Fresh Tomato & Sausage Soup

Summer, Winter, Spring or Fall, this one’s good for all.

Everything You Will Need:
  • 4 cups of chicken broth
  • 4 cups of fresh, ripe tomatoes (peeled, seeded and chopped)
  • 1 cup of celery (finely chopped)
  • 1 small cauliflower (chopped)
  • 1/2 cup of carrots (grated)
  • 1 1/2 cups of onion (chopped)
  • 1 bay leaf
  • 1/8 cup of fresh basil leaves (chopped)
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 8 ounces of heavy cream
  • Sour cream
  • A few fresh basil leaves (for garnish)

  • In a large pot, combine the chicken broth, one-half of the tomatoes, one-half of the celery, all of the cauliflower, the carrot, onion, bay leaf, about six of the basil leaves, the sugar, and the salt and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer, covered, for twenty minutes.
  • Remove the bay leaf and purée the soup in a blender until completely smooth
  • Return the soup to the pot.

  • In a medium-sized skillet, cook the sausage in the olive oil over medium heat for six or seven minutes stirring occasionally with a wooden spoon to crumble the sausage.
  • Drain off any liquid.
  • Add the butter and the remaining tomatoes and celery to the sausage, and continue to cook for another six or seven minutes.
  • Add the sausage mixture and the cream to the soup.
  • Stir and heat the soup briefly for serving (but do NOT boil!).
  • Serve with a spoon of sour cream and garnish with a basil leaf.

Serves 4 To 6 Any Time Of The Year.