Fall in love with fall with this super simple easy to make tomato soup.
| 3 | Schneiders® Original Grill’ems sausage cut into ½ inch slices |
| 2 lbs | cherry tomatoes |
| 1 | small onion, diced |
| 3 | cloves garlic |
| 1 | sprig rosemary |
| 1/2 cup | (125 mL) olive oil + 2 tbsp |
| 1 1/2 cup | cup (350 mL) chicken stock |
| Salt | |
| Pepper | |
| Parmesan cheese |
PREHEAT oven to 400 degrees.
IN a large bowl toss tomatoes and garlic with olive oil.
SEASON with salt and pepper.
SPREAD on to a parchment lined baking sheet and add rosemary.
ROAST tomatoes for 20 to 30 minutes or until tomatoes are just starting to burst and caramelize.
MEANWHILE, heat 2 tbsp of olive oil in a skillet.
COOK sausages and onions 5 to 6 minutes or until soft and translucent.
RESERVE about ½ cup of roasted tomatoes. Set aside.
REMOVE sausage from skillet.
PLACE onions and roasted tomatoes into the base of a food processor.
PULSE until for about 30 seconds.
SLOWLY pour in chicken stock.
USE more or less chicken stock until you reach desired consistency.
POUR soup into a large pot and add reserved tomato and sausage to pot and bring to a simmer for about 5 minutes.
GARNISH with parmesan cheese.
Try adding a little cream to the soup to give it extra body.
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