Sally’s Broccoli Kale Soup | The Nightmare Before Christmas
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Fans of The Nightmare Before Christmas will instantly recognize Sally’s role as the kind-hearted, clever ragdoll who saves Halloween Town in more ways than one. From sewing herself back together to crafting her famous soup made with deadly nightshade, frog’s breath, and worm’s wort, Sally knows how to combine the perfect ingredients for a magical moment. Inspired by her iconic scene, my inspired recipe for Sally’s Broccoli Kale Soup is a comforting, wholesome dish that’s perfect for fall or anytime you need a warm, nourishing meal. Packed with vibrant green broccoli, earthy kale, and rich vegetable broth, it’s a healthy, delicious take on a Halloween favorite.
Why You’ll Love Sally’s Broccoli Kale Soup:
This creamy broccoli soup channels the warmth and creativity of Sally herself. Made with fresh ingredients and simple steps, it’s the perfect balance of hearty and nutritious, while still maintaining a touch of spooky fun with a creamy ghoul design. Whether you're serving it for a cozy night in or a Nightmare Before Christmas movie marathon, this soup is a nod to Sally’s nurturing nature, with all the comforting vibes of October nights.
Gathering Ingredients:
Olive Oil & Butter. This recipe uses both olive oil and butter for a deeper flavor profile. You can omit the butter and replace it with more olive oil, if you prefer. Other neutral cooking oils like avocado oil or sunflower oil can also be used!
Onion. A yellow onion works best for this recipe, but you can also use a white onion.
Garlic.
Broccoli Florets. If you do not have fresh broccoli, frozen broccoli florets can be used in its place. Simply watch your roasting time to ensure the broccoli has been cooked long enough.
Kale. Like the broccoli, frozen kale can be used for the soup.
Fresh Herbs. This recipe uses fresh oregano and thyme. If these are not available to you, replace them with dried herbs at a 1:2 ratio.
Seasonings. This recipe uses salt, pepper, and red pepper flakes for a little kick. Feel free to omit the red pepper flakes if you want to avoid any heat.
Flour.
Broth. Chicken broth or vegetable broth can be used.
Cream.
How to Make Sally’s Broccoli Kale Soup:
Step One: On a large baking sheet, evenly spread the onion, garlic, and broccoli. Toss the vegetables with the olive oil, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the pepper. Roast the vegetables in the preheated oven for about 30 to 35 minutes or until the broccoli has slightly softened and become lightly charred.
Step Two: In a large soup pot, melt the butter over medium-high heat. Add the roasted vegetables along with the kale and cook down the kale until it has turned a vibrant green and wilted, about 1 to 2 minutes. Season the vegetables with the remaining 1 teaspoon of salt, remaining 1/2 teaspoon of pepper, oregano, thyme, and red pepper flakes. Then, add the flour and toss to coat everything. Cook the flour onto the vegetables for about 2 minutes.
Step Three: Begin to slowly add the broth, about 1 cup (240 ml) at a time, stirring constantly. The soup should begin to thicken up fairly quickly, and you may need to lower the heat slightly. Stir in the bay leaves. Continue to stir until the soup is slightly thickened and has come to a boil. Lower the heat to a simmer and cover the pot, letting the soup cook for about 10 to 15 minutes or until the broccoli is fork tender. Then, uncover the soup.
Step Four: Working in batches, transfer about 1/2 of the soup to a blender or food processor and blend the soup until it's not quite smooth and still a bit chunky. Add the blended soup back into the soup pot and stir everything to mix it well. Alternately, you can blend the entire soup if you prefer it to be smooth.
Step Five: Save the cream until you serve the soup. Because the cream is not as dense as the soup, it will rise to the top. You can create a ghoulish face, just like in the movie, with your cream design!
Cooking Tips for The Best Broccoli Kale Soup:
Blend for Extra Creaminess: After simmering your vegetables, use a food processor, blender, or immersion blender to puree the soup for a smooth, creamy texture. If you prefer a chunkier soup, blend half and leave the other half as is.
Dairy-Free Options: If you're avoiding dairy, use coconut milk or another plant-based cream. It adds a hint of sweetness that pairs well with the broccoli and kale, while keeping the soup rich and satisfying.
Add a Halloween Twist: Channel your inner Sally by adding “secret ingredients”—just like she does in the movie! Consider garnishing with roasted pumpkin seeds for a spooky, Halloween-inspired touch. You could even swirl in a bit of beet juice for a red "potion" effect to play up the creepy fun.
Serving Suggestions for Spooktacular Evening:
For a Halloween-themed dinner, serve Sally’s Broccoli Soup in black bowls or little cauldrons to create a magical, eerie presentation. Pair it with crusty garlic bread or buttered rolls for a full meal that’s both delicious and themed. For extra fun, create a mini potion station with garnishes like pumpkin seeds, shredded cheese, and croutons, letting guests “brew” their own perfect bowl of soup.
Final Thoughts:
Sally’s Broccoli Soup is more than just a dish—it’s a heartwarming tribute to one of the most beloved characters from The Nightmare Before Christmas. With its wholesome ingredients and rich flavors, it’s perfect for cozy autumn nights, Halloween parties, or any time you want to add a touch of spooky magic to your table. Whether you're a fan of Sally’s quick wit or simply in the mood for a comforting, seasonal soup, this recipe is sure to become a favorite. So, grab your cauldron, brew up a batch, and enjoy the magical, nourishing goodness!
Sally's Broccoli Kale Soup
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, peeled
- 2 cups (180 g) fresh broccoli florets
- 2 tsp (14 g) kosher salt, divided
- 1 tsp ground black pepper, divided
- 2 tbsp (29 g) salted butter
- 2 cups (134 g) fresh kale leaves, torn apart
- 1 tbsp (6 g) fresh oregano, minced
- 1 tbsp (4 g) fresh thyme leaves
- Pinch of red pepper flakes
- 4 tbsp (32 g) all-purpose flour
- 4 to 6 cups (960 to 1,440 ml) chicken or vegetable broth
- 2 bay leaves
- 3/4 cup (180 ml) heavy cream or half/half
- 2 cups (134 g) fresh kale leaves, torn apart
- 2 tbsp (30 ml) olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 400° F (204° C).
- On a large baking sheet, evenly spread the onion, garlic, and broccoli. Toss the vegetables with the olive oil, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the pepper. Roast the vegetables in the preheated oven for about 30 to 35 minutes or until the broccoli has slightly softened and become lightly charred.
- In a large soup pot, melt the butter over medium-high heat. Add the roasted vegetables along with the kale and cook down the kale until it has turned a vibrant green and wilted, about 1 to 2 minutes. Season the vegetables with the remaining 1 teaspoon of salt, remaining 1/2 teaspoon of pepper, oregano, thyme, and red pepper flakes. Then, add the flour and toss to coat everything. Cook the flour onto the vegetables for about 2 minutes.
- Begin to slowly add the broth, about 1 cup (240 ml) at a time, stirring constantly. The soup should begin to thicken up fairly quickly, and you may need to lower the heat slightly. Stir in the bay leaves. Continue to stir until the soup is slightly thickened and has come to a boil.
- Lower the heat to a simmer and cover the pot, letting the soup cook for about 10 to 15 minutes or until the broccoli is fork tender. Then, uncover the soup.
- Working in batches, transfer about 1/2 of the soup to a blender or food processor and blend the soup until it's not quite smooth and still a bit chunky. Add the blended soup back into the soup pot and stir everything to mix it well. Alternately, you can blend the entire soup if you prefer it to be smooth.
- Save the cream until you serve the soup. Because the cream is not as dense as the soup, it will rise to the top. You can create a ghoulish face, just like in the movie, with your cream design!*
- This soup can be stored in an airtight container in the refrigerator for about 4 to 5 days.
- While you finish cooking the soup, lower the oven temperature to 300° F (150° C). Set aside a large baking sheet.
- In a medium bowl, combine the kale and olive oil. Use your fingers to rub the oil into the kale leaves until they are all fully coated. Then, season them with the salt and pepper and toss to coat well.
- Spread the kale evenly on the baking sheet so that the pieces are not touching. Bake the kale for about 20 to 30 minutes or until the kale is crisp and crunchy.
- Serve the soup with the kale chips on top or off to the side. You can store any leftover kale chips in an airtight container at room temperature for about a week.
Notes
*Ghoulish Design. This part can be a little bit difficult, I'm not going to lie! If you are having trouble, you can simply stir the cream into the soup right after you finish blending it. For an easier ghoul face, try using some sour cream or mozzarella cheese that has been shaped and transferred to the tops of the soup bowls.
Nutrition Facts
Calories
206Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
