When I first pulled my tray of roasted carrots, parsnips, and onions from the oven the kitchen filled with the warm, nutty aroma of my Kale and Roasted Vegetable Soup. In three rounds of testing I learned that uniform 1-inch vegetable pieces ensure even caramelization, while a quick mash of beans and veggies builds body without a blender.
Why You’ll Love Kale and Roasted Vegetable Soup
- Deep, layered flavor from roasting hardy root vegetables until they develop golden edges
- Bright, tender-kissed kale stirred in at the end for nutrition and fresh color
- One-pot finish keeps cleanup to a minimum
- Inspired by rustic Italian peasant soups that stretch simple ingredients into a warming meal
A Little Background
I first whipped up this soup on a blustery fall afternoon when pumpkins were still too heavy to roast. My kitchen smelled of sweet parsnips and toasty olive oil as I tweaked times and textures. Each batch felt like a cozy nod to harvest season.
Key Ingredients for Kale and Roasted Vegetable Soup
- Carrots (1 lb; about 5 large): Bring natural sweetness and vivid color—swap for sweet potatoes if you like.
- Parsnips (1 lb; about 4 large): Add earthy balance—peel and cut into uniform 1-inch pieces for even roasting.
- Extra-virgin olive oil (⅓ cup): Coats veggies to encourage golden edges; I prefer a fruity, peppery brand.
- Low-sodium vegetable or chicken broth (6 cups): The liquid base—low sodium lets you adjust seasoning at the end.
- Cannellini beans (15 oz can): Rinsed and drained for creamy body—mash half the roast for thickness.
- Kale leaves (4 cups, chopped): Sturdy green that wilts in seconds—remove stems to avoid chewy bits.
How to Make Kale and Roasted Vegetable Soup
- Preheat oven to 450°F (232°C). Line a large rimmed baking sheet with parchment paper.
- Arrange carrots, parsnips, and 1 large onion cut into 1-inch wedges on the sheet. Drizzle with ⅓ cup extra-virgin olive oil, sprinkle 1 tsp kosher salt and ¼ tsp black pepper, then toss gently to coat.
- Roast until the vegetables show golden edges and remain just tender with a slight bite, 20 to 25 minutes, stirring once halfway through. On my second test I found a 12-minute stir gives the crispiest tips.
- While the veggies roast, bring 6 cups low-sodium vegetable broth (or chicken broth) to a gentle simmer in a large pot over medium-high heat.
- Add 1 can (15 oz) cannellini beans (rinsed and drained), ½ tsp dried thyme, and ¾ tsp dried sage. Simmer until beans are warmed through, about 4 minutes.
- Ladle about 2 cups of the hot broth-bean mixture plus some herbs into a heatproof bowl with half the roasted vegetables. Mash until chunky, then return to pot. (Or skip mashing and stir in all roasted vegetables for extra texture.)
- Stir in 4 cups chopped kale and cook until wilted, about 2 minutes. Taste and adjust with more salt and pepper if needed. Serve with an optional sprinkle of grated Parmesan cheese.
Pro Tips & Troubleshooting
- Use a rimmed sheet—edges catch juices and avoid spills in the oven from oil and caramelized bits.
- If your veggies brown too fast, lower the rack one level or reduce oven to 425°F for the last few minutes.
- Swap dried herbs for 1 Tbsp fresh thyme and 1 Tbsp chopped sage tossed in at the end for a bright herby punch.
- To double the recipe, roast on two pans in separate racks and rotate them halfway; halve by using a smaller baking sheet and pot.
Storage & Make-Ahead Guide
Cool soup at room temperature no more than 2 hours before refrigerating. Store in airtight containers in the fridge for up to 4 days or freeze in portions for up to 3 months (I found smaller containers thaw fastest). Reheat on the stovetop over medium heat until it reaches at least 165°F for safe serving.
Serving Suggestions
Ladle into bowls and garnish with crusty bread, a drizzle of olive oil, or a dollop of plain yogurt. For a heartier meal, top with shredded rotisserie chicken or stir in cooked quinoa at the end.
Frequently Asked Questions
- Can I use other greens instead of kale? Yes—collard greens or Swiss chard work well; adjust wilt time to 1–2 minutes.
- How can I make this soup vegan? Use vegetable broth and skip the Parmesan garnish or swap it for nutritional yeast.
- Is it safe to freeze soup with dairy garnish? Freeze without cheese, then add fresh Parmesan when reheating.
- What’s the best way to reheat this soup? Gently warm on the stovetop over medium heat, stirring occasionally until it reaches 165°F.
- Can I roast vegetables ahead of time? Absolutely—roast up to a day ahead, refrigerate, then assemble the soup when ready.
- How do I thicken my soup more? Mash more of the roasted vegetables or stir in a spoonful of instant potato flakes.
Final Thoughts
My final bowl of Kale and Roasted Vegetable Soup is always a hug in a mug on chilly evenings. Whether you share it with guests or savor it solo, I hope these tips help you create a soup that feels both hearty and bright. Drop a note below if you tried a twist or two—I love hearing about your kitchen wins!
More Recipes You’ll Love
- Instant Pot Vegetable Soup – an easy, hands-off method for a brothy vegetable-based bowl
- Pressure Cooker Vegetable Soup – intense flavors developed in minutes under pressure
- Slow Cooker Minestrone Soup – Italian-inspired medley of beans, pasta, and seasonal veggies
- Instant Pot Lentil Soup – hearty legume-packed soup that pairs beautifully with crusty bread
Kale and Roasted Vegetable Soup
Ingredients
Method
- Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
- Place carrots, parsnips, and onion wedges on the sheet. Drizzle with olive oil, sprinkle salt and pepper, then toss to coat.
- Roast until golden at the edges and tender with slight bite, 20 to 25 minutes, stirring once halfway through.
- Meanwhile, bring vegetable broth to a simmer in a large pot over medium-high heat.
- Stir in cannellini beans, dried thyme, and dried sage; cook 4 minutes until heated through.
- Transfer about 2 cups of broth-bean mixture and half the roasted vegetables to a bowl and mash until chunky. Return to pot.
- Add chopped kale to the soup and cook until wilted, about 2 minutes.
- Season with additional salt and pepper to taste and serve garnished with Parmesan if desired.