Roasted tomato and sausage soup in a bowl

This Roasted Tomato Soup is one of our favorite soups!  Roasting tomatoes is easy to do and adds a delicious smoky flavor making this soup rich and flavorful!

You can use any type of sausage in this soup as it’s cooked through before adding.  I find using a Kielbasa or garlic sausage is great because it’s already cooked and just needs a little frying for some flavor.  I’ve even used turkey sausage for a lightened up dish!  Use whatever variety of tomato you have, I’ve made it with regular tomatoes from the grocery store or even Roma  or cherry tomatoes… all were great.

Roasted tomato and sausage soup in a bowl with a spoon

I usually try to keep fresh herbs on hand, they are an easy way to add a flavor boost, including in this roasted tomato soup!  You’ll also want to be sure to add in the fresh herbs at the end of cooking however if you only have dried herbs, add them in while the soup is simmering to allow time for the flavors to blend.

Parmesan rinds are the ends of the parmesan cheese and can usually be bought at the deli counter, if you don’t see them, just ask.  I buy about 5 rinds for $2.50 and store them in the freezer for months.  Perfect to add flavor to soups, sauces and more.

Items You’ll Need For Roasted Tomato Soup

* Fresh Tomatoes * Large Saucepan * Immersion Blender *

Roasted tomato and sausage soup in a bowl with a spoon
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Kielbasa Soup

Sausage and Roasted Tomato Soup is a delicious hearty soup and is easy to make. The whole family will love it!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients  

  • 2 lbs fresh tomatoes
  • 1 red bell pepper
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 4 cups beef broth
  • 12 oz Kielbasa or smoked sausage, sliced ½-inch
  • 1 parmesan rind optional, (see note below)
  • 1 tablespoon tomato paste
  • ½ cup mini pasta such as ditalini, mini shells, or elbows
  • 4 tablespoons parsley fresh chopped
  • 2 tablespoons basil fresh chopped

Garnish (optional)

  • parmesan cheese fresh, grated
  • parsley

Instructions 

  • Preheat the oven to 450°F.
  • Chop tomatoes, bell pepper & onion into bite sized pieces. Place on a rimmed baking sheet.
  • Add garlic, olive oil, vinegar, and Italian seasoning.
  • Roast 15 minutes. Stir and turn the oven on to broil for an additional 5-10 minutes or until tomatoes are lightly charred on some of the edges.
  • Meanwhile, slice and pan fry sausage until browned.
  • Add the tomato mixture to the pot along with the broth and simmer uncovered for 10 minutes.
  • Add the mini pasta and simmer just until the pasta is cooked (*see note).
  • Remove parmesan rind and discard. Stir in fresh herbs and serve.

Notes

Parmesan rinds are the ends of the parmesan cheese and can usually be bought at the deli counter. I buy about 5 rinds for $2 or so and store them in the freezer. Perfect to add flavor to soups, sauces, and more.
*Cooking time for the pasta will vary based on the shape. If you plan to keep leftovers, cook the pasta separately and add it to each bowl when serving. The pasta will soak up broth as the recipe sits.
This is a thick soup, for a more 'brothy' soup, use 6 cups of broth instead of 4.
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Nutrition Information

Serving: 1.5cups | Calories: 322 | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 735mg | Potassium: 1258mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3249IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Soup
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Made this soup twice as we loved it. Followed the recipe to a T and it worked out great. We had half as leftover the following day and decided to add 1 cup of cooked rice. It was delicious!! Second go we cooked 1 cup of rice separately and added it for last 10 minutes of simmering. This is a definite go to for our fresh tomato crop.5 stars