Roasted Tomato Carrot and Kale Soup

Roasted Tomato Carrot and Kale Soup

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 4 cups extra virgin olive oil
  • 1 lb fresh tomatoes
  • 1 lb carrots, chopped
  • ½ white onion, diced
  • 5 cloves garlic, peeled
  • ½ teaspoon salt
  • Pepper to taste
  • 2 cups vegetable or chicken broth
  • ½ teaspoon smoked paprika
  • 2 handfuls kale, rough chopped

Instructions

  1. Preheat oven to 400º F.
  2. Cut the tomatoes in half.
  3. In a large bowl, toss together carrots, onions, garlic, and tomatoes.
  4. Add the extra virgin olive oil and season with salt and pepper.
  5. Place in a single layer on a baking sheet and roast for 25-30 minutes.
  6. When all the vegetables are a dark-roast color and soft to touch, remove from oven.
  7. In a saucepan, heat the broth. Set aside
  8. In a food processor or blender, puree the roasted vegetables with the smoked paprika, adding the hot broth to create a smooth soupy consistency (make sure you scrape off and include all of the crispy roasted pieces and olive oil from the baking sheet).
  9. Return the pureed soup to the saucepan on low heat. Add a few handfuls of chopped kale and simmer covered for 10 minutes until kale is wilted.
  10. Divide into soup bowls and swirl each serving with extra virgin olive oil.