| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
For the Rosemary Oil1 cup olive oil4 sprigs fresh rosemaryFor the Soup:2 tablespoons olive oil1 yellow onion, chopped 2 garlic cloves, minced1 quart low-sodium vegetable stock1 medium head cauliflower, cored and broken into florets2 teaspoons kosher salt1 teaspoon black pepperFreshly grated zest of 1 lemon, for servingFor the Croutons3 cups diced rustic country bread
Directions
- Make the oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan. Cool the rosemary completely in the oil.Â
- Make the soup: In a heavy pot heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirringÂ
- occasionally, until tender andÂ
- translucent.. Add the garlic and cook until fragrant, about 30 seconds.Â
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.Â
- Make the croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt andÂ
- pepper, and cook, tossing often, until toasted all over. Transfer to a plate.Â
- Â Discard the rosemary stems from the rosemary oil. Working in batches,, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more oil to taste, and blend to combine. Season to taste with salt and pepper.Â