Roasted Tomato Soup with Crispy Kale

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roasted tomato soup

I recently attended a fabulous cooking demonstration with Elizabeth Kurtz from Gourmet Kosher Cooking and author of the new kosher cookbook Celebrate.

Her demo included a Roasted Tomato Soup with Crispy Kale (see recipe below), Mesclun Salad with Roasted Cauliflower, Seeds, and Tahini DressingSesame Chicken Hand Rolls, and Chocolate Pots De Creme (made in a food processor or blender – no cooking required!).

Celebrate Kosher Cookbook by Elizabeth KurtzHer fabulous new cookbook, Celebrate: Food, Family, Shabbos belongs in your collection. It has over 200 recipes, special enough to serve for Shabbat, but so doable that you can incorporate it into your weeknight menus. It’s worth it if not for the super simple Pots de Creme recipe alone!

I’ve already made her Gluten-free Oat Challah, and bookmarked the Salmon Ceviche, Butternut Squash Soup, and Sabbath Chicken with Dried Fruit. She has both a Gluten-Free Recipe List and Passover Recipe List in the back.

Proceeds from the cookbook sales benefit Emunah’s Children’s homes in Israel. Emunah provides vital social services and educational programs to children and families in every corner of Israel including day-care, and after school centers.

Roasted Tomato Soup with Crispy Kale

I’m a big fan of roasting vegetables. My motto is “when in doubt, roast!”

Roasting vegetables concentrates the flavor, so it’s a perfect prep when you are pureeing vegetables for soups. Elizabeth’s recipe does just that. You’ll get amazing flavor out of roasting the tomatoes – plus she adds 3 cups of fresh basil leaves!

I find the croutons an optional topping, but definitely take the extra minute to prepare the kale chips. The pairing of crispy kale to the tomato soup is another gourmet Kurtz touch that you’ll find throughout her not to miss cookbook.

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Roasted Tomato Soup with Crispy Kale
Shared with permission from Celebrate by Elizabeth Kurtz. Can be prepared 2 days ahead or freeze up to 3 months.

Serves 6

Soup:

18 large tomatoes (about 4 pounds), stemmed and quartered
1/3cup extra-virgin olive oil plus 3 tablespoons, divided
1/3 cup balsamic vinegar
15 large cloves garlic
1 1/2 teaspoons kosher salt
3/4 teaspoons ground black pepper
1 1/2 cups chopped yellow onions
3 cups lightly packed fresh basil leaves
1/4 teaspoon crushed red pepper (optional)
3 cups cold water

Croutons:

7 pieces thick crusted bread, cut into 1 inch pieces
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt

Kale:

4 cups curly kale leaves (stems and ribs removed)
Nonstick cooking spray
1/4 teaspoon kosher salt

Preheat oven to 500F, or 425F for convection ovens.

Prepare the tomatoes: Grease a large sheet pan. In a large bowl, mix tomatoes, 1/3 cup of the oil, balsamic vinegar, garlic, salt, and pepper. Spread tomato mixture on prepared sheet pan and roast in oven until tomatoes are very dark in spots, 35-40 minutes. Remove and cool slightly.

In a large saucepan over medium heat, combine remaining 3 tablespoons oil, onions, and a pinch of salt. Cook until onions are very soft, 8 to 10 minutes, stirring occasionally. Add basil leaves and crushed red pepper, if using, and sauce for about 1 minute. Add the roasted tomato mixture and water. Bring to a simmer and cook for 10 minutes, and then puree the mixture with an immersion blender until smooth.

Prepare the croutons: In a large bowl, toss bread with oil and season with salt. Place the cubes on a baking sheet and toast in the oven until golden brown and just beginning to crisp, about 4 minutes.

Prepare the kale: Preheat oven to 250F. Place kale on a large roasting pan in a single layer. Spray with nonstick cooking spray. Cook in oven for 30 minutes or until crispy and dried. Sprinkle with salt.

To serve: Serve soup warm or at room temperature with croutons and kale.

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oven roasted tomato soup

 

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