This soup is filled to the brim with vegetables– just what I needed after a fairly unhealthy weekend. I like to serve it with a crusty loaf of whole-grain bread or grilled cheese sandwiches (my #1 favorite comfort food).
It’s not the fanciest or the most dazzling of soups, but it’s tasty, comforting, + good for you. A perfect weeknight meal. lv, molly
Tomato + Kale Soup
1 onion, chopped
1 carrot, grated
2 garlic cloves, roughly chopped (you’ll puree later; don’t fret!)
1 Tbl olive oil
4 cups of water or vegetable stock (or combination)
1 28 oz. can crushed tomatoes (I like San Marzano)
4-5 kale leaves, stems removed, torn roughly into bite-sized pieces
4 basil stocks
4 tablespoons cream (optional)
pinch of red pepper flakes (optional)
salt and pepper to taste
Add the garlic, onions, and grated carrot to a large pot with the olive oil. Cook on medium-low heat for about 20 minutes, until onions are soft and translucent.
Add tomatoes, and stir. Transfer to a blender (or use an immersion blender), and blend until smooth.
Return to pot, and add 4-5 cups of water or stock.
Add finely ripped kale and the basil stocks. Simmer on low heat for 15-20 minutes.
Season with salt and pepper to taste.
Remove basil stocks. Add cream, if desired.
This soup freezes well, but leave out the dairy.