Creamy Onion Soup with Kale
There is no cream in this delicious soup—unless you decide to drizzle a bit over individual servings. The creaminess is achieved with the addition of potatoes, which are puréed into the soup, providing it with a velvety texture.
If you are making this soup for vegetarians, omit the bacon and heat the 1 tbsp (15 mL) olive oil in a skillet over medium heat for 30 seconds. Add the onions and continue with the recipe.
You can use any kind of paprika in this recipe: regular, hot, which produces a nicely peppery version, or smoked, which adds a delicious note of smokiness to the soup. If you have regular paprika and would like a bit a heat, dissolve ¼ tsp (1 mL) cayenne pepper in the lemon juice along with the paprika.
This soup can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Cooking Methodslow cooking
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer, main course
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low sodium, low-fat, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, herby, savory, spiced
Type of Dishhot soup
- 4 slices bacon (optional, see Notes)
- 1 tbsp (15 mL) olive oil
- 4 onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5 mL) grated lemon zest
- ½ tsp (2 mL) cracked black peppercorns
- 1 bay leaf
- 4 whole allspice
- 4 cups (1 L) lower-salt vegetable or chicken broth
- 3 medium potatoes, peeled and diced
- 1 tsp (5 mL) paprika, dissolved in 2 tbsp (25 mL) lemon juice (see Notes)
- 4 cups (1 L) chopped kale
2007 Judith Finlayson