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Enjoy the winter season with this Creamy Basil Cauliflower Soup! This recipe worked great with our Il Fusti Basil Olive Oil, which added herb notes and a smooth texture to the consommé. Enjoy a bowl of this warm soup with family and friends.
In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, occasionally stirring, 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!)
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.
Meanwhile, heat the reserved skillet with the Il Fusti Basil Olive 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.
Working in batches if necessary, carefully transfer the vegetables, stock, and ¼ cup Il Fusti Basil Olive Oil to a blender and blend on high until creamy. Add more olive oil to taste, and mix to combine.
Return the soup to the pot and bring it to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
Serve hot. Garnish each serving with a swirl of Il Fusti Basil Olive Oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating.
This recipe was adapted and sourced directly from Cooking.NYTimes.Com.