Appetizers & Snacks, Dinner, Side Dishes, Soups

Creamy Cauliflower Soup with Rosemary Infused Olive Oil Drizzle

  • Prep 5 mins
  • Total 27 mins
  • Easy
  • Serves 6

This thick and creamy soup is simple and delicious. The infused olive oil with rosemary adds a pleasant herby flavor that elevates this dish. For a heartier meal, top soup with croutons and pair with a fresh salad.

Tip: Use vegetable stock for a vegan option.

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Step-by-step instruction without your screen going to sleep

  • 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


  • Large Pot
  • Small Saucepan
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Strain the rosemary-infused oil and discard the rosemary.

  • Step 4

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

  • Step 5

    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.

  • Step 6

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