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Kale and Roasted Vegetable Soup
Ingredients
- 3 mediumcarrots
peeled and quartered lengthwise
- 2 largetomatoes
quartered
- 1 largeonion
cut into 8 wedges or 4 or 5 slices
- ½ smallbutternut squash
peeled, seeded, cut lengthwise into 1/2 inch thick wedges
- 6garlic cloves
- 1 tbspextra virgin olive oil
- 6 cor more of vegetable broth
- 4 cfinely chopped kale
- 3 largefresh thyme sprigs
- 1bay leaf
- 115 oz can of great northern white beans
drained
Directions
- 1
Preheat oven to 400°F
- 2
Roast the carrots, tomatoes, onion, squash, garlic Rub rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all of the vegetables so that they are well coated. Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.
- 3
Further cut the squash and carrots Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.
- 4
Purée the roasted garlic, tomatoes, onions Remove the roasted garlic from their peelings and place in a food processor. Add the roasted tomatoes and onions. Pulse in the processor until almost smooth.
- 5
Deglaze the roasting pan Add a little water or broth to the baking sheet and scrape up any browned bits.
- 6
Start soup with browned bits, broth, puréed vegetables Add the browned bits, the broth, and the puréed vegetables to a large pot. Add the chopped kale, thyme, and bay leaf to the pot. Heat on high to bring to a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.
- 7
Add roasted carrots, squash, beans Add the roasted carrots and squash to the soup. Add the drained white beans to the soup. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead.
Kale and Roasted Vegetable Soup
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About this Recipe
When the chill of winter calls for something truly comforting and nourishing, this Kale and Roasted Vegetable Soup is the answer. This hearty recipe delivers warmth and vibrant flavors in every spoonful, perfect for a cozy evening.
The magic of this soup lies in the initial roasting of carrots, butternut squash, tomatoes, onions, and garlic. This crucial step deepens their natural sweetness and creates a rich, complex base that sets this vegetable soup apart from simpler versions, offering layers of flavor you won't find in a regular simmer.
You'll discover a symphony of sweet, earthy, and savory notes in each bowl. The roasted butternut squash and carrots lend a comforting sweetness, beautifully balanced by the slight tang of roasted tomatoes and the aromatic depth of garlic and onion. Tender white beans add a creamy texture and satisfying heartiness, while generous ribbons of fresh kale wilt into the broth, providing a delicate bitterness and a beautiful pop of green. This robust soup is surprisingly wholesome, naturally vegan, vegetarian, and gluten-free, making it an excellent choice for a healthy meal that truly satisfies.
Feel free to experiment with your favorite root vegetables; parsnips or sweet potatoes would be delightful additions alongside the carrots and butternut squash. You could also swap out great northern white beans for cannellini beans for a slightly different creamy texture. For an extra herbal note, a touch of fresh rosemary could complement the thyme and bay leaf beautifully.
This wholesome soup makes an ideal main course for a weeknight dinner, especially on a chilly day. Serve it with a slice of crusty bread to soak up every last drop of the rich broth, or a simple green salad for a complete and satisfying meal.