Roasted tomato soup crispy kale

The crisp kale in this roasted tomato soup is the perfect contrast to the rich, creamy flavor of the tomatoes. You can either leave the skins on for the smoky taste or remove them for a more delicate flavor. Either way, the kale provides a satisfying crunch. To make the soup, you just need to combine all the ingredients in a food processor. It takes about five minutes to prepare, but it will keep for a couple of days in the fridge. If you plan ahead, this will save you a lot of time!

Roasted Tomato Soup Crispy Kale
Roasted Tomato Soup Crispy Kale

For the topping, simply roast the kale with some fine sea salt in a 450-degree oven.

After this, add the remaining ingredients to the soup, including the tomatoes and chickpeas. Cook the soup for 30 to 40 minutes, until the kale is crispy and the tomatoes are softened. At the end, puree the soup with an immersion blender to make it smooth and creamy.

To serve, divide the soup between four bowls and top each with a handful of wilted kale.

You can serve it with a green salad and bread, or you can make an Open-Face Brie Sandwich. It’s a great soup for a casual meal, especially when paired with a tasty bread. The kale adds a fresh, nutty flavor to the soup.

The roasted tomato soup recipe is delicious! It will give your meal an extra boost of flavor! Besides the tomatoes, roasted cauliflower and basil add depth to the soup. The roasted cauliflower will add a richer flavor and texture to the soup, so you might want to double the batch if you love the soup. The roasted cauliflower also adds a savory note to the soup. To roast the cauliflower, simply cut it into slices and add a teaspoon of olive oil.

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