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Tomato Basil Soup with Italian Sausage

post #1 of 5
Thread Starter 

There's a restaurant near my house that serves a tomato basil soup with Italian sausage that is wonderful.  Unfortunately, they will not disclose much about the ingredients . . . although, we do know it has a milk/cream base.  My brother and I have spent time over the past six months trying to come up with a version that is similar.  Next we want to develop a version without the dairy.

 

Creamy Tomato Basil Soup with Italian Sausage

 

2 Tbsp extra virgin olive oil

3 cloves garlic, minced

1 lb mild Italian sausage

1 28 oz can crushed tomatoes (Italian seasoned, preferably)

1 Tbsp tomato paste

1 tsp Worchestershire sauce

1 tsp dried basil

1 tsp dried oregano

1 ½ c low fat milk

½ c heavy cream

15-20 fresh basil leaves, chopped

salt and pepper to taste

Parmesan cheese, grated

 

Heat the oil in a medium soup pot over medium heat.  Add the garlic and saute for 30-60 seconds or until fragrant.  Add the sausage and cook until browned and cook thoroughly.

 

Stir in crushed tomatoes, tomato paste, Wochestershire sauce, dried basil, and dried oregano.  Cook for 5-10 minutes to reduce slightly.

 

Stir in milk and cream.  Reduce heat to low and simmer for 30 minutes.  Add salt and pepper to taste.  Add the chopped fresh basil during the final 5 minutes.  Top with grated Parmesan cheese and a little chopped fresh basil.

post #2 of 5

Loomchick,

 

That looks great.  A friend of mine makes a tomato soup that includes roasted red peppers that is quite excellent.  If you haven't quite copied the restaurant version maybe that the secret ingredient.  

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #3 of 5

Yummmmmmmyyy, soup...............:peace:
YES! Soup is my favorite. I am a big fan of soup. I will definitely try this. Thanks for sharing this recipe Loomchick.

post #4 of 5

@Loomchick have you tried adding the dairy after you brown the meet? This adds sweetness and also helps lift up the fond. You can then reduce it a bit so it has more richness. I actually learned this technique from Cook's Illustrated  The Best Recipe they use this technique in their Bolognese sauce.

 

Thanks for sharing your recipe.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
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All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #5 of 5
Thread Starter 


Thank you, Nicko.  I want to make sure I understand your suggestion . . . after I finish browning the meat, I would add the cream and milk to the pan . . . and this would be done prior to adding the crushed tomatoes and other ingredients.  Is this correct?

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