The last day of summer

Photography by Matt Hocking

Photography by Matt Hocking

If the weather isn’t sending clear enough signals, your garden has said loud and clear that summer’s over and fall is here. We jump from 50 degree nights to the last lingering 90 degree days. Your garden’s final tomatoes, now a paler red, are in the same harvest as the first creamy, white cauliflower, leaves bound over each head to protect the florets from the sun.

It creates a conundrum. How to make a soup light enough for the last warm afternoons and hearty enough for the first cold nights? A rich, layered broth, with fresh, lightly cooked vegetables is the solution. Beefy portobello and crimini mushrooms, earthy onions, fresh, sharp garlic, rich red miso and tomato pastes and smoky paprika flavor homemade vegetable stock. Crisp kale, chunks of tomato and creamy cauliflower fill the pot, cooking just long enough to reach tenderness.

Dinner is served. Our problem is solved.

Cauliflower Kale Tomato Soup

Serves 8-10

This looks like a lot of ingredients, but don’t worry, it’s not much work, and it comes together quickly.


  • Cooking cauliflower kale tomato soup 2 9.162 tbs olive oil
  • 2 portabello mushroom caps, diced
  • 2 cups thinly sliced crimini mushrooms
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbs tomato paste
  • 1 tbs red miso paste
  • 2 tbs sweet paprika
  • 1 cup white wine
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 cups vegetable stock*
  • 1 medium head cauliflower in florets
  • 3 beefsteak tomatoes cut in 2” dice
  • 10 cups Portuguese kale, chopped
  • 2 tbs butter
  • Red wine vinegar

Here’s a simple and delicious recipe for homemade vegetable stock. By the time you are done prepping your ingredients for this soup, the stock will be ready to go.


  • Kale cauliflower tomato soup 2 9.16Heat oil in an 8 qt soup pot over med-high heat. Add mushrooms and cook 5-7 minutes until beginning to brown. Add onions and cook until softened. Add garlic and cook 1 min until fragrant.
  • Add tomato paste, red miso and paprika. Cook 1 minute until fragrant. Add wine and deglaze pan, scraping up brown bits.
  • Add bay leaves, thyme and vegetable stock. Simmer 10 minutes, while chopping remaining vegetables, allowing flavors to develop.
  • Add cauliflower, kale and tomatoes. Cook until cauliflower is just tender.
  • Season to taste with butter, a splash of red wine vinegar, salt and pepper.


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