Creamy Roasted Red Pepper and Tomato Soup With Sausage
I think the reason I like this soup so much is simply because it reminds me of food my Mom used to make. A quick week night dinner (given you use smoked sausage), this was a delicious way to enjoy a cool night. It would be delicious paired with a grilled cheese sandwich, or served without the sausage as a starter for a lovely meal.
- 1 red pepper, deseeded, deveined, and sliced
- 4 – 6 tomatoes, blanched, peeled, chopped and deseeded
- 2 Tbsp butter
- 1 red onion, chopped
- 1 shallot, chopped
- 5 cloves garlic, chopped
- olive oil
- 8 oz. of tomato sauce
- 1 good handful parsley leaves
- chicken stock
- 1/3 cup heavy cream
- sea salt
- freshly ground pepper
- 4 links smoked sausage, sliced (I used Chicken Chili Sausage)
Preheat your oven to 375 degrees.
On a baking sheet, toss your slices of red pepper with olive oil, salt and pepper. Roast for approximately 25-30 minutes until tender and just starting to colour. Remove from the oven and reserve.
Over medium heat, melt the butter in a large heavy pot. Add the onion and shallot and cook until translucent, about 5 minutes. Add the garlic and continue stirring for another couple of minutes. Season with salt and pepper.
Add the tomatoes and peppers, tomato sauce, parsley, and enough chicken stock to cover the tomatoes completely. Simmer together for about 10-15 minutes until the tomatoes are tender.
With a stick blender or in batches in a blender, puree the soup until smooth. Add the heavy cream, stirring until well integrated. Add the sausage into the soup, and simmer for 5 minutes until warmed through. Season with salt and pepper to taste, and serve with crostinis topped with grated parmaggiano cheese.