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So delicious! I couldn’t believe how good the soup was when I sat down to eat it!
This is a perfect food! Made it for my soup club and it was a huge hit. They asked me to just make this every month, lol!
This Kale and Roasted Vegetable soup is pretty awesome! Great for a fall night. Thanks for sharing the recipe!
Just cooked and ate it. Awesome! Thanks!
This soup takes a while to make but my whole family agrees it’s one of the tastiest soups ever. I’ve made it several times – delicious.
I just made this soup and LOVED it! Instead of onion I used a leek, but otherwise followed the recipe exactly. Great flavor. I’ll definitely make this again.
I made this last week and my whole family couldn’t get enough, even my twin babies! They loved it so much it’s on the menu again for this week! Definitely a keeper!
A huge hit with everyone! So simple and the flavor from roasting the vegetables is unmatchable. You can add different flavors by adding more veggies ( I added what I had left of broccoli:) Will definitely keep this as a regular in my soup rotation – thanks!!
If I add broccoli to this soup do you recommend I roast it and then purée it? I have some uncooked an want to use it. Kale is my least favorite of the leafy greens but I’ll go ahead with it since you feel the same way about kale but like it in this recipe.
Thanks for your reply
Fantastically delicious!!!! Great recipe.
This was amazing! The broth… so tasty! Probably the best soup I’ve every made. Every spoonful was sooooo good. I don’t care for butternut squash (it’s also a pain to cut IMO), so i subbed a couple medium yams instead. I also subbed half the kale for chard as it was what I had on hand and I used Roma tomatoes. But I made the beans from scratch :). I think you can tinker with this recipe a bit, which is nice to know. I ate this with brown rice and garlic bread (also from this site- best garlic bread ever)… so delicious! I froze some of the leftovers and they were just as tasty a week later. Vegetable soup may sound like peasant food, but the flavors are so satisfying … This is what soup was meant to be like.
I’m so glad you liked it Michelle!
Can I substitute chicken broth for veggie? I don’t have any vegetable broth on hand.
I plan to make this wonderful soup on a Thursday and then serve it that Saturday. Do I just leave it out, covered, for those two days, or do I refrigerate it?
Great soup. I roasted one red bell pepper along with other veggies, and also added ground chicken browned with a roasted Anaheim chili at the very end. Very tasty and full of protein.
Hi, Elise! Can I substitute dried thyme for the fresh? I only have dried thyme right now and would like to make this asap. If so, how much would I put in? Thanks!
Hi Shirl, sure, use half as much dried thyme as fresh (unless your dried thyme is over a year old, then use the same amount).
I made this soup today. The only substitution I’ve made are using shallots for onion and adding some celery for a flavor boost. The only ingredient I pureed in my food processor were the tomatoes, skin and all. The whole house smells really good. The only ingredient I was concerned about are the 6 cloves of garlic. That seems a bit excessive, so I reduced that by half once they were done roasting. I would also go easy on the salt and oil during the roasting process, because it could make the soup too salty and greasy. My final take on the recipe. The soup tastes like minestrone, and the kale is really not bad at all once its cooked. It tastes like any other greens, and it is really good for you, too.
This may be my all time favorite recipe on Simply Recipes. It’s so delicious, I’ve made it numerous times. I’m thinking I might roast up a bunch of tomatoes, onions and garlic and put it in the freezer to use as the base for other soups. That tomatoey broth it makes after you process those ingredients is so good.
Hi Elise, about how much soup does this review make? Not sure whether, when you say it serves six, you are calculating 1 cup or 1.5 cups per serving. I am making this for a soup swap :)
Hi Catherine, the soup uses 6 cups of broth, plus the add-ins, so it’s likely close to 1 1/2 cups per serving.
I really like this recipe, particularly the broth! I tweaked it a bit by adding 1 cup roasted broccoli & 1 roasted red bell pepper, doubling the amount of roasted squash, and adding 2 TBSP lemon juice. Will definitely make again.
Love this kind of soup – I skimped on the kale and did 3 cups bc looked like so much, but next time I’ll do 4 cups and a little more!