For the rosemary oil

  • 1/2 cup olive oil
  • (4-inch) sprigs fresh rosemary

For the soup

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • garlic cloves, minced
  • 1 quart stock (I typically use chicken or duck, but vegetable would be great too)
  • 1 medium head cauliflower, cored and broken into 1 1/2-inch florets
  • salt, to taste
  • black pepper, to taste
  • Freshly grated lemon zest, for serving
  • A few pepitas, for serving (optional, great alternative to croutons if you don’t do bread)

For the croutons (optional)


  1. In a small 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. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  2. In a medium or large pot, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  3. Add the stock, cauliflower, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  4. Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously 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.
  5. Strain and discard the rosemary stems from the rosemary oil.
  6. Carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. I use a Vitamix and highly recommend it. The consistency you get blending soups is pure heaven.
  7. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly (the soup will continue to thicken as it cools). Season to taste with salt and pepper.
  8. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating.

Note: Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

This incredibly flavorful and creamy soup is vegan if you use vegetable stock and and gluten-free if you forego the croutons. Recipe only slightly adapted from NY Times.