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!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 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)
Ingredients
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Rate this recipe!
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- 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.
Want more soup recipes? No problem! Here are a few of my favorites:
Cajun Shrimp Soup
Cream of Chicken Soup with Wild Rice
Donna says
Can your tomato soup be made without wine as I am allergic to alcohol?
Andi Gleeson says
Hi, Donna! I’m sorry. I was sure I replied to this! I’m sorry you are allergic to alcohol!! You can just leave the wine out or add extra broth in its place. Thank you!
Daryl says
The bowls and dishes you use are awesome. Can you share where I can purchase (especially the bowls)?
Andi Gleeson says
Oh, thank you, Daryl! I am an avid Target shopper, so most of my dishes came from there. A few things came from Pier One or here and there. I just always keep my eye out for cute things, and I have a lot of one-off dishes because I don’t have space to store sets of everything!
Maria says
Now that’s what I call comfort food. Give me a bowl of that and a sleeve of crackers any day!
Andi Gleeson says
I can eat crackers by the sleeve too! Thanks, Maria :)
Kristyn says
This looks like such a delicious addition to a fall menu! Can’t wait to give this a try!
Andi Gleeson says
Thanks so much :)
Becky | The COokie Rookie says
I feel like you made this just for me!!! Looks SO delicious and comforting. YUM!
Andi Gleeson says
I did, Becky! :) Thank you!
Deb @ Cooking on the Front Burner says
I love making soup this time of year. With the added meat, I know my husband would love this. He has to have meat at every meal :)
Andi Gleeson says
We’re not so good at going vegetarian around here either, Deb ;)
Kimberly @ The Daring Gourmet says
This looks so good!! I love tomato soups and seriously love the addition of the andouille sausage!
Andi Gleeson says
Thanks so much, Kimberly! You can never go wrong with sausage :)
Shelley @ Two Healthy Kitchens says
Hehehe … if étouffée and tomato soup had a baby! So cute! But yes, I can definitely see that this beautiful tomato soup would be THAT baby! I’m just in love with this recipe – I adore creamy tomato soups, and the idea of adding the chicken sausage and chicken to make it even more hearty and flavorful … well that’s just genius! Definitely pinning this great idea to share!
Andi Gleeson says
You are too sweet, Shelley. Thank you so much!!
Sharon cw says
This soup sounds amazing! I do have a question about the chicken breasts. Are they added raw and cooked with the vegetables, or is the chicken cooked beforehand? Thank you!
Andi Gleeson says
Hi, Sharon! Thanks for your question. Add the chicken raw, and cook it with the vegetables. It will have plenty of time to cook through as the soup simmers even if it’s not quite done when you add the tomatoes.