Description

This comforting soup features tender, earthy mushrooms and sweet, deeply caramelized onions simmered in a rich, creamy broth. Fresh kale is stirred in, adding a vibrant color and a subtle, pleasant bitterness that balances the sweetness of the onions. Each spoonful offers a harmonious blend of savory and sweet notes with a silky texture, making it a satisfying and wholesome meal.

Ingredients

Scale

2 tablespoons olive oil
2 large yellow onions, thinly sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
6 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
4 cups kale, stems removed and roughly chopped
1 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste
Optional: Crusty bread for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes, or until deeply golden brown and caramelized. This step is crucial for flavor development.
Increase heat to medium. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer.
Reduce heat to low, cover, and let the soup simmer for 10-15 minutes to allow the flavors to meld.
Stir in the coconut milk or heavy cream and the chopped kale. Cook for another 3-5 minutes, or until the kale has wilted and is tender-crisp.
Season the soup generously with salt and freshly ground black pepper to taste.
Serve hot, garnished with additional black pepper if desired, and with crusty bread on the side.

Notes

For truly caramelized onions, cook them low and slow without rushing the process.

Ensure kale is thoroughly washed and dried before adding to the soup.

If you prefer a thicker soup, you can blend a portion of it before adding the kale, or whisk in 1-2 tablespoons of flour with the garlic before adding the broth.

This soup can be made ahead and reheats well; flavors often deepen overnight.

Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 280
Fat: 18g
Carbohydrates: 25g
Protein: 9g