Ratings
5
out of 5
7,913
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
SB
An immersion blender works well to get the creamy consistency and is easier than putting batches in a standing blender.
Melissa
I made the rosemary oil early and used it for sautéing the onions and garlic (which I doubled).Didn’t want to waste the oily rosemary so I pulled the leaves and chopped with more garlic and preserved lemon to use as a paste to rub on tomorrow’s chicken (will use more of the leftover oil as well!)
Lydia Sugarman
I've got a fresh head of cauliflower in the refrigerator that is calling out to be made into this recipe. The only thing I'll probably do is add a potato or two. When pureed along with the cauliflower, the potato/s add a creamy unctuousness without using cream, as many recipes include.
Jane Cutter
I have made a "no-recipe" version of this many times in the past. Rosemary sounds like a great addition. I think I might caramelize chickpeas in the rosemary oil and use those instead of croutons, to add some protein.
Peter
I'm happy to report this freezes beautifully, and now exists in the "Freezes Beautifully" section of my recipe box.
mae
Just made this, croutons & all. Super delicious. Only used a 1/2 cup olive oil (with 4 sprigs rosemary) but next time will make more to have left over as author mentioned. I too looked up the recipe mentioned by others; no comparison! This has rosemary infused olive oil, & rosemary olive oil infused croutons each of which takes very little extra time & add enormous flavor!
Hunter
I used Better than Bouillon’s “No Chicken” base - my go to. I paired with roasted balsamic carrots and a beet/avocado/pistachio salad - completely plant based and delicious!
Linda
Add a 15oz can of white beans when adding cauliflower. With an immersion blender, purée the soup. Makes a real meal. And VEGAN at that w/toasted bread and a flavored dipping oil
lisa
I’m stunned by how good this is. Just a few simple ingredients but it tastes so rich. Don’t skimp on the pepper. It gives it a subtle kick. Also, I sautéed some small cauliflower pieces in the rosemary oil which I used as a garnish rather than the croutons. Delicious.
Delcious
This soup is delicious! I only made 1/2 a cup of olive oil and it was more than enough. Go light on the lemon zest, as it can over power the wonderful rosemary flavor. Will definitely be making this again!
C
I roasted the cauliflower before adding to the broth and it turned out nicely.
Jessica
Save yourself a step and use immersion blender. Also doubled garlic and don’t skimp on salt
Abby
Didn’t have rosemary on hand, so subbed sage. Turned out delicious! Added a bit of garlic to the croutons for an extra note. Will make again!
Hetta
Loved loved loved this soup. Simple to make, common ingredients, luscious flavor and texture. A keeper. Note: I probably used twice the garlic.
Jane Wilstern
Using veggie stock (or even chicken stock) plus the one step extra rosemary oil knocks this out of the park. It takes Bertolli's stewed cauliflower in water and adds depth and richness. Try it before you critique.
Christine
Absolutely amazing made it as the recipe says. Will definitely make this again
Susan
Very good. Not a lot of leftovers for 2 people. We plan to make it again and I might double the recipe.
Brad
I also put in a bay leaf and added a little grated cheddar and parmesan cheese. Topped it with some chili crisp to give it a kick. If I were to make this again, I would probably roast the cauliflower first to bring out more flavor.
Jordan Holbert
Is this good to make a day ahead?
Vik
A ridiculous amount of salt
Le Buffam
So good! The surprise hit of my dinner party. Don't skip the croutons. Used an immersion blender and accidentally added a bit more pepper than the recipe called for.
Linda PA
No changes at all! Lidey is brilliant. This recipe is easy enough to make at the end of the day with leftovers.
Jane S
After making the rosemary oil I sliced the onion in half and placed sliced side down on a large baking tray. Added cauliflower florets and a bulb of garlic cloves leaving the individual clove skins on. Coated everything with the infused oil. Roasted 20 minutes at 450F. Let cool, squeezed garlic out of skins and put everything in a large pan, added broth, salt and pepper and simmered 10 minutes. Added 1/4 cup of the oil and blitzed. Drizzled with lots more oil. Absolutely delicious!
Toni
Turned out well! I roasted the cauliflower and a head of garlic before using my immersion blender on it all. Also chopped and added a little of the oil-soaked rosemary to the pot- smelled too good to waste it! The rosemary oil drizzle adds a really nice touch.
Greta Wade
With the exception of roasting cauliflower and using an immersion blender, I followed this recipe to a T. It is deserving of every 5 star review—exceptional!
Steven
Does rustic country bread go by another name? Should the bread be "sweet" or is "sourdough" okay?
E. Hill
This was outstanding. I made a few tweaks and loved the results.1. I skipped the croutons2. Due to diet restrictions I can't have gravy and this soup was thick enough to use as a gravy on turkey. I actually liked it better than gravy.3. I ended up only needing 1/4 cup of the prepared oil.4. I used Better Than Bouillon Vegetable base for the broth (not low-sodium) so next time I will reduce the added salt.5. I skipped the lemon.6. Use an immersion blender if you have one, much easier.
Karen L Davis
Hmmm. Mine didn’t really look like this —more beige-ish. Tasty after adding the smoked paprika a fellow cook recommended. Also the chick peas crisped in some of the rosemary oil. Will I make it again? Unsure.
Steph
Delicious! I added a half can of chickpeas to the soup and fried the other half with sourdough since that’s all I had for the croutons. Next time I will add less oil to the soup. I also used dried rosemary and it turned out great. Will definitely make again!
amber
What a great soup! I went off recipe and added a chopped medium white potato and chopped medium carrot to the pot when the onions were almost done, just before adding the garlic. As others have said, the rosemary olive oil is really what makes this soup. Will definitely be adding this recipe to my fave soup recipes.
Private notes are only visible to you.