Sausage Tomato Soup
User Reviews
5
Sausage Tomato Soup
Description
Sausage Tomato Soup begins by preparing a roux of butter and flour, which thickens the chicken broth as it is gradually incorporated. The tomato base is created by lightly pulsing canned diced tomatoes with basil and oregano in a blender to maintain some texture. This mixture is simmered to marry the flavors before adding cooked small Italian sausage meatballs, which are browned separately to render excess grease.
Once the sausage is added back in, the soup is enriched with grated Parmesan cheese and half and half to create a creamy broth with balanced herb and tomato notes. The cooking process yields a soup thick enough to coat a spoon lightly, with the meatballs adding bite and substance. The use of Wondra flour or plain flour for the roux influences smoothness.
This soup serves well as a standalone meal or starter, pairing nicely with crusty bread or a light salad. The recipe's step-by-step layering of flavors and textures makes it accessible for home cooks looking to prepare hearty tomato-based soup with protein.
Leftover soup can be refrigerated for several days or frozen for longer storage. Gentle reheating on medium-low heat preserves the creamy consistency without separation. The inclusion of notes on storage and reheating ensures practical guidance for enjoying the soup beyond the initial cooking.
Ingredients
- 1/2 cup wondra flour or regular flour, I just think the wondra flour mixes in better, brand name
- 1/2 cup butter
- 4 cups chicken broth 1 large carton
- 28 ounces diced tomatoes (2 cans)
- 1 Tablespoon basil (use 2 x for chopped fresh basil)
- 1 teaspoon oregano (use 2 x for chopped fresh oregano)
- 1 cup Parmesan Cheese grated
- 2 cups half and half
- 1 pound Italian sausage
Instructions
- Combine the butter and flour in a large saucepan over medium heat. Gradually add the chicken broth letting the mixture thicken as you add more.
- In a blender add the two cans of tomatoes (don't drain) and the basil and oregano. Pulse it just a few times (you don't want the tomatoes totally blended).
- Add the tomato mixture to the saucepan. Now let it all simmer over medium heat for about 15 min.
- Meanwhile, shape the Italian sausage into small meatballs and thoroughly cook them in a frying pan, then move the sausage to a plate lined with paper towels and pat off excess grease.
- Turn the heat on the soup to low. Whisk in the parmesan cheese and half and half, then add the sausage and let it cook on low for about 5 more min, stirring occasionally.
Notes
- Store cooled soup in airtight containers in the refrigerator for up to 3-4 days.
- Reheat gently on medium-low heat or in the microwave in one-minute intervals to avoid soup separation.
- Freeze in suitable containers for up to 3 months, thawing overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 807mg | 34% |
| Potassium | 554mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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