• 2 pounds green tomatoes, quartered
• 2 medium onions, quartered
• 5 cloves garlic
• 2 Tbsp. olive oil
• 1/2 tsp. fine sea salt
• 1/4 tsp. black pepper
• 4 cups kale, chopped (can also use spinach, chard, or collard greens)
• 1 cup broth

1. Preheat oven to 425 F.
2. Spread tomatoes, onions, and garlic together on a sheet pan. Drizzle on olive oil and season with salt and pepper.
3. Roast for 15 minutes. Stir the vegetables and roast for another 15 minutes, until tomatoes are browned and caramelized.
4. Meanwhile, simmer greens and broth over low heat for about 10 minutes.
5. When the tomatoes, onions, and garlic are cooked, combine them in a blender with the broth and greens. Process until smooth. Taste and season with more salt and pepper if desired.
6. Serve the soup hot, with a generous drizzle of olive oil and sprinkle of black pepper. Top with chopped parsley or other herbs, if you like.

Recipe and photo by withfoodandlove.com.