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.
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Soups
Ingredients
Scale
Tomatoes
12 Roma or other sauce tomatoes (about 2 pounds)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon black pepper
Soup
2 tablespoons olive oil
1 large white Spanish onion, finely chopped
1 carrot, finely chopped
1 cup fresh fennel bulb, finely chopped
4 cups chicken broth
1 cup chickpeas/garbanzo beans
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes (add more for increased heat)
1 teaspoon celery salt
6 cloves garlic, grated
2 bunches kale, stalks removed & chopped
Instructions
Preheat oven to 450 degrees F. Slice tomatoes in half lengthwise, and gently squeeze or scoop to remove seeds. Toss together on a baking sheet with 2 tablespoons 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.
While your tomatoes are cooking, heat 2 tablespoons 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 to 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.
Remove stalks and chop your kale. 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!
Notes
Since this soup is on the thick side, leftovers are delicious baked over chicken the next day.
