Tomato Soup with Kale
2 lbs fresh tomatoes (or two cans crushed)
1 medium onion, sliced
1 tsp turmeric
1 tsp red pepper flakes
1 Tbl butter
5-6 cloves of garlic, rough chopped
1-quart broth of choice (this is beef broth)
1 Tbl fresh chopped herbs (tarragon and thyme here)
4 leaves of kale, scrubbed and sliced thin
Slice the tomatoes thickly and lay on a lined sheet pan. Sprinkle with salt and pepper. Roast at 400F for about 15-20 minutes, until they just start to break down and carmelize.
In the meantime, saute the sliced onions in a medium saucepan over medium heat with a few pinches of salt and pepper. When the onions have become translucent and start creating some yummy looking brown bits (called fond) on the bottom of the pan, add the turmeric, red pepper flakes, and butter. Saute for 2 minutes on medium heat.
Add the garlic, and saute briefly until it becomes fragrant. Add the broth and roasted tomatoes. Bring it to a simmer.
When everything has been heated through and the liquid is simmering, add the fresh herbs.
Use an immersion blender to blend until smooth. You can use a regular blender, alternatively, but I find the immersion blender to be so much easier and tidier.
Add the kale and allow it to wilt slightly before serving.
Fantastic served with crusty bread or by itself. This batch was quite spicy, so I added a dollop of yogurt to it.
It is also delicious and rustic to leave the soup a little chunky. Adds a nice texture element as well.
If you want some meat involved its easy to add some meatballs.