Not your average tomato soup! This recipe is proof that soup can be a full meal!
Roasted Tomato and Basil Soup with Crispy Sausage
Not your average tomato soup! This recipe is proof that soup can be a full meal!
Equipment
- 1 large Dutch oven
- 1 wooden spoon
- 1 immersion blender or blender
- 1 soup ladle
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add crushed tomatoes, sugar, and basil to the pot. Lower the heat and simmer for 10 minutes.
- Add chicken stock and roasted tomatoes (and their juices) back to the pot. Simmer for 30 min, stirring occasionally.
- 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.
- Stir in the cream and voila!
- 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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