Kale and Roasted Vegetable Soup

A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic.

  • Prep time: 15 minutes
  • Cook time: 1 hour, 40 minutes
  • 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 tablespoon extra virgin 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. 

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.

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  • Sophia

    So delicious! I couldn’t believe how good the soup was when I sat down to eat it!


  • Mary

    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!


  • Connie

    This Kale and Roasted Vegetable soup is pretty awesome! Great for a fall night. Thanks for sharing the recipe!


  • Christina

    Just cooked and ate it. Awesome! Thanks!


  • Cherie

    Absolutely Awesome!!!

  • Miriam

    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.


  • Krissi

    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.


  • Claudia C.

    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!


  • Christina

    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!!

    • Kathy

      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

  • Elaine S

    Fantastically delicious!!!! Great recipe.

  • Michelle

    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.

  • Jackie

    Can I substitute chicken broth for veggie? I don’t have any vegetable broth on hand.

  • Martha

    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?

  • Gloria

    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.


  • Shirl

    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!

    • Elise Bauer

      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).

  • Leigh Segel

    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.

  • Vicki

    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.

  • Catherine

    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 :)

    • Elise Bauer

      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.

  • Katie

    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.

  • Amy

    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!

  • Amy

    I just made this and had to come back to tell you how much I enjoyed it! I decided to make a bigger batch so I could freeze some (I am pregnant and due within the next month, so starting to stockpile my freezer) I added half of the squash and carrots to the food processor to thicken things up a little more. Cannot wait to make this again and again! Thank you. :)

  • Beth

    I just made this soup and it is delicious. I was looking for a low-carb recipe with kale and this is great. I used a can of fire-roasted tomatoes instead of roasting regular tomatoes, and that plus some crushed red pepper flakes really gave it some heat that my husband enjoyed.
    I would recommend chopping the carrots small before roasting, and roasting them and the squash separately so you don’t have to try to separate them out after cooking; that was a pain.
    Thanks for a terrific recipe!

  • Kat Nski

    I tried this soup last winter and immediately fell in love with it. It is now my favorite. Since winter tomatoes leave much to be desired, I add a can of Muir Glen fire roasted tomatoes to the onions in the food processor and it works fine. With a loaf of homemade bread as accompaniment, even the unreconstructed meat-and-potato eaters in the family find this soup a more than sufficient meal, requesting only that an extra can of the beans be added. I’ve even used the roasted veggies, sans broth, as a side dish or mixed with brown rice/barley/quinoa as a main dish. Very versatile, but the soup is still the best way to enjoy this. Thanks, Elise!

  • sharon ray

    Loved this soup, soo rich and wonderful flavor. Took a long time to get everything together, but really worth it for the flavor from roasting all the veggies. Added a couple of potatoes, cause I needed to get rid of them,a sweet potato, cause I thought the extra sweetness would go with the sourness of the kale, I only used a potato masher to mash some of the veggies to make the broth a little thicker. Thanks for the great recipe. Highly recommend it to all my friends.

  • Kathy

    This was delicious! I made it on a snow day and the only ingredient I was missing was the fresh tomatoes, so I used a can of roasted tomatoes with adobe seasoning. It was the perfect snow day soup, and the whole house smelled of roasted veggies. I highly recommend this recipe.

  • sarah

    thank you so much for this recipe, it was amazing. make a lot and freeze some in small tupperware for an on the go lunch!

  • theo

    Delicious! But I am wondering how long it will keep. I have much too much to eat in the next couple days.

    No idea. We usually eat this soup up within a few days. ~Elise

  • v888

    DELICIOUS! This is the perfect soup for a rainy fall evening. :)

  • Toni

    Made this tonight. Although time consuming (I actually enjoy the prep/chopping part!), it was worth it. The smell of the roasted veggies alone was worth it!! One thing I would change next time is to maybe double the tomato/onion/garlic ratio to have a thicker soup. Also, I would most definitely use chicken stock instead of vegetable stock simply because I like the flavor more. But a great recipe! I liked that the carrots and squash were pieces and not blended like so many other soup recipes :) Thanks, Elise!!

    PS – When’s that cookbook coming out?!! :D

  • Yvonne

    I would like to add another comment.
    This soup is wonderful. I used flowering kale which I surteed before mixing it into the broth. Pureed everything except for the kale and beans. ( Misread the recipe). I am vegan and this is a great recipe which I will be using again. I think in future when I make soup I will roast all my veges beforehand, as it really improves on the flavour. Thank you for a wonderful recipe.

  • Elly S

    Awesome is all I can say! Even my hardcore meat and potato boyfriend went gaga over it, and putting veggies in his mouth is like making a fish do circus pony tricks!!

  • jamie

    THIS WAS AMMMMMAAAAZZIIINGGG!!!!!! i used a sweet onion threw in a sweet potato and subed quinoa for the beans. roasted all the veggies ex the kale and pureed all the tomatoes and half the other veggies cause i wanted some chunks.

  • Alison

    I made this soup New Year’s Day. It’s my new favorite! Thanks!

  • Jenna

    Wow Elise thank you for posting this great recipe! I happened across a gigantic bag of kale on sale at the supermarket, and while I had no idea of what to do with it at the time I thought to myself “I’ll just go to SimplyRecipes – Elise will have something great” and I was right. This soup is fantastic and is the perfect fall/winter soup.

    I also happened to have some turnips left over so I roasted them with the other veggies in the recipe – roasting makes all the difference in the world. And I definitely recommend pureeing the garlic, onion and tomato as stated in the recipe – it provides a base for the soup that’s a bit creamy to give you the fullness of a cream based soup without the fat. I love how crunchy the kale stayed a bit crunchy even after being cooked for the full 30 minutes.

    My plan was to make it and let it sit overnight in the pot, but I already stole two bowls of it. I’m sure it’ll be even tastier tomorrow. I love the fact that it’s so hearty and filling, plus so tasty – yet it’s also so healthy. Yum Yum Yum. Thank you for all you do!

  • Liz

    I made this soup last night….it was easy to make, and tasted so warm, healthy and hearty. I added a little un-peeled, red potato with my roasting vegetables, and some lemon juice and chili flake, during the final seasoning, to lift the flavors (and I love spicy!). I also pureed a little extra of the soup and veg before serving to create a richer broth. Your recipes are always something I can count on coming out beautifully. My family loved it.

  • Melissa

    Hi Elise! It’s starting to get cold here in Los Angeles and I made this soup last night for the family… it was a hit!! Thanks for another great recipe! I made double and served with roasted garlic french bread… YUM!

  • suzy

    This soup was great! Very hearty and even better the 2nd day

  • Sarah R

    We love this soup! I made it about a month ago for my mother-in-law and I think she’s made it every week since then. I like to add some potato to mellow out the sweetness a little. Even my husband, who doesn’t like kale, didn’t have a bad thing to say about it. Thanks for the wonderful recipe!

  • Minh from Alberta

    Absolutely loved this soup. It was so good and nutritious that the dietitian in me was singing with happiness. Roasting the vegetables added so much flavour. My fiance who had referred to my other kale-soups as “seaweed soups” loved it too.

  • Sko

    Wow, this is amazing! I just made it today and it’s perfect. I added sweet potatoes too, and it adds a nice sweetness to it. Doubled the recipe to feed 10 people, I’m sure they’ll love it when I serve it tomorrow! I also substituted kale for another vegetable, since I misread the labels. I love thick soups, everyone needs to try this!

  • Pam

    I just made this soup and I loved it, especially the roasted garlic flavor and the roasted veggies. It was excellent!

  • GentlyFeral

    I discovered this recipe this afternoon while looking for something to do with a big batch of homegrown kale.

    My daughter’s allergic to all squashes, so I substituted roasted potato slices, which I laid on each bowl as a garnish. Absolutely fabulous – we all had seconds. We’ll be making this again.

  • ryanna

    Very very good, and I am picky. Reminded me a bit of ribollita served in Tuscany, except that has bread soaked in it. I wish I hadn’t added some shredded chicken – it is best as a veggie dish. I’m thinking next time I will also add less broth, or else make more of the puree mixture. I love a chunky thick soup. Perfect with a glass of pinot noir and some crusty italian bread. I will make again and pass on! Thank you.

  • Barb

    I have been making this soup for a couple of years now. It has become my daughter’s favorite. I took it to a soup party and it was the hit of the party. I hate cutting up the butternut squash so I pierce it, put it on a baking tray and bake it. After it cools I scoop it out and add it to the finished soup.

  • Liz

    This soup was delicious! I plan to roast the second half of the squash tomorrow in the same way as for the soup and eat it plain. We kept snacking on the squash when it came out of the oven!

    I did find the taste improved after letting the soup sit so the flavors could meld; recommend making it the night before.

    Thanks for running such a great site! I’ve made a bunch of recipes from it, and am very rarely disappointed!

  • Hannah

    I LOVED this recipe!
    It’s one of the best soups I ever made.
    I’m supposed to make it again for a vegan couple, and boy am I looking forward to it.

  • Lori

    Thank you… another great recipe. I added a chunk of Parmesean rind for an added depth of flavor and enjoyed this wonderful soup with my friends for lunch. We accompanied it with a loaf of crusty bread and a mixed greens salad with a simple vinagarette. It was the perfect lunch for a chilly fall day.

  • Karen

    Thank you for another amazing recipe, Elise. This soup took quite a lot of time to make, but it was worth it. I made the soup with some defrosted roasted vegetable stock I had previously made (Mark Bittman’s Roasted Vegetable Stock from his How to Cook Everything
    Vegetarian cookbook – a fantastic rich stock, BTW). I doubled the recipe (after learning by now how great all your recipes are!) and the only thing I did differently was to use dried thyme in place of the fresh (the store was all out) and to use four cups of water in place of all vegetable stock (I only had 8 cups frozen).

  • Anonymous

    Thanks for the great recipe, Elise! This soup was wonderful. The roasted vegetables added a great flavor. This was my first time eating kale and it was lovely. My fiance has told me several times since I made this yesterday that he would REALLY like me to make it again.

  • Grace

    My parents always told me that kale had to be left in the garden at least until the first hard frost. They claimed that took the bitterness out. They always boiled the kale, then finely chopped it and added it to hot, buttery mashed potatoes, and served it with a boiled farmers sausage. Delicious!

  • Alyssa

    I just made this soup tonight and had it with garlic cheddar biscuits. Yum! I am trying to incorporate more vegetables into my diet and salads can get boring after a while. What a great hearty and healthy soup!

  • Cam

    Ironic that I ran across this tonight. We had kale for dinner. I get approx. 4-5 gallons of fresh kale 3-4 times per year. I clean, blanch and freeze it. Tonights meal was simply boiled w/chicken buillion, minced onion, a dash of red pepper flakes,a bit of bacon grease and a tablespoon of bacon pieces. Very southern and very good.

    My favorite way to fix it is to mince a couple of slices of bacon and cook it with a tablespoon of minced onion. Then, add the kale to the skillet and wilt it down. Season with salt & pepper and it is ready.

    Now, I plan to try the soup. It sounds very good.

  • akeorlando

    I’ve already had dinner tonight and my mouth is watering looking at all your recipes. Wow! Great stuff.

  • CeeBee

    I made this yesterday with a few tweaks to allow for personal preference (and for what I had on-hand). It was delicious! I think it’s one of the best soups I have ever made. I used grape tomatoes because those were the only ones that looked decent when I went shopping. I used frozen butternut squash because I had a bag in the freezer. I pureed all the veggies because I love really thick soups. Added some extra chopped carrots, some corn, some peas, the kale and a can of kidney beans (I thought I had Great Notherns but didn’t). I also added a small handful of grated parmesan because it seemed like a good idea. Everything was great except the kidney beans, I just didn’t care for the texture of them in this. I think next time I’ll make sure I have the Great Northerns.
    This is soooo going into my repeat pile! Thanks for a new favorite recipe. I will be sharing with friends!

  • pearl

    This soup was delicious!!! I’m so glad that only some of the vegetables were pureed since having junks of the squash added a lot of variety.

    (And thanks to all the commenters who offered kale cooking tips! I love kale — it stays crisp in the refrigerator for so long so it’s a perfect staple veggie.)

  • Christine

    I’ve made this delicious soup twice. The second time I didn’t bother pureeing anything, I just roughly chopped all of the veggies after roasting and I liked it even better.


  • Greg B

    It must be fate indeed! I bought some kale two weeks ago and checked your site for recipes. I made the hearty winter soup as directed and it was WONDERFUL! Everyone at the office asked where I got it. I told them simplyrecipes.com :) Thanks again Elise!

  • Stephen

    Here are a couple of ways we cook kale and almost always enjoy great–not bitter–flavor: Remove and discard the tough outer leaves and the stalk. Then steam the inner leaves for about 5 minutes until they are tender on the outside and slightly firm inside. OR: Boil the leaves, but only for 5 minutes in a little salted water. ~ ~ Either way don’t let kale cook for more than 7 minutes or so otherwise it will begin to absorb water and become mushy and develop that strong smell. The longer kale cooks the more intense the flavor and smell and that can be a turn off for many of the people at the table.

  • Jodi

    You mention you are not fond of kale, have you tried it roasted? wash, de-stem, coat with olive oil, salt & pepper, garlic optional. place in a single layer on a cookie sheet. roast for 10 minutes at 425 then turn and roast about another 10 minutes until it is crispy. yum! better than chips.

  • EVD

    I can’t believe how delicious this is! Thank you so much!

  • Elena

    This looks great, as usual, Elise. One note in defense of Kale. I finally learned to cook and like it from a Greek woman. You boil it until tender (which takes a bit of time) then dress it with good virgin olive oil, lemon and feta cheese. It’s now one of my favorites!

  • Deb C

    This soup sounds wonderful and I plan on making it next week. Elise, could I substitute canned for the 2 whole tomatoes? Tomatoes here in the northeast have absolutely no taste whatsoever.

    Yes, I think that would be a sensible substitution. ~Elise

  • Marcia

    Great soup but I think much improved second day. I now make it the day before we will eat it.

  • Amber

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

  • 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.

  • Dae

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

  • palinode

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