Creamy Cauliflower Soup


  • 1 head  Cauliflower, chopped, stem removed
  • 1  Yellow onion, chopped
  • 4 cloves  Garlic, chopped
  • 2T  The Olive Grove’s flavored Olive Oil (Mushroom & Sage is my fav in the soup)
  • 40 oz  Chicken broth
  • 1/4C  Parsley, chopped
  • 1/2C  Heavy cream
  • The Olive Grove’s Porcini Salt and Pepper to taste


In a large bowl, toss cauliflower, onion and garlic in olive oil.  Put in a single layer on a baking sheet and roast for 30 minutes.  Transfer cauliflower mixture to a Dutch oven or large pot and simmer for 15 minutes with chicken broth and parsley.  Transfer to a blender (or use an immersion blender) and add heavy cream and blend until smooth.  Add salt and pepper to taste.  Once in individual bowls, drizzle with olive oil and sprinkle with your favorite toppings (bacon, shredded cheese, chives, croutons, etc).