roasted tomato soup with kale
We had our first snowfall of the season in New York City today. What a perfect day to begin soup season in my house. I believe the only way I make it through the cold, dark winters is warm bowls of soup. Well, soup and a few trips to Mexico.
So I’m kicking off soup season with one of my favorites, which also happens to be quick and easy to make. My dear friend Jamila provided me with some beautiful baby cherry tomatoes from her Manhattan garden for garnish….they added a bright burst of flavor and were extra special because they were grown just a few blocks away. Don’t fret if you don’t have a Jamila, the soup tastes excellent without the cherry tomatoes!
You really need to roast fresh tomatoes for this recipe. If you can’t find good Campari or plum tomatoes, keep your eye out for a tomato soup recipe I’m currently working on that uses canned San Marzano tomatoes.
What better way to welcome winters cold than with a warm bowl of soup. I hope you enjoy this one as much as I do.
Roasted Tomato Soup with Kale
2 pounds tomatoes (I use Campari or plum)
1 large onion, peeled and diced
2-3 cloves garlic, peeled
2 carrots, peeled and cut into 1-inch pieces
2 tablespoons olive oil, plus more for garnish
1 small sprig fresh thyme
1 1/2 cups good quality chicken or vegetable stock
1 bunch kale, thick stem removed and torn into bite-sized pieces (not too small, as kale will shrink up when cooking)
salt and white pepper
crumbled feta cheese for garnish, if desired
Preheat oven to 300 degrees Fahrenheit. On a large baking dish combine tomatoes, onions, garlic, and carrots. Toss with olive oil and season with salt and pepper.
Roast in oven for 1 hour.
Let cool slightly, then place in blender, adding thyme and chicken stock.
Puree, working in batches if necessary.
Season to taste with salt and white pepper. At this point, you can keep in the refrigerator for up to 5 days.
When ready to eat, place soup and kale in medium-sized pan and heat over medium flame until soup is hot and kale is wilted. Do not heat for too long, as the kale will lose its lovely bright green color.
Divide among soup bowls and garnish with crumbled feta and olive oil.
Serve immediately, confident that you too can survive winter.
2 Responses to “roasted tomato soup with kale”
I love good soups and this looks really tasty!
Today was the perfect soup day, so as you were cooking your baked tomato and kale soup I was cooking a cabbage soup. I think I’ve got more of a peasant taste and your recipe is more elegant. But both delicious, and both keeping the cold at bay.