🍅 Creamy Sausage Tomato Soup
Mediterranean Style
🌿 Description
This Creamy Sausage Tomato Soup combines juicy herbed sausage, slow-simmered tomatoes, garlic, and Mediterranean spices, finished with a velvety creamy touch. It’s bold yet balanced, comforting without being heavy, and perfect for cool evenings or a hearty lunch with crusty bread.
🛒 Ingredients (Serves 4–6)
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300 g (10 oz) Mediterranean-style sausage
(chicken, turkey, or beef) -
2 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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4 cloves garlic, minced
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1 tsp paprika
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½ tsp dried oregano
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½ tsp dried basil
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¼ tsp chili flakes (optional)
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1 can (400 g / 14 oz) crushed tomatoes
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2 tbsp tomato paste
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3 cups chicken or vegetable broth
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½ cup cream or Greek yogurt
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Salt & black pepper, to taste
Optional Add-Ins
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Handful of spinach or kale
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Fresh basil or parsley
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Grated Parmesan or Pecorino
👩🍳 Instructions
1️⃣ Brown the Sausage
Heat olive oil in a large pot over medium heat. Add sausage, break it up, and cook until nicely browned. Remove and set aside.
2️⃣ Build the Flavor
In the same pot, sauté onion until soft (4–5 minutes). Add garlic, paprika, oregano, basil, and chili flakes. Cook 30 seconds until fragrant.
3️⃣ Add Tomatoes
Stir in tomato paste, then crushed tomatoes. Simmer 5 minutes to deepen flavor.
4️⃣ Simmer the Soup
Return sausage to the pot. Add broth, salt, and pepper. Simmer gently 15–20 minutes.
5️⃣ Make It Creamy
Lower heat and stir in cream or Greek yogurt. Add greens if using and cook 2–3 minutes more.
🍽️ Serving Suggestions
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Serve with Mediterranean flatbread or crusty sourdough
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Finish with olive oil drizzle and fresh herbs
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Pair with a simple cucumber or green salad
❓ Q & A
Q: Can I make this soup dairy-free?
A: Yes—use coconut milk or cashew cream instead of dairy.
Q: Is this soup spicy?
A: Mild by default. Increase chili flakes for heat.
Q: Can I blend it?
A: You can partially blend for a thicker texture, leaving sausage pieces intact.
Q: How long does it keep?
A: Refrigerate up to 4 days; flavors improve over time.
Q: Can I freeze it?
A: Yes—freeze without cream. Add cream when reheating.
