Creamy Tomato Soup

Ingredients

  • 1 lb ground Italian sausage

  • 1 tablespoon Italian seasoning

  • 4 tablespoons (0.25 cup) cornstarch

  • 3 oz tomato paste

  • 8 oz (1 cup) cream sauce base

    • 4 tablespoons (0.5 stick) salted butter

    • 4 cups whole milk

    • 0.5 cup low sodium chicken broth

    • 6 tablespoons flour

  • 1.5 cups low sodium chicken broth

  • 1.5 cups low sodium mushroom stock

  • 8 oz peas

  • 2 demi-baguettes

  • 1 cup shredded Italian cheese blend

  • Salted butter

Instructions

  1. Prep cream sauce base

    1. Melt butter in a pot over medium heat.

    2. Once melted, whisk in flour and cook while stirring for 2-3 minutes.

    3. Whisk in milk and chicken broth. Let thicken.

  2. Preheat oven to 450°F. Line a baking sheet with aluminum foil.

  3. Heat 2 tablespoons butter in a pot over medium-high heat. Add sausage and Italian seasoning. Cook and break meat into small pieces until browned and cooked through (4-6 minutes).

  4. In a separate bowl, mix cornstarch with 0.5 cup water until combined.

  5. Add tomato paste to the pot with sausage. Cook and stir until combined (~1 minute).

  6. Increase heat to high. Stir in cream sauce base, chicken broth, mushroom stock, and cornstarch mixture. Bring to a boil and cook until thickened (5 minutes).

  7. Remove pot from heat. Stir in peas. Season with salt and pepper to taste.

  8. Prep cheese bread

    1. While soup cooks, halve baguettes.

    2. Place cut sides up on baking sheet and spread butter on insides.

    3. Sprinkle half of Italian cheese on baguettes.

    4. Bake until cheese is melted and golden brown (4-6 minutes).

  9. Serve soup and garnish with remaining Italian seasoning. Serve with cheese bread on the side.

Notes

  • Mushroom stock can be substituted for additional chicken broth.

  • If soup is too thick, stir in an additional 0.25 cup water or chicken broth.

  • Butter for cheese bread can be melted and combined with garlic or garlic powder to make garlic butter.