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Garlicky Tomato and Sausage Soup
I just made this for lunch and my husband (who told me he hates tomato soup) said "you can make this soup any time!". This was taken from Chatelaine October 2008 issue. Makes 6 cups.
8 regular tomatoes
1 onion, preferably sweet
2 hot Italian sausages
1 head garlic
1/4 cup olive oil
1 tsp. salt
2 tsp. Italian seasoning
1/2 tsp. smoked or regular paprika (I used smoked)
10 oz. undiluted chicken broth
Arrange oven racks in top and bottom thirds of oven. Preheat to 450F. Cut tomatoes and onion into wedges. Slice sausages into quarters. Discard loose skins from head of garlic. Then slice off top, exposing cloves but leaving root end intact. Tumble vegetables, sausage and garlic onto 2 (I used one large) large rimmed baking sheets. Drizzle with oil and sprinkle with dried seasonings. Stir. Roast in top and bottom of oven until vegetables are lightly charred, 40 to 50 minutes. Stir and rotate sheets halfway through roasting.
When roasted, place sausages on a cutting board and tomatoes and onions in a food processor. You may have to do this in 2 batches. Squeeze in garlic and discard skins. Pour a little broth onto baking sheets. Using a wooden spoon, scrape up and stir in any brown bits from baking sheet. Add to food processor. Whirl until fairly smooth. Pour into a saucepan along with remaining broth. Bring just to a boil. Slice sausages and scatter overtop of soup along with fresh thyme (optional) and some freshly ground black pepper.
Per 1 cup serving: 205 calories, 8 g protein, 14 g fat, 14 g carbs
8 regular tomatoes
1 onion, preferably sweet
2 hot Italian sausages
1 head garlic
1/4 cup olive oil
1 tsp. salt
2 tsp. Italian seasoning
1/2 tsp. smoked or regular paprika (I used smoked)
10 oz. undiluted chicken broth
Arrange oven racks in top and bottom thirds of oven. Preheat to 450F. Cut tomatoes and onion into wedges. Slice sausages into quarters. Discard loose skins from head of garlic. Then slice off top, exposing cloves but leaving root end intact. Tumble vegetables, sausage and garlic onto 2 (I used one large) large rimmed baking sheets. Drizzle with oil and sprinkle with dried seasonings. Stir. Roast in top and bottom of oven until vegetables are lightly charred, 40 to 50 minutes. Stir and rotate sheets halfway through roasting.
When roasted, place sausages on a cutting board and tomatoes and onions in a food processor. You may have to do this in 2 batches. Squeeze in garlic and discard skins. Pour a little broth onto baking sheets. Using a wooden spoon, scrape up and stir in any brown bits from baking sheet. Add to food processor. Whirl until fairly smooth. Pour into a saucepan along with remaining broth. Bring just to a boil. Slice sausages and scatter overtop of soup along with fresh thyme (optional) and some freshly ground black pepper.
Per 1 cup serving: 205 calories, 8 g protein, 14 g fat, 14 g carbs
I brought this recipe home and it was laying on the counter. My husband looked at it and went WOW that sounds GOOD! So going to make it probably this weekend. Thanks for
this healthy recipe. I can't wait.
this healthy recipe. I can't wait.
Boy this sounds wonderful! To lighten up the fat you could use Turkey Italian sausage and some cayenne to take up for the spiciness lost. Our WalMart carries it where the cold poultry section is. I think it's honeysuckle brand. I'll definitely try this!
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