A bowl of roasted tomato and basil soup with a generous helping of crispy sweet Italian sausage, a handful of roasted baby heirloom tomatoes, fresh basil, and a drizzle of extra-virgin olive oil.
Soups

Roasted Tomato and Basil Soup with Crispy Sausage

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Not your average tomato soup! This recipe is proof that soup can be a full meal!

A large plate of assorted multi-colored tomatoes.
Assorted tomatoes from the Farmers Market.
A Dutch oven full of assorted multi-colored tomatoes and garlic ready to roast.
Tomatoes and garlic drizzled with extra-virgin olive oil and sprinkled with Kosher salt and freshly ground black pepper.
An aerial shot of a bowl of roasted tomato and basil soup with sweet Italian sausage.
Reserve a couple of the roasted tomatoes for garnish.
A close-up of a bowl of roasted tomato and basil soup with sweet iItalian sausage.
Finish your bowl with a drizzle of good quality extra-virgin olive oil and freshly ground black pepper.
A bowl of roasted tomato and basil soup with a generous helping of crispy sweet Italian sausage, a handful of roasted baby heirloom tomatoes, fresh basil, and a drizzle of extra-virgin olive oil.
Sacha Hirschfeld

Roasted Tomato and Basil Soup with Crispy Sausage

Not your average tomato soup! This recipe is proof that soup can be a full meal!
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Prep Time 15 minutes
Cook Time 1 hour
Roasting Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Servings: 4
Course: Soups
Cuisine: American, Italian
Calories: 762
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ lb small variety tomatoes like baby heirloom, campari, and cherry
  • 1 head of garlic sliced in half horizontally
  • 1 tsp kosher salt plus more for roasting
  • ½ tsp freshly ground pepper plus more for roasting
  • 4 tbsp extra-virgin olive oil divided
  • ¾ lb sweet italian sausage, casing removed may sub mild or spicy Italian
  • 1 cup shallots peeled, halved, and sliced
  • 28 oz crushed tomatoes
  • 1.5 tbsp sugar
  • 1 cup fresh basil roughly chopped; packed
  • 1 tbsp fresh thyme chopped
  • 1 tsp dried oregano
  • 2 cups stock chicken, veggie, mushroom, beef
  • ¾ cup heavy cream

Equipment

  • 1 large Dutch oven
  • 1 wooden spoon
  • 1 immersion blender or blender
  • 1 soup ladle

Method
 

  1. Preheat the oven to 375° F. Spread tomatoes in the base of a large Dutch-oven; I kept small tomatoes whole and halved the campari's. Add the halved head of garlic, drizzle with 2 tbsp extra-virgin olive oil and sprinkle with salt & black pepper; roast for 1 hr and 10 min.
  2. Remove tomatoes from the oven and transfer to a bowl (along with the cooking juices); set aside. I reserved a few small roasted tomatoes for garnish but that's totally optional.
  3. In the same Dutch oven heat 2 tbsp of EVOO over med-high heat. Add sausage (casings removed) and break into small pieces using a wooden spoon. Cook until nicely browned, about 7 min. Remove using a slotted spoon and set aside.
  4. Add the shallots and sauté for about 4 mins. Squeeze the cloves of roasted garlic from the head and give them a rough chop. Stir in the roasted garlic, thyme, salt, and pepper. Sauté until aromatic, about 1 minute.
  5. Add crushed tomatoes, sugar, and basil to the pot. Lower the heat and simmer for 10 minutes.
  6. Add chicken stock and roasted tomatoes (and their juices) back to the pot. Simmer for 30 min, stirring occasionally.
  7. Use an immersion blender to purée the soup. Pro tip: don't wear a nice white blouse like I did!! If you don't have an immersion blender, you can use a regular blender. Heads up, you'll probably have to blend in 2 batches.
  8. Stir in the cream and voila!
  9. Ladle into warm bowls and top with the crispy sweet Italian sausage. Add a couple sprigs of basil and a few small roasted tomatoes.

Notes

If you like to make soups, invest in an immersion blender. They’re inexpensive and so handy to have around!

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  1. Pingback: Roasted Tomato and Radish Salad with Burrata - Spicy Gelato Kitchen

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