Roasted Tomato & Rosemary Soup with Kale & Potatoes

By • November 26, 2010 • 21 Comments

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Serves 4

  • 4 yukon gold potatoes
  • 1 bunch of lucinato kale
  • 1 container of vegetable or chicken stock
  • 1 cup of wine
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1 yellow onion
  • 1 can of fire roasted tomatoes
  • 4 sprigs of rosemary
  • 3 sprigs of fresh thyme
  • 3 slices of bread for bread crumbs or croutons
  • olive oil
  • canola for frying croutons
  • sea salt & fresh ground pepper
  1. For prep; dice onion, celery and garlic. In a large stock pot on medium heat add garlic, onions and celery with a drizzle of olive oil. Add 4 sprigs of rosemary and 3 sprigs of thyme (leaving them on the stem, you will remove them later). Pour in a cup of white wine. Cook till tender and add 4 potatoes that have been cubed. Season with fresh ground pepper and sea salt. Add a can of fire roasted chopped tomatoes and the vegetable broth (about 5 cups). Add an additional cup of water and simmer on medium-low heat for a few hours stirring occasionally and adding extra seasoning or water if necessary.
  2. Remove the sprigs of herbs. Before you are ready to eat chop kale and place in the soup. I learned that I like it better when the kale is vibrant and still partially firm. If you put in the kale early in the cooking process it turns to mush and looses flavor. For topping drizzle with a little olive oil and breadcrumbs. To make breadcrumbs; cube bread into small pieces. Add to a pan on med-high heat with canola oil. Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra oil. Then when cool crush into crumbs with the back of a cup or bowl and a paper towel in between. You could also just bake some croutons till crispy. I know I have been making a lot of soups lately but its the one of the few things I find super comforting on a cold dark winter night. Warms the soul and you can eat it for days after.
Jump to Comments (21)

Tags: kale, potatoes , Soups, Soups, winter

Comments (21) Questions (3)


10 months ago Deidre

Can I use dried season instead?


about 1 year ago Jude

I made this on a cool, damp, rainy day that just screamed for a great soup! This one did not disappoint! Delicious and obviously, nutritious. Will definately be making this one all winter long. Thank you for sharing!


over 1 year ago Carissa Berg Bonham

i haven't had a chance to make this yet but your recipe looks divine! I've included you in a round up of the 25 tastiest kale recipes I could find on the interwebs. It lives here: http://www.creativegreenliving...

Thanks again for the great recipe!


almost 2 years ago Danielle Farrello Millinghausen

The recipe calls for stock, but then in directions it says add the broth. Which is it?


over 1 year ago RachelRaquel

I've made it with both and like it either way! With broth, you won't need to add as much water.


almost 2 years ago TheWimpyVegetarian

Amazing soup! I added some smoked bacon lardons, but I can it would be just as wonderful without them.


almost 2 years ago Kyla Johnson

This is one ridiculously yummy and delicious stew. We did the button mushrooms and the Soyrizo and it was slamming! Love it!


almost 2 years ago Sherry in Union, KY

I started making this not realizing that it had to simmer for several hours (that's what I get for not reading the recipe carefully), so I let it cook on low while I was out, put it in the refrigerator when I got back, and heated it back up and added the kale the next day. It was fabulous! Thanks for the recipe.


almost 2 years ago RachelRaquel

I made this last night and it was so delicious! What a perfect recipe. I did add a few things just based on what I had on hand, but the recipe would have been perfect even without my additions. (I roasted my own tomatoes and garlic in addition to some canned fire roasted tomatoes. I also added a small sweet potato in with the yellow potatoes. And I added some spicy Italian sausage.) YUMYUMYUM thank you! Will definitely be making this again.


almost 2 years ago enbe

Made this with some cannellini beans I had on hand as per d_ribbens suggestion and started the soup with some red pepper flakes. Great, simple, hearty recipe for a chilly night. Thanks!


over 2 years ago SparkleDiana

Fabulous! I used vermouth instead of white wine since I had some open in the fridge, and a pinch of za'atar and tomato paste to flavor the broth. Just the thing on a cold Seattle night.


almost 3 years ago Gseghi

Making this tonight. Having a torrid love affair with Kale these days.


almost 3 years ago d_ribbens

Made this, but also added great northern beans for a little extra protein. Delicious!


almost 3 years ago Kale With Love

I definitely want to try this! It goes very well with my cooking taste on my blog www.kalewithlove.blogspot... I would just use gluten free bread crumbs instead. Yummo! Thanks for sharing!!


almost 3 years ago LibbyT

I made this recipe this week - delicious!! I added some soyrizo towards the end - really good.


almost 4 years ago Nicole Franzen

@ nannydeb I know! The wine and herbs are such a nice addition, it really adds depth and flavor. YUM


almost 4 years ago Nicole Franzen

thanks guys! @nannydeb let me know how it is with sweet potato


almost 4 years ago nannydeb

I just had the soup leftover for lunch and it was wonderful! The sweet potato probably overpowers the soup a little, but it was still delicious! I love the herbs and the wine.


almost 4 years ago TheWimpyVegetarian

This just wonderful! Am making this one for sure.


almost 4 years ago nannydeb

I was looking for a recipe for this bunch of kale and a sweet potato. This looks like the one! Thanks!


almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds amazing--I will definitely make this this winter.