Roasted Tomato Soup with Crispy Sausage & Parmesan
An elevated, protein-packed twist on a comforting classic. This rich tomato soup is perfectly balanced with tangy balsamic glaze and finished with savory, honey-kissed sausage crumbles.
There is something inherently nourishing about a good bowl of tomato soup, but this version levels up the experience entirely. By roasting vine-ripened tomatoes until they are deeply caramelized, you get an intense, natural sweetness that forms the perfect base.
The addition of cottage cheese not only adds a creamy, velvet-like texture but also boosts the protein content, making this more than just a light starter—it's a complete meal. Topped with honey-balsamic glazed sausage crumbles and a shower of salty Parmesan, this is exactly what a chilly weeknight calls for.
The Ingredients
- ✔1kg vine tomatoes, halved
- ✔1 onion (quartered), 3 garlic cloves (peeled)
- ✔200g cottage cheese
- ✔5 pork sausages (skins removed)
- ✔3 tbsp balsamic vinegar (divided)
- ✔30g Parmesan, grated
- ✔500ml vegetable stock
- ✔Olive oil, honey, dried oregano, salt, pepper & fresh basil
The Instructions
Roast the Base: Preheat oven to 220°C (200°C fan). On a large tray, combine tomatoes, oregano, and onion. Nest the garlic cloves among them. Drizzle with 1 tbsp olive oil, 1 tbsp balsamic, sugar, salt, and pepper. Roast for 30 minutes.
Glazed Sausage Crumbles: With 10 minutes left on the timer, brown the sausage meat in a deep pan, breaking it into crumbles. Lower the heat, then stir in the honey, remaining balsamic, salt, pepper, and half the Parmesan. Stir for 2 minutes, remove from pan, and set aside.
Blend & Serve: In the same pan, add stock to deglaze, then transfer the roasted vegetables and juices into the pan. Stir in the cottage cheese and use a hand blender until smooth. Ladle into bowls and top with the sausage crumbles, remaining Parmesan, and fresh basil. Serve with crusty bread!
Vegetarian Swap
To make this vegetarian, substitute the sausages with butter beans. Air-fry or oven-bake them at 200°C until crispy, then toss with vegetarian Italian hard cheese, a drizzle of honey, and balsamic vinegar for that same irresistible texture and flavor profile.
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