2 Tbsp OLEA's Rosemary Olive Oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2 inch florets
2 tsps kosher salt, plus more to taste
1 tsp black pepper, plus more to taste
In a heavy pot, heat 2 Tbsp olive oil ovr medium-low heat. Add onion and cook until translucent. Add garlic & cook about 30 seconds.
Add stock, cauliflower, salt & pepper & bring to a boil over high. Lower heat, cover and simmer until cauliflower is tender when pierced with a fork.
Working in batches if necessary, carefully transfer the vegetables, stock & 1/4 cup olive oil to a blender & blend on high until creamy. Add more rosemary oil to taste & blend to combine. Return soup to a pot & bring to simmer. If 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. Top with cooked bacon, croutons and cheese if desired.
If reheating add more broth if too thick.
Recipe adapted from cooking.nytimes.com