Creamy Cauliflower Soup With Rosemary Olive Oil

A short list of ingredients makes this smooth vegan soup, enriched with olive oil steeped with fresh rosemary. Add the croutons and it becomes a full lunch.

Serves 6 · 40 minutes

Ingredients

For the rosemary oil

• 1 cup olive oil
• 4 (4-inch) sprigs fresh rosemary

For the soup

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 quart low-sodium vegetable stock, plus more for reheating
• 1 medium head cauliflower (about 2½ pounds), cored and broken into 1½-inch florets
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• Grated zest of 1 lemon, for serving

For the croutons (optional)

• 3 cups rustic country bread, cut into ¾-inch cubes
• Salt and pepper

Instructions

1. For the rosemary oil, warm the olive oil and rosemary in a medium skillet over low heat for 5 minutes, keeping it at the gentlest simmer so the rosemary doesn't fry. Pour the oil and sprigs into a small bowl to cool, leaving a thin film in the skillet if you're making croutons.
2. In a heavy pot or Dutch oven, warm 2 tablespoons olive oil over medium-low. Cook the onion, stirring now and then, until soft and translucent, 6 to 8 minutes. Stir in the garlic for about 30 seconds, just until fragrant, without letting it burn.
3. Add the stock, cauliflower, salt and pepper and bring to a boil over high heat. Cover, lower the heat and simmer until a fork slides easily into the cauliflower, about 10 minutes.
4. For the croutons, set the skillet with the leftover rosemary oil over medium heat. Add the bread, season well with salt and pepper and toss often until toasted all over, 4 to 5 minutes. Set aside to cool.
5. Remove the rosemary sprigs from the oil. Blend the soup with ¼ cup of the rosemary oil until creamy, in batches if needed, adding more oil to taste.
6. Return the soup to the pot and bring it to a simmer. If it seems thin, cook it 5 to 10 minutes to thicken a little; it will thicken more as it cools. Season with salt and pepper.
7. Ladle into bowls and finish each with a swirl of rosemary oil, a few croutons and some lemon zest.

Tips

• The soup thickens as it sits, so loosen it with extra stock when you reheat it.
• Leftover rosemary oil keeps in a sealed container at room temperature for up to a week. Try it on roast chicken, roasted vegetables or bread.

Adapted from NYT Cooking.