If etouffee and tomato soup fell in love and had a baby, it would be this creamy tomato soup. There might be some gumbo in the family somewhere too because I think etouffee is usually made with seafood, and tomato soup is usually vegetarian. Whatever this soup’s family background is, it’s definitely warm and satisfying!
When I was out of town last week with a bunch of bloggers, some people were ordering dishes at restaurants with the intention of using them as inspiration for recipes. I’m not really that forward thinking. When I was ordering, I was thinking more along the lines of getting the least wheat and most bacon possible.
One restaurant had creamy sausage soup with a tomato base for the soup of the day. None of us ordered it, so I don’t even really know what it was like, but you could say this recipe was inspired by that soup if only by name.
Serving this tomato soup with a grilled cheese sandwich or cheese toast would be a great idea, but if you skip that, just put cheese on top like I did! If you want it to get that browned top like in the photo, just carefully place the bowl of soup topped with cheese under the broiler for a few minutes. Watch it closely because it can burn quickly. Honestly, I liked it fine just sprinkling cheese on top and letting it melt in the hot soup.
When I told my husband that the sausage I used was chicken sausage, he was like, “So really it’s chicken and chicken soup, not chicken and sausage.” He is always a wise guy! You could use whatever kind of sausage you like of course, or make double chicken soup like me. Either way, I know you’ll enjoy this hearty tomato soup for dinner!
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 4 celery stalks diced
- 3 cloves garlic minced or crushed
- 12 ounces chicken andouille sausage cut into bite-sized pieces (OK to substitute pork or Italian sausage)
- 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
- 28 ounces canned crushed tomatoes
- 15 ounces canned petite diced tomatoes
- 2 cups reduced-sodium chicken broth
- 1/2 cup red wine
- 1 teaspoon dried oregano (or salt-free Italian seasoning)
- 1/2 teaspoon kosher salt (or more to taste)
- freshly ground black pepper to taste
- 1/2 cup half and half
- 1 cup shredded mozzarella cheese (optional)
- Heat oil in a dutch oven pot over medium-high heat. Add onion, bell pepper, celery, garlic, sausage, and chicken. Saute until vegetables are tender, about 10 minutes.
- Pour in both cans of tomatoes, chicken broth, wine, oregano, salt, and pepper. Bring to a fast simmer, reduce heat to low, and cover. Simmer, stirring occasionally, for about 20 minutes.
- Stir in half and half. Taste and adjust salt and pepper to your liking. Sprinkle mozzarella over individual servings if desired.
- Prep Time: 10
- Cook Time: 30
Want more soup recipes? No problem! Here are a few of my favorites: