Creamy Sausage Pepper Soup With Garlic Herb Croutons Recipes

SAUSAGE, PEPPERS AND ONIONS STOUP

Steps:

• Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
• Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

CREAMY SAUSAGE & PEPPER SOUP {WITH GARLIC HERB CROUTONS}

Steps:

• Heat a large soup pot over medium-high heat. Add in the sliced onion and peppers and sauté for 3-4 minutes, or until beginning to soften. Add in the garlic cloves and season the mixture well with salt and pepper. Push the vegetables to the sides of the pot, leaving a well in the middle. Break up the sausage with your hands and drop it into the well. Cook the sausage until it's just about cooked through and beginning to brown, you'll want to continue breaking the sausage up with a wooden spoon. Pour the marinara sauce and chicken broth into the pot. Give it a good stir and then allow the soup to come to a simmer. Let is simmer for 5 minutes and then turn off the heat and stir in the oregano and heavy cream. Meanwhile, preheat the oven to 350º. Toss the bread cubes with the olive oil, garlic, oregano, salt, and pepper. Lay them in a single layer on a baking sheet. Bake the croutons for about 10 minutes or until golden and crisp. Keep a close eye on the croutons as they can burn very easily! Serve the soup topped with croutons and grated cheese.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.