Recipe: Roasted Cauliflower Soup with Wild Mushroom & Sage Olive Oil

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Roasted Cauliflower Soup with Fennel EVOO FeatureOne of the new EVOOs that hit the store last week is Whole Herb Fennel fused olive oil and the timing could be better with the holidays upon us. It’s great for drizzling onto root vegetables and roasting but we were looking for a soup recipe to round out our menu.  We’ve all had bland, steamed cauliflower before but have you ever tried roasting it?  The brown, caramelized edges achieve a nutty, buttery flavor without adding any butter! Try this soup at your holiday table or as part of an intimate New Year’s Eve dinner.

Update 12/2017: Since we no longer carry Fennel Olive Oil this recipe was updated to substitute with Wild Mushroom & Sage Olive Oil. The earthiness of this olive oil


Ingredients for Cauliflower Soup with Fennel EVOO

  • 1 large head cauliflower, broken into small pieces
  • 4 tablespoons Olive This! Wild Mushroom & Sage Olive Oil, divided, plus extra for drizzling on each serving
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • ½ teaspoon kosher salt, divided
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
  • ½ cup half-and-half or milk
  • freshly ground black pepper



Place oven rack in middle position and preheat to 450 degrees F.

Pour EVOO on Cauliflower for Soup with Fennel EVOOBreak cauliflower into small pieces and place on a rimmed baking sheet. Pour 2 tablespoons of Wild Mushroom & Sage EVOO and ¼ teaspoon of the kosher salt over the cauliflower pieces and toss to coat well (we used our bare hands).


Roast cauliflower for soup with fennel EVOOSpread out cauliflower pieces into an even layer and roast in oven for about 40 minutes until browned and tender, turning half way through. When the cauliflower is done, remove from oven and set aside. Reserve a few pieces of browned cauliflower to garnish the dish when serving.


Chop Ingredients for Cauliflower Soup with Fennel EVOOWhile the cauliflower cooks, prepare your remaining ingredients.  Chop the onion and garlic cloves and remove leaves from the fresh thyme.


Saute Onions and Garlic for cauliflower soupIn a large Dutch oven, heat the remaining 2 tablespoons of Wild Mushroom & Sage EVOO over medium heat until shimmering. Add the chopped garlic and onions and sauté until the onions begin to soften, about 5 minutes.


Add thyme to cauliflower soupAdd the roasted cauliflower to the Dutch oven along with the 1 cup of water, 4 cups of broth and thyme leaves.


Let Cauliflower Fennel EVOO soup ingredients simmerLet it come to a boil then reduce heat to medium low and simmer for 12-15 minutes.


Puree cauliflower soup with stick blenderRemove from heat and stir in the half-and-half or milk, whichever you are using. Using a stick blender, puree the soup mixture until smooth. You can also use a blender to puree the mixture but do it in batches and crack the blender lid to let steam escape. Add the remaining ¼ teaspoon kosher salt. Add more salt and pepper to taste.


Drizzle fennel EVOO onto cauliflower soupServe in bowls garnishing with roasted cauliflower pieces, thyme sprigs, cracked black pepper and a healthy drizzle of Wild Mushroom & Sage EVOO!




Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (providing your email address is not necessary).

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