This delicious and simple soup recipe is one of my favorites for a cold day! It is creamy, savory, delicious and perfect with fresh bread or a nice grilled cheese! I like to make this soup with sausage, but it can easily be vegetarian as well!!
- Can of Fire Roasted Diced Tomatoes (28 oz)
- 3 Red Peppers
- ½ Yellow Onion
- 4-5 Garlic Cloves
- 1 Tablespoon Butter
- 14 oz Smoked or Italian Sausage (optional)
- 1 Cup Broth (Chicken or Vegetable)
- 1 Tablespoon Dried Basil
- 1 teaspoon Italian Seasoning
- 1 teaspoon sugar
- ⅛ teaspoon cayenne pepper (optional)
- Salt and Pepper to taste
- ¾ Cup Half and Half
Pre-heat oven to 400. Cut peppers into halves, cut small end off of garlic cloves, cut onion in half. Place peppers, onion, and garlic on cooking sheet or baking dish. Roast for about 30 minutes or until slightly charred.
Remove from oven and cool. While vegetables are cooling, heat butter in pot on medium heat. Slice sausage and bite-sized pieces and add to pot. Brown sausage, stirring frequently. Remove sausage from pot and set aside.
Dice onion, pepper and garlic. Add to pot and saute in butter and fat from sausage. Saute on medium heat for about 5 minutes. Deglaze pot with broth. Using an immersion blender or food processor puree about ¾ of mixture. Return puree (if using food processor) to pot and reduce heat to low. Add basil, italian seasoning, cayenne pepper, and salt and pepper. Add sausage back into puree. Cook on low for about 30 minutes stirring occasionally.
Just before serving, turn off heat and add half and half to the soup puree. Season additionally if desired.
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