Adapted from a recipe on With Food & Love
Serve this soup with a hot sandwich like grilled cheese for a great chilly weather dinner!
1 pound green tomatoes, quartered
1 medium onion, quartered
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 cups kale, chopped
1 cup broth
Herbed Oil
1/2 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 cup olive oil
Preheat the oven to 450 degrees.
Spread the tomatoes out on a sheet pan with the onion and garlic cloves. Drizzle on the 2 tablespoons olive oil and sprinkle them with the salt and pepper. with a pinch of salt and pepper. Roast for 10 minutes and flip. Roast for 10 minutes more or until browned and caramelized.
Meanwhile over low-medium simmer together the broth and greens while covered with a lid for 10 minutes.
When the tomatoes and onion are done roasting combine them in a blender with the broth and greens and process until smooth. Taste and season with more salt and pepper if desired and set aside.
Blanch the parsley for 30 seconds and cool it in an ice bath. Remove the herbs from the water and squeeze the excess water out using your hands. Place the blanched herbs in a blender with the salt and olive oil and process until smooth. Strain the oil through a fine sieve and store it in an airtight container in the refrigerator for up to 1 week.