Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
Soups come in all shapes and forms. Creamy, chunky, brothy, standard chicken soups … you know what they are. They’re all great and they all have their place, but when entertaining, my go-tos tend to be either creamy or broth-based ones that I can dress up, because isn’t it more pretty when we do? If you have an orange or green creamy soup, add a savory yogurt swirl; for white creamy soups like this one, an herb or spicy oil will work. Remember, we want that contrast and color to pop. To finish, add some sautéed mushrooms, herb oil, finely chopped pistachios, and delicate microgreens.
2 heads cauliflower, cut into florets
3 to 4 tablespoons Tuscanini Olive Oil, divided, plus more as needed for roasting
salt, to taste
Pereg Black Pepper, to taste
1 sweet Vidalia onion, thinly sliced
2 to 3 cloves garlic
2 bay leaves
3 to 4 sprigs fresh thyme
4 to 6 cups vegetable stock, such as Manischewitz
6 ounces mushrooms of choice (shiitakes, oyster, or enoki)
salt
fresh thyme
1 cup Tuscanini Olive Oil
1/2 bunch of basil, washed
Preheat oven to 400 degrees Fahrenheit. Toss cauliflower florets with olive oil, salt, and pepper on a large baking sheet. Roast for 30 minutes, until soft and caramelized around the edges.
Meanwhile, heat one tablespoon of olive oil in a heavy pot over low heat. Sauté onions and garlic until soft and translucent, about 20 minutes. Add bay leaves, thyme, vegetable stock, and roasted cauliflower.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the cauliflower is soft and can be pierced with a fork.
Remove bay leaf and thyme. Transfer to a blender and blend for 15 minutes, gradually drizzling in another two to three tablespoons olive oil, until consistency is creamy and velvety.
Heat olive oil in a shallow skillet, then add mushrooms. Sprinkle with salt and fresh thyme, then sauté until slightly golden and caramelized.
In a small pot, heat olive oil on lowest flame with basil for approximately five to 10 minutes. Let it sit and cool, about one hour. Strain and set aside.
Ladle soup into a shallow bowl. Top generously with mushrooms, microgreens, and chopped pistachios. Drizzle with herbed oil and use a skewer to create swirls around the soup.
Photography by Chay Berger
Styling by Adina Schlass
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation