• ¼ cup Fresh Harvest Garlic 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 as needed for reheating
  • 1 medium head cauliflower, cored and broken into 1 ½ inch florets (about 2 ½ pounds)
  • ¼ cup Fresh Harvest Rosemary Fused Olive Oil plus more for drizzling on the soup before serving
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  •  Freshly grated zest of 1 lemon, for serving





In a heavy pot or Dutch oven, heat ¼ cup Garlic Olive Oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. 

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. Add ¼ cup Rosemary Fused Olive Oil and stir well.

Meanwhile, make the optional croutons: heat ¼ cup Garlic Olive Oil in skillet over medium heat until oil is shimmering slightly. Add bread cubes, sprinkle lightly with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.

Use an immersion blender to blend the soup until creamy and thick – or use a blender and work in batches. Add more rosemary oil to taste, and blend to combine. Heat soup to a simmer. If the soup is too thin, let it simmer for 5-10 minutes to reduce slightly. The soup will continue to thicken as it cools. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. Add more stock as necessary when reheating.


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