Roasted Vegetable and Kale Soup

My son was home from school with a terrible cough and cold, and since it was a really gloomy, cold, and rainy day, I decided to make this roasted vegetable and kale soup recipe from Simply Recipes. It was really rich in flavor and full of roasted garlic goodness, and I loved the roasted carrots and butternut squash along with the creamy beans. My kids liked this soup (except for the kale), and I loved it; my husband, on the other hand, wasn’t a fan–you can’t win them all. I love that it was full of vitamins and minerals and made my sick little guy feel a bit better. I served this soup with a loaded garden salad and freshly baked bread.

Roasted Vegetable and Kale Soup

Ingredients:

• 3 carrots, peeled and quartered
• 1-2 cups of butternut squash, peeled, seeded, and cut into bite-sized chunks
• 4 large tomatoes, quartered
• 1 small yellow onion, sliced into wedges
• 6 cloves of garlic
• 2 tbsp olive oil
• 6 cups of vegetable or chicken broth
• 4 cups of kale, chopped
• 1 (15-oz) can of cannellini beans, rinsed and drained
• 1½ tsp dried thyme
• Sea salt and freshly cracked black pepper
• 1 bay leaf

How to Make Roasted Vegetable and Kale Soup:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Chop all the vegetables and place them on a baking sheet.

Drizzle the veggies with olive oil, sea salt, freshly cracked black pepper, and ½ teaspoon of thyme, and mix the vegetables thoroughly.

Place the garlic cloves on top of the onions to prevent burning.

Place in the oven and roast for 25-35 minutes, stirring occasionally, until brown and tender.

Place the roasted tomatoes, onions, and garlic, along with most of the broth (reserving ½ cup), in a large Dutch oven over medium heat.

Using an immersion blender, mix until smooth and well-blended.

Cut the carrots and butternut squash into bite-sized pieces and set them aside.

Take the remaining ½ cup of broth and pour it onto the baking sheet; scrape up all the tasty brown bits from the pan, then pour them into the soup.

Add the kale, bay leaf, the remaining 1 teaspoon of thyme, and more sea salt and pepper if needed to the soup.

Bring to a boil, then reduce the heat. Simmer uncovered until the kale is tender, about 30-45 minutes.

Add the white beans, roasted carrots, and butternut squash to the soup.

Simmer for about 10 minutes to let the flavors mingle.

Discard bay leaf before serving. Enjoy.

Roasted Vegetable and Kale Soup

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Soup

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Dutch oven
• Immersion Blender or Blender

Ingredients

• 3 carrots peeled and quartered
• 1-2 cups of butternut squash peeled, seeded, and cut into bite-sized chunks
• 4 large tomatoes quartered
• 1 small yellow onion sliced into wedges
• 6 cloves of garlic sliced thinly
• 2 tbsp olive oil
• 6 cups of vegetable or chicken broth
• 4 cups of kale chopped
• 1 15-oz can of cannellini beans, rinsed and drained
• 1½ tsp dried thyme
• Sea salt and freshly cracked black pepper
• 1 bay leaf

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Chop all the vegetables and place them on a baking sheet.
• Drizzle the veggies with olive oil, sea salt, freshly cracked black pepper, and ½ teaspoon of thyme, and mix the vegetables thoroughly.
• Place the garlic cloves on top of the onions to prevent burning.
• Place in the oven and roast for 25-35 minutes, stirring occasionally, until brown and tender.
• Place the roasted tomatoes, onions, and garlic, along with most of the broth (reserving ½ cup), in a large Dutch oven over medium heat.
• Using an immersion blender, mix until smooth and well-blended.
• Cut the carrots and butternut squash into bite-sized pieces and set them aside.
• Take the remaining ½ cup of broth and pour it onto the baking sheet; scrape up all the tasty brown bits from the pan, then pour them into the soup.
• Add the kale, bay leaf, the remaining 1 teaspoon of thyme, and more sea salt and pepper if needed to the soup.
• Bring to a boil, then reduce the heat. Simmer uncovered until the kale is tender, about 30-45 minutes.
• Add the white beans, roasted carrots, and butternut squash to the soup.
• Simmer for about 10 minutes to let the flavors mingle.
• Discard bay leaf before serving. Enjoy.

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