French Onion Tomato Soup with Kale

Serves 4-6

• 2 T olive oil (or ghee or butter)

• 2 yellow onions, rough chopped

• 3 cloves of garlic, rough chopped

• A couple sprigs of fresh thyme or 1⁄2 t dried thyme or Herbes de Provence

• 1 t kosher salt, plus more as needed

• 1⁄4 t red pepper flakes

• 1⁄2 t black pepper

• 1⁄8 t smoked paprika

• 1⁄4 t ground cumin

• 1 28-oz can tomatoes (can be puree, whole, or chopped)

• 4 c chicken broth (or water or vegetable broth)

• 1 c kale leaves, stemmed, cleaned and finely chopped

• 1⁄2 c heavy cream (or coconut milk or almond milk)

• 1⁄2 c Gruyere cheese, for garnish if desired

• Slices of crusty country bread for garnish, if desired

Heat olive oil in a large soup pot. Add the onion, sprinkle with salt and red pepper flakes and cook over medium heat about 5 minutes until onions soften. Lower the heat and continue to cook onions until they begin to brown and caramelize slightly, 15-20 minutes. Add the garlic, thyme, pepper, smoked paprika, and cumin and cook for another 2 minutes, being careful not to burn the garlic. Add tomatoes and broth or water. Bring to a boil, then lower the heat and simmer soup for 10 minutes more.

Remove thyme sprigs and transfer soup to a blender and purèe in batches. Return soup to pot, stir the chopped kale and the heavy cream (or substitutions) and warm through over medium heat. Taste for seasoning, adding more salt and pepper if needed.

Serve in warmed bowls as is, or French Onion Soup-style with a slice of bread and shredded cheese on top. Pass soup bowls briefly under the broiler to melt cheese.