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DeAnna Lee




Roasted Tomato, Garlic, & Kale Soup with Goat Cheese




I wasn't feeling my best yesterday, plus it was cold outside.  It seemed like the perfect day to whip up  a hearty tomato soup.  Plus, I really needed some greens in my diet and no meat.  This soup is so yummy!  I even convinced my FBP to eat it even though it has cheese, and he's a "no cheese" kinda guy!  

Roasted Tomato, Garlic, & Kale Soup with Goat Cheese

7-8 tomatoes
2 leeks
1 white onion
6 garlic cloves
1 bunch kale
1 carrot 
2 cups vegetable stock
6 tbsp. goat cheese 
olive oil 
salt and pepper
1/2 tbsp crushed red pepper 

Quarter the tomatoes.  Cut leeks, only us the bottom.  Make sure to cut the leeks, then put in a water bath to release all the dirt.  You want them nice and clean.  Chop carrot, onion, and leave garlic whole, then roast at 425 degrees until they begin to change color.  It usually takes 20 minutes or so.  

Place 3/4 of roasted veggies into blender.  Blend until smooth.  Now pour this into a stock pot on medium/ low heat.  Blend the other 1/4 of the veggies in the blender, but leave some texture to them.  Now add this to your stock pot.  

Add 2 cups of vegetable stock.  Add 6 tablespoons of goat cheese.  I used half of a large log that I found at the grocery.   Chop the kale bite size, then add it to the stock pot.   Let this simmer a few minutes.  

Then serve with hot, crusty french bread!  


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05/24/2013 12:40PM
Roasted Tomato, Leek, & Kale Soup with Goat Cheese
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