Kale and Roasted Vegetable Soup

We first posted this kale soup recipe four years ago and it has since become a regular winter staple in our home. Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Of all the leafy green vegetables, kale is my least favorite; I usually find it too bitter. But in this soup, matched with the savory roasted vegetables and buttery beans, it’s fabulous.

Kale and Roasted Vegetable Soup Recipe

  • Yield: Serves six.
Yum

Ingredients

  • 3 medium carrots, peeled and quartered lenthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4 or 5 slices
  • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
  • 6 garlic cloves
  • 1 Tbsp olive oil
  • 6 cups or more of vegetable broth*
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of Great Northern white beans, drained

If cooking gluten-free, use gluten-free broth.

Method

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Adapted from Bon Appétit magazine.

Showing 4 of 58 Comments

  • palinode

    I found that you can substitute spinach for kale and it still tastes great.

  • Dae

    This recipe was amazing! I served it to 60 people and it was all eaten up. Absolutely lovely.

  • Carly

    This soup was incredible… just the perfect amount of sweet from the squash. Roasting all the vegetables adds such a depth of flavor! I added red pepper flakes for some heat, too. I’ll definitely make this again, when I chance upon more squash and kale.

  • Amber

    We made this for dinner tonight and it was great! The pureed roasted onions and garlic give the soup such great body.

View More Comments / Leave a Comment