Kale and Roasted Vegetable Soup

This kale soup has become a regular winter staple in our home. The recipe is only slightly adapted from one that appeared in Bon Appetit magazine years ago. Vegetables are roasted, puréed, and then cooked with broth, kale, and white beans to make a wonderfully hearty soup.

Of all the leafy green vegetables, kale is my least favorite; I often 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

Kale and Roasted Vegetable Soup Recipe

  • Yield: Serves 6


  • 3 medium carrots, peeled and quartered lengthwise
  • 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


1 Preheat oven to 400°F. 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.

2 Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.

Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.

4 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 Add a little water or broth to the baking sheet and scrape up any browned bits.

6 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 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.

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Adapted from a Kale and Roasted Vegetable Soup in Bon Appetit Magazine.

Showing 4 of 62 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.

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