Tomato Basil Sausage Soup
With summer comes fresh tomatoes growing in abundance! And when you live in a climate like mine - it could go from scorching heat, to constant rain, to 70 degree days, to nights as low as 49 F in July! What a ride. You never know if you'll have an ice cream week or a soup week. Seriously...that is the Midwest! This Tomato Basil Sausage Soup was such a brilliant way to use up some of those fresh tomatoes from the garden. It really doesn't get fresher than this! The big juicy chunks of Italian sausage, with that fresh basil also plucked from the garden. Have this with some crispy bread or some buttery crackers! I mean it was SO wholesome.
Equipment
Ingredients
For the tomatoes:
- 5 Large Vine Tomatoes quartered
- 1 tbsp Olive Oil
- ¼ tsp Salt
- Pinch of Black Pepper
For the tomato basil sausage soup:
- 1 lb. Ground Italian Sausage
- 1 tbsp Olive Oil
- 1 Red Onion diced
- 4 Garlic Cloves minced
- 1 tbsp Tomato Paste
- 5 Basil Leaves
- 2 cups Chicken Broth
- ¾ tsp Salt
- ½ tsp Italian Seasoning
- ¼ tsp Black Pepper
- ¼ tsp Red Pepper Flakes
- ¼ cup Heavy Cream
For serving:
- Parmesan Cheese freshly shredded
- Freshly Cracked Black Pepper
- Grilled Cheese Sandwiches
Instructions
To prep the tomatoes:
- To get started on this recipe, first thoroughly wash the tomatoes.
- Next, line a large baking sheet with foil for easy cleanup, then cut the tomatoes into quarters and arrange them on the baking sheet cut side up.
- Drizzle them with the olive oil for the tomatoes, then sprinkle with salt and pepper.
- Broil on high for 15-20 minutes until slightly charred and just starting to blister.
To make the tomato basil sausauge soup:
- In a large stockpot, brown the Italian sausage over medium heat, breaking it up into large crumbles as it cooks.
- Once no longer pink, 5-7 minutes, move to a plate covered with foil until ready to use, reserving any remaining grease from the sausage in the stockpot.
- Add the rest of the olive oil to the pot with the sausage grease and sauté the onions for 2-3 minutes, stirring occasionally, until translucent.
- Stir in the garlic, then once fragrant, stir in the tomato paste.
- Cook that down for about a minute or so, stirring constantly so the garlic and the tomato paste don't burn.
- Add the broth, blistered tomatoes and their juices, then bring to a simmer.
- Reduce the heat to medium low, then simmer for 10 minutes, stirring occasionally.
- Remove from heat, then carefully transfer the mixture to a large blender along with the fresh basil.
- Cover the blender with a damp hand towel and pulse until smooth.
- Add the tomato soup back into the stockpot along with the rest of the spices, and the Italian sausage.
- Bring the soup to a simmer over medium heat and simmer for about 5 minutes to warm everything through.
- Remove from heat, then stir in the heavy cream.
Adding the lid to a blender filled with hot liquid is extremely dangerous! The steam can cause pressure to build in the blender which basically turns it into a bomb!
To serve:
- Garnish the tomato basil sausage soup with freshly shredded parmesan cheese, freshly cracked black pepper, and serve with grilled cheese sandwiches, if desired. Enjoy!
Nutrition
Serving: 1.5 cupsCalories: 330kcalCarbohydrates: 12gProtein: 15gFat: 2.5gSaturated Fat: 9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 775mgPotassium: 540mgFiber: 2.5gSugar: 6gVitamin A: 750IUVitamin C: 23mgCalcium: 58mgIron: 1.7mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
