Sunday, December 5, 2010

A Creamy Tomato Kale Soup

It’s soup weather and I’m already thinking about what I’d like to create in a pot this Winter! Growing up, tomato soup was one of my favorites and it came from a can–we just added milk or water. It wasn’t until several years ago that I began making my own tomato soup and realized what I had been missing all those years!

Today, a friend and I came up with this recipe below. We used tomatoes that we roasted in the oven (absolutely worth the effort and described here), sundried tomatoes, fresh herbs, and coconut milk in place of dairy, but you could easily substitute milk/cream instead. To bulk up on the nutrients, we also added a healthy dose of kale.

Also, if it’s too acidic for you, you can add a teaspoon of sweetener. We used sucanat and it tasted great, but we also liked it before the sugar was added.

We loved this soup and it even got the seal of approval from my girlfriend’s 13-year-old son and his friend. To me, that says it all, because any way you can get your kids to eat unprocessed foods with green vegetables is a good thing!

Tomato Kale Soup

3 lbs tomatoes, roasted, or ~4 c chopped, roasted tomatoes (from a carton or can)

2 c vegetable broth

1 c sundried tomatoes (not in oil)

1 T grapeseed oil

1 medium onion, chopped

1 c chopped carrots

1 T fresh oregano, chopped

1 T fresh basil, chopped

1 t sweetener, such as cane sugar or sucanat (optional)

3 cloves garlic

2 c kale, leaves removed from stem and chopped

1 c coconut milk

salt and pepper to taste

If using roasted tomatoes, remove the skins and set the tomatoes and juices aside. Heat the vegetable broth to a boil then remove from heat. Add the sundried tomatoes and let them soak for a few minutes.

Meanwhile, heat the oil to medium in a large pot and add the onion. Saute for 5 minutes, then add the carrot. Mix well and continue to let cook over medium heat for an additional 5 minutes.

Add the tomatoes, oregano, and basil. Remove the sundried tomatoes from the broth and coarsely chop, then add them and the broth to the pot. Cover and let simmer until the carrots are cooked, ~10 minutes.

Add the garlic and kale and simmer until the kale turns a bright green color. Use an immersion blender to blend the soup in the pot or blend it in small batches in a blender.

Return the soup to the pot and add the coconut milk. Mix well and adjust the taste with salt and pepper and additional coconut milk if desired.

Enjoy with a crusty artisan bread or if you really want to go for the comfort meal, a grilled cheese sandwich (on whole grain bread of course : )) Enjoy!!

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