Place all of the vegetables except kale and roasted red bell pepper on a large baking sheet. Season with salt, pepper, and a drizzle of extra virgin olive oil. Toss so all items are evenly coated). Roast in a 425 degree oven for about 40-60 minutes until all vegetables are softened and beginning to brown/caramelize.
At the same time, roast the garlic in the oven on a different rack for about 25 minutes. Place the full head with the top sliced off on a sheet of aluminum foil, add a drizzle of extra virgin olive oil and wrap tightly before placing in the oven.
Place all roasted vegetables, including bell pepper, into a large soup pot over medium heat on stove. Squeeze some of the fresh roasted garlic to the mixture. Tie the rosemary & thyme with twine (for easy removal) and add to the pot. Add Chicken stock and bring to a boil, seasoning to taste along the way. Reduce heat to low and simmer for about 10-15 minutes.
In the meantime, deep fry or pan fry the kale in canola or peanut oil until crispy. Drain, cool, and set aside.
Remove tied herbs from the soup pot and puree using immersion blender to the consistency of your liking. I like mine velvety smooth. Taste for seasoning - adjust as appropriate with salt and pepper. If the soup is too thick, add extra stock.
Return the soup back to the low heat for another 10-15 minutes. If you want to add a little cream or half&half here, it is safe to do so.
Serve in a bowl with a drizzle of a thick, reduced balsamic vinegar reduction.
And some crispy fried kale. You can also garnish with croutons, pepitas or pumpkin seeds, chopped pistachios, or a dallop of thick greek yogurt.