It’s the first soup of the season! We were so excited to centre the carrots in this otherwise kind of classic tomato soup. If you find tomato soup too acidic, the sweet earthiness of the carrot helps round the flavour out here, and with a side of grilled cheese, you are in for a joyful midday snack or a special evening treat.
Roasted Tomato Carrot Soup with Crispy Kale
- 8 carrots, a variety of sizes and roughly chopped
- 1 cup mountain magic or cherry tomatoes, whole
- 1 onion, quartered
- 2 cloves of garlic peeled
- 4 cups chicken or vegetable broth
- 2 sprigs of thyme
- 2 tbsp olive oil and/or butter
- salt and pepper to taste
- 1/4 cup cream or non-dairy cream (optional)
- 1-2 bunch kale, leaves stripped from stems and roughly torn
- 1 tsp sesame oil
- 1 tbsp olive oil
- pinch salt
- pepper to taste
Preheat the oven to 450. Combine carrots tomatoes, onions, and garlic on a sheet pan. Roast in the oven for 25 minutes, or until tomatoes are wrinkly and carrots are soft enough to spear with a fork.
Place roasted vegetables and olive oil/butter into a food processor and puree until as smooth as you like. Add some broth if needed to loosen.
In a pot over medium heat, combine vegetable puree, remaining broth, thyme, and salt and pepper to taste. Bring to a simmer, and allow to cook until soup has reached desired consistency. If you are using cream, stir it in and allow to warm through before serving.
Serve hot topped with crispy kale and a dollop of yogurt (if desired).
Massage torn kale leaves with sesame oil, olive oil, pepper and salt. Spread out on a sheet pan, and place in the oven for about the last ten minutes of the veggie roast, then turn the temp down to 250 for another 20 minutes or so, depending.
Once they are crispy, remove and cool.