Roasted Tomato & Rosemary Soup with Kale & Potatoes



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

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 30 minutes, stirring occasionally and adding extra seasoning or water if necessary.

Remove the sprigs of herbs. Right before you are ready to eat add the chopped kale into the soup, stir until lightly wilted and tender. 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.


  1. The kale and croutons are what's doing it for me in this! It looks beautiful!

  2. okay first of all your blog is looking amazing.

    second? i neeeeeeeeeeeed this in my stomach immediately!! move over turkey, pumpkin pie, mashed potatoes we've gotta make room for one more! argh


  3. YUM! So perfect for a cozy night.

  4. i agree! you can never have enough soup in the fall/winter months! I like to freeze leftovers and take them out when I want!

  5. looks delicious!! loving your blog!

  6. that looks delish!

  7. I made this recipe before and I thought the directions said simmer for 3 hours, not 30 minutes as you say in your recipe here (I think I originally got it off of Food52 but the recipe is no longer posted there). Anyway, it is delicious cooked for a longer period of time.



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