Roasted Tomato and Kale Soup

My sequined black crow enjoyed the soup too!

Autumn is here and waking up to chilly mornings my thoughts turn from summer food to Fall comfort food. Tomato soup is the perfect fall comfort food and I love to use the last of the garden fresh tomatoes. Roasting the tomatoes, onion, kale and garlic enhances the flavor. I added kale for a more rustic soup and added texture. Serve this delicious soup with a salad and fresh baked bread.

3 pounds tomatoes, quartered

1 yellow onion, halved and quartered

4 cloves garlic, halved

1/4 cup olive oil 

2 teaspoons sea salt

1 ½ teaspoons freshly ground black pepper

2 cup kale, stems removed and chopped

5 cups unsalted vegetable stock

2 tablespoons fresh chopped basil

Fresh grated parmesan cheese (optional) for serving

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

Spread tomatoes, onion, and garlic  in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.

Roast in the preheated oven for 30 minutes; add kale and continue roasting until tomato mixture is tender, about 15 more minutes.

Bring vegetable stock and basil to a boil in a large stockpot; reduce heat and simmer.

Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm vegetable stock if liquid is needed. Pour pureed tomato mixture into stockpot with vegetable stock. Puree remaining half of tomato mixture and add to vegetable stock mixture, mixing well. Simmer for 5 minutes.

Pour into individual serving bowls. Top each bowl with a slice of baguette, toasted. Then sprinkle with Parmesan cheese.



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