Roasted Vegetable Soup with Andouille Sausage

Lynn Socko

By
@lynnsocko

I used spicy Andouille sausage in this soup, so there is a nice little "after bite" to it. I delicious wholesome, tummy warming bowl of soup.


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Comments:

Serves:

make about 6-8 c.

Prep:

2 Hr

Cook:

20 Min

Ingredients

10
red potatoes, cubed
4
carrots, halved
2
ribs of celery
2 clove
garlic, skin on
1/2
sweet onion, quartered
1
red bell
1
yellow bell
6 c
vegetable stock, low sodium
8 oz
cream cheese, reduced fat
1-2 lb
andouille sausage, cooked
2 tsp
smoked paprika
1 tsp
black pepper
2 pinch
coarse sea salt

Directions Step-By-Step

1
(This is NOT my picture). Slice up Andouille sausage into size you prefer. Boil for about 10 min. Drain and set aside.
2
Remove seeds and stem from bell peppers and cut in half. Cube potatoes into large bite size pcs. Cut carrots in half longways. And quarter 1/2 of a sweet onion. Place all veggies in a large bowl, drizzle with olive oil and sprinkle with Mrs. Dash original blend.
3
Place on large baking sheet along with garlic cloves (leave garlic in skin). Bake at 300° for 2 hrs. or till potatoes are fork tender.
4
Remove garlic skin and place all veggies EXCEPT potatoes in food processor. Add about 2 c. of vegetable stock and puree.
5
Pour into large soup pot with 4 c. of vegetable stock. Add cubed potatoes, cream cheese and Andouille sausage. Add paprika and salt and pepper to taste. Heat and let simmer long enough to melt cream cheese.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Healthy