Description
This hearty Sausage and Red Pepper Soup combines savory Italian sausage with sweet bell peppers, garlic, and a rich, creamy tomato base. A smooth roux made from butter, flour, milk, and cream adds velvety texture, while cream cheese, Velveeta, and Parmesan melt in for indulgent flavor. Perfect for a comforting meal, this soup simmers slowly on the stovetop to meld all the delicious ingredients.
Ingredients
Scale
Roux
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt and freshly ground pepper, to taste
Soup
- 1 pound ground Italian sausage or links
- 2 tablespoons extra-virgin olive oil
- 1-2 red or yellow bell peppers, seeds removed, diced
- 4 cloves garlic, minced or pressed
- 2 tablespoons tomato paste
- 1 (8 oz.) can tomato puree
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 cups low-sodium chicken broth
- 1/2 (8 oz.) package cream cheese, room temperature
- 8 oz. Velveeta, cubed
- 1 cup Parmesan cheese, grated
- Kosher salt and freshly ground pepper, to taste
Instructions
- Make the roux: Melt butter in a large saucepan over medium heat. Once melted, sprinkle in the flour while whisking continuously to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until the roux turns golden. Gradually whisk in the whole milk and heavy cream, then continue cooking for another 5-10 minutes until the mixture thickens. Remove from heat and set aside.
- Brown the sausage: In a large Dutch oven or stock pot over medium-high heat, season the Italian sausage generously with salt and pepper. Cook until the sausage is browned and no longer pink, breaking it up if ground, or slice if using links after browning. Transfer to a paper towel-lined plate and set aside.
- Sauté the vegetables: Discard all but 2 tablespoons of fat from the pot. Add olive oil if needed, then sauté the diced bell peppers over medium heat for 10-12 minutes until softened and translucent. Season with salt, pepper, Italian seasoning, and red pepper flakes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Combine ingredients: Return the browned sausage to the pot with the vegetables. Stir in tomato paste and mix well. Add tomato puree and fire-roasted diced tomatoes, stirring to combine.
- Simmer the soup: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and let simmer gently for 15-20 minutes to develop flavors.
- Add the roux and cheeses: Stir in the prepared roux and cook for another 5-10 minutes until the soup is heated through and begins to thicken. Add cream cheese, cubed Velveeta, and grated Parmesan, stirring continuously until all cheeses are fully melted and incorporated.
- Final seasoning and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Transfer the soup to serving bowls and enjoy hot.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- You can substitute Velveeta with additional cream cheese or shredded mozzarella for a different texture.
- For a thicker soup, cook the roux slightly longer before adding the milk and cream.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding fresh herbs like basil or parsley as a garnish can enhance flavor and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 90mg
