Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1/2 pound saucisson, sliced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened.
2. Add the thyme, oregano, smoked paprika, and cayenne pepper. Stir to combine and cook for 1-2 minutes, or until fragrant.
3. Add the crushed tomatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the sliced saucisson to the pot and cook for an additional 10 minutes, or until heated through.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and puree in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Saucisson can be substituted with any type of smoked sausage.
- Fresh herbs can be used instead of dried herbs, but use 3 times the amount.
Variations:
- Add cooked rice or pasta to the soup for a heartier meal.
- Use diced tomatoes instead of crushed tomatoes for a chunkier soup.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Use a high-quality saucisson for the best flavor.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Allow the soup to cool slightly before blending and blend in small batches.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the saucisson is fully cooked before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Saucisson is a type of French sausage that is typically made with pork and flavored with garlic and other spices.
Flavor profiles:
This soup has a rich and savory flavor with a hint of smokiness from the saucisson.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: French