Tomato Soup with Brown Butter, Kale, and Pistachios
Get your slurp on with this tomato soup with brown butter, kale, and pistachios. Perfect for bowl-licking or grilled cheese-dunking.
Yield: 4 servings
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp smoked paprika
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 (28 oz) canned crushed tomatoes
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed, leaves coarsely chopped
  • ¼ cup heavy cream
  • ¼ cup roasted salted pistachio meat, chopped
  • 4 tbsp brown butter
  1. In a large pot, heat the olive oil over medium-low heat. Stir in the onion, salt, black pepper, red pepper flakes, oregano, thyme and smoked paprika. Saute for 5-6 minutes, or until onion is tender and translucent. Stir in the garlic and tomato paste, cooking for 2-3 minutes or until tomato paste starts to shimmer and look golden in spots, stirring constantly.
  2. Stir in the crushed tomatoes and vegetable broth. Bring to a boil and then lower heat to a simmer. Cook for 20 minutes, stirring every five minutes or so and making sure to scrape the bottom of the pan. Stir in the kale leaves and cook until wilted, 2-3 minutes. Stir in the heavy cream. Season to taste with salt and black pepper.
  3. Divide the soup among 4 bowls and top evenly with pistachios and a brown butter drizzle.
Adapted heavily from How Sweet Eats
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at