Appetizers & Snacks, Dinner, Side Dishes, Soups

Creamy Cauliflower Soup with Rosemary Infused Olive Oil Drizzle

Step 1 of 6

Place a small saucepan over medium-low heat with ¾ cup olive oil and rosemary sprigs. Bring to a gentle simmer and cook for about 5 minutes, adjust heat as needed. Remove from heat and allow the rosemary to cool in the oil while you make the soup.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Step 2 of 6

Place a large pot over medium heat with remaining 2 tablespoons oil. Add onions and cook until tender and translucent, about 6 to 8 minutes. Add garlic and cook for about 30 seconds. Add stock, cauliflower, salt, and pepper and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the cauliflower is tender, about 10 minutes.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Step 3 of 6

Strain the rosemary-infused oil and discard the rosemary.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Step 4 of 6

Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Step 5 of 6

Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Step 6 of 6

When blending is complete, remove immersion blender. Serve soup hot with a drizzle of rosemary oil.

3/4 cup + 2 tablespoons extra-virgin olive oil
3 4-inch rosemary springs
1 medium yellow onion, peeled, chopped, about 1 cup
2 cloves garlic, peeled, minced
1 quart low sodium chicken stock or vegetable stock
1 head cauliflower, cored and broken down into 2-inch pieces
kosher salt, as desired
2 teaspoons ground black pepper

Compatible with

Ninja® Foodi® Power Mixer System

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Share this recipe

Related recipes

Appetizers & Snacks, Dinner

Butternut Squash, Apple, Bacon and Orzo Soup

Appetizers & Snacks, Dinner, Soups

Carrot Parsnip Soup with Crunchy Parsnip Chips

Dinner, Lunch, Soups

Creamy Tomato Soup with Grilled Cheese Croutons