This easy Roasted Tomato Soup is one of our favorites! With sausage, red pepper, fresh basil and parmesan, this hearty soup has tons of flavor!
Review Recipe

Sausage & Roasted Tomato Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Holly Nilsson
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  • 3.5 lbs fresh tomatoes
  • 1 red bell pepper
  • 1 onion , chopped
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 4 cups beef broth
  • 12 oz sausage (such as Kielbasa) sliced
  • 1 parmesan rind (see note below)
  • 3 tablespoons tomato paste
  • 1/2 tablespoon brown sugar
  • 4 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped basil
Garnish (optional)
  • Fresh parmesan cheese
  • Parsley

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  1. Preheat oven to 425 degrees.
  2. Coarsely chop tomatoes, bell pepper & onion. Toss with garlic, olive oil, vinegar and Italian seasoning. Spread in a single layer on a foil lined pan.
  3. Roast 15 minutes. Stir and place on broil for an additional 10 minutes or until tomatoes are lightly charred on some of the edges.
  4. Meanwhile, slice and pan fry sausage until cooked through.
  5. Reserve 1 cup of the roasted vegetable mixture. Add the remaining tomatoes to the beef broth and blend until mostly smooth. (You don't want it totally liquified, you do want to leave a little bit of texture in the soup).
  6. Add all remaining ingredients to the pot including the reserved vegetables. Simmer 10-15 minutes or until thickened.
  7. Remove parmesan rind and discard. Stir in fresh herbs and serve.

Recipe 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 $2.50 and store them in the freezer. Perfect to add flavor to soups, sauces and more.
Nutrition Information

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