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Cream of kale soup with Parmesan crisps

Cream of kale soup with Parmesan crisp for vegetarian Thanksgiving menu from

There’s no denying it, kale has become a staple in most homes. Loaded with Vitamins A and C, plenty of potassium and a nice dose of fiber, kale has found it’s way to our tables and we think it’s here to stay. While this soup is loaded with those amazing health benefits, if we’re honest, that’s not why we love it. Wine, cream, and leeks is really what makes this kale soup irresistible…the kale just gives us a great excuse to have a second serving. So if you feel your Thanksgiving table needs a leafy green veggie this year, turn it into a soup with this Cream of Kale Soup with Parmesan Crisps recipe.

Cream of Kale Soup

Yield 10


  • 2 tablespoons olive oil
  • 2 bunches of lacinato (dinosaur) kale, coarsely chopped
  • 1 large leek, cleaned and sliced
  • 1 cup dry white wine
  • 4 cups vegetable stock
  • 3/4 cup heavy cream
  • Salt and freshly ground pepper
  • Parmesan crisps


  1. Heat a large, heavy pot over medium heat. When hot, add the oil, then the leeks and season with salt and pepper.
  2. Continue to cook, stirring occasionally, for ten minutes, or until the leeks are soft.
  3. Add the chopped kale and stir.
  4. Cover and cook for 10 minutes.
  5. Remove the cover, stir in the wine and stock and bring back to a simmer.
  6. Lower the heat a bit and keep at a gentle simmer for about 30 additional minutes, stirring occasionally, until the kale is extremely tender.
  7. Remove from the heat and add the cream, stirring to combine.
  8. Working in small batches, puree the soup in a blender or food processor.
  9. Return the soup to a clean pot and simmer over low heat to warm through.
  10. Season to taste with salt and pepper.
  11. Serve in small soup cups with the Parmesan crisps.

Homemade Parmesan Crisps


  • 8 ounces shredded Parmesan cheese


  1. Line a baking sheet with parchment paper and mist lightly with cooking spray.
  2. Place large tablespoons of Parmesan cheese on the baking sheet, leaving at least an inch between the piles of cheese.
  3. Use your fingers to gently pat down each pile, flattening just a bit to help them cook evenly.
  4. Bake for 4-5 minutes until crisp and golden. Be sure to keep an eye on them in the final minutes so they don’t burn.
  5. Remove the baking sheet from the oven and allow the crisps to cool for a few minutes before transferring them to a plate.


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