Roasted Vegetable Soup with Andouille Sausage

Lynn Socko


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.


★★★★★ 1 vote

make about 6-8 c.
2 Hr
20 Min


  • 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

How to Make Roasted Vegetable Soup with Andouille Sausage


  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.

Printable Recipe Card

About Roasted Vegetable Soup with Andouille Sausage

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

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