NYT cauliflower rosemary soup

NYT cauliflower rosemary soup

Jan 26 2021


20-25 mn

Serves 5

Who would have thought that just something as simple as rosemary flavored oil would add such dimension to a soup!!! Super simple yet amazingly flavorful!


  • 1 cup of olive oil
  • 4 sprigs of fresh rosemary
  • 1 medium head of cauliflower
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Salt and pepper
  • 4 cups of veggie stock


In a small pot simmer the olive oil with the rosemary for 4-5 minutes. Turn it off and leave to steep a bit longer while the soup cooks.

Wash and cut the cauliflower into florets. Sauté the onion for 3-5 minutes with 2 tbsp of olive oil on medium high. Add the garlic for 30 seconds and toss it the cauliflower, some salt and pepper to taste ( I did 1/2 tsp of each).

Give it a minute or two then add the stock. Bring to a boil then lower to simmer for 10-15 minutes until veggies are tender and cooked through.

Discard the cooked rosemary and add 1/4 cup of it to the soup and blend together until smooth. Taste and adapt seasoning.

When you serve it drizzle a bit more of the infused oil and sprinkle some croutons or crispy quinoa.


Latest comments

  • Campbell / Jan 17 2022

    What are the calories per serving? And what is the serving size amount?

    Thank you!

    • Virginie Degryse / Jan 20 2022

      I don’t count calories, especially when it is whole foods and veggies like this.

Leave a comment