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roasted vegetable soup with andouille sausage

(1 rating)
Recipe by
Lynn Socko
San Angelo, TX

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 rating)
yield serving(s)
prep time 2 Hr
cook time 20 Min

Ingredients For roasted vegetable soup with andouille sausage

  • 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.

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