We grow dozens of varieties of heirloom tomatoes here at the farm. Not only do we enjoy their many different flavors, but we also take advantage of their different hues when it comes time for canning and preserving. For our jarred tomatoes, we separate our harvest into four categories: red/purple, orange/yellow, green & white. This allows us to enjoy their wonderful diversity all winter long. (Check out this recipe for White Tomato Soup.)
We created this Golden Tomato & Kale Soup one weekend afternoon when we both coming down with a slight cold. We wanted the stay-home-from-school comfort of a cream of tomato soup, with a little extra nutrition to kick some influenza butt. Kale probably packs the best punch for your vitamin dollars of any green vegetable. For this recipe we used jars of our yellow/orange tomatoes, which are generally the sweeter than red or green ones. We thought they would complement the bitter kale and sour cream that are also in the recipe. But if you only have red tomatoes available, they will work just the same and taste delicious.
A nice addition to this is a garnish of chopped cooked chicken, should you have some left over from a previous meal.
Creamy Golden Tomato & Kale Soup
3 T olive oil
1 onion, chopped coarsely
2 cloves garlic, chopped
2 qts crushed tomatoes (whole tomatoes will work as well, but an an extra qt. jar.)
1 qt chicken stock
1 bottle dark beer
1/2 teaspoon thyme
10 large basil leaves, sliced thinly
5 large handfuls of chopped kale
1.5 C Sour Cream
Salt & Pepper to taste
Gently heat olive oil in a very large, heavy pot. (The pot will need to hold a large volume of fresh kale in addition to the liquid ingredients.) Add onion and garlic, and saute over medium low heat until golden and translucent. Add tomatoes (with liquid,) chicken stock, beer & spices. Gently simmer on low heat, stirring occasionally, for 3-5 hours or until liquid volume is reduced by 1/3. Use very low heat, and do not allow tomatoes to scorch on the bottom. Using an immersion blender, blend all ingredients until smooth. (Or transfer mixture to blender or food processor, process until smooth, and return to pot.) Bring mixure back to a simmer, and add chopped kale. Simmer for 5 minutes more until kale has softened. Remove from heat, and allow to cool. Add sour cream and basil, stir in completely. (Sour cream must be added once soup is well below simmering to keep from curdling.) Slowly reheat, preventing boiling, add salt & pepper to taste, and serve.