Food Gardening Network

Fire-Roasted Tomato Kale Soup

Easy to prepare and fun on your tastebuds, this Fire-Roasted Tomato Kale Soup uses home-roasted tomatoes, leafy Tuscan kale, alongside fresh fennel and carrots to soften and smooth out this hearty garden soup.






  1. Preheat oven to 450F. Slice tomatoes in half lengthwise, and gently squeeze or scoop to remove seeds. Toss together on a baking sheet with 2 tbsp olive oil, garlic powder, celery salt, and pepper. Lay cut side up and bake for 40 minutes or until browned on top. Flip over and broil for about a minute. If skin peels off easily, peel now, but if not, you can remove it when it floats to the top later. Roughly chop tomatoes.
  2. While your tomatoes are cooking, heat 2 tbsp of oil on medium-high in your favorite soup pot. Then add onions, fennel, and carrots. Cook until onions and fennel are translucent and carrots are tender (about 10-15 minutes). When tomatoes are done, add chopped tomatoes, broth, chickpeas, oregano, garlic and red pepper flakes. Reduce heat to medium-low and let simmer for 20 minutes or longer. Cover if simmering longer than 20 minutes so it doesn’t reduce. Skim off tomato skins as they rise.
  3. Remove stalks and chop your kale, and once the soup is ready, taste. Adjust as you like with celery salt, then add your chopped kale and let simmer until soft (just a few minutes), then enjoy!


Since this soup is on the thick side, leftovers are delicious baked over chicken the next day.