Easily make Sausage and Roasted Tomato Soup (Smoky Flavor)

One of our favorite soups is this roasted tomato soup! (Sausage and Roasted Tomato Soup)This soup is rich and savory thanks to the simple process of roasting tomatoes, which also imparts a delightful smokey flavor.

As long as the sausage is thoroughly cooked before adding it, any kind can be used in this soup. Since the Kielbasa or garlic sausage is fully cooked, all that is required to add flavor is a little frying, in my opinion.

I even used turkey sausage to make a lighter dish. Use any type of tomato you have; I’ve made it with standard supermarket tomatoes, Roma tomatoes, and cherry tomatoes, and they were all delicious. (Sausage and Roasted Tomato Soup)

Fresh herbs are a simple way to improve taste, and they go great in this roasted tomato soup, which is why I usually try to keep some on hand.

If you only have dried herbs, add them while the soup is simmering to give the flavors time to meld. You’ll also want to make sure to add fresh herbs after cooking.

The ends of the parmesan cheese, or parmesan rinds, may normally be found at the deli counter; if you can’t find them there, inquire.

I spend $2.50 on roughly 5 rinds, which I keep for months in the freezer. Perfect for giving soups, sauces, and other dishes taste.

Sausage and Roasted Tomato Soup

Sausage and Roasted Tomato Soup is a tasty, simple, and substantial soup. Everyone in the family will like it!

Ingredients For Sausage and Roasted Tomato Soup

• 2 lbs fresh tomatoes
• 1 red bell pepper
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 4 cups beef broth
• 12 oz Kielbasa or smoked sausage, sliced ½-inch
• 1 parmesan rind is optional, (see note below)
• 1 tablespoon tomato paste
• ½ cup mini pasta such as ditalini, mini shells, or elbows
• 4 tablespoons parsley fresh chopped
• 2 tablespoons basil fresh chopped

garnish (optional)

• parmesan cheese fresh, grated
• parsley

Instructions

1. Set the oven’s temperature to 450 degrees Fahrenheit.
2. Cut the bell pepper, onion, and tomato into bite-sized pieces. Place on a baking sheet with a rim.
   Italian seasoning, vinegar, olive oil, and garlic are added.
3. A 15-minute roast. Once you’ve stirred, put the oven on broil for an additional 5 to 10 minutes, or until the edges of the tomatoes are just beginning to sear.
4. Sausage should be cut into slices and pan-fried until browned.
5. Add the tomato mixture, parmesan rind, and broth to the pot, then cook for 10 minutes with the lid off.
6. Just enough time must be spent simmering after adding the small pasta (*see note).
7. Remove and discard the parmesan rind. Add fresh herbs and then serve.

Notes

The ends of the parmesan cheese are known as parmesan rinds, and they are typically available at the deli counter.

I invest around $2 in five rinds and keep them in the freezer. Perfect for giving soups, sauces, and other foods taste.

The shape of the pasta will affect how long it takes to cook. Cook the pasta separately and add it to each bowl when serving if you intend to store leftovers. As the dish sits, the pasta will absorb the broth.

This soup is thick; to make it more brothy, add 6 cups of broth as opposed to 4.

Nutrition information

Serving: 1.5cups | Calories: 322 | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 735mg | Potassium: 1258mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3249IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 2mg