High Protein Roasted Vegetable Bisque w/Hot Italian Chicken Sausage
This soup is hands down one of the best recipes I’ve ever created. I wanted to throw together as many healthy vegetables as I could and make it high protein. I paired it with a warm piece of fresh, homemade sourdough and now it’s all I can think about. I want to know if you make this, and how you like it!
Ingredients:
1 tbsp extra virgin olive oil
2 links of Hot Italian chicken sausage (removed from casing)
2 large beefsteak (or just really huge) tomatoes - (3" dia) - I chopped mine into 1/4’s
1 poblano pepper - cut in half
1 yellow bell pepper - cut into 6 pieces
12 ounces frozen cubed sweet potato
1 bulb of garlic - cut in half (so you’re cutting all of the cloves in 1/2)
1 bag (12oz) of frozen Mirepoix (carrots, celery, onion)
1 tbsp white pepper (ground - can use black pepper)
1 tbsp dried oregano
1 tbsp smoked paprika
2 tbsp tomato paste
2 cups bone broth (I use Kirkland)
1 beef bone broth packet (Lonolife or brand of choice - adds more protein)
2 cups chicken broth (see note in directions about broths)
2-3 sprigs of fresh thyme
1 parmesan rind
1 bay leaf
5 leaves of fresh basil
Salt - to taste and salt throughout the different steps of the recipe
Directions: (I promise it’s not that complicated - it just looks long)
1. Roast the Vegetables
Preheat your oven to 400°F (200°C).
Arrange the tomatoes, bell pepper, poblano pepper, sweet potatoes, and halved garlic bulb on a cookie sheet.
Drizzle or spray lightly with olive oil and season with salt and pepper.
Roast in the oven for 30-40 minutes, taking care not to burn the sweet potatoes (I put the sweet potatoes on a separate cookie sheet and took them out a little sooner than the rest of the veggies)
Once done, remove from the oven and let the roasted vegetables cool.
2. Cook the Chicken Sausage (while veggies are roasting)
Heat 1/2 tbsp of extra-virgin olive oil in a Dutch oven over medium-high heat.
Cook the hot Italian chicken sausage until it’s browned and fully cooked.
Remove the sausage from the pot and set it aside, leaving the juices in the pot.
3. Sauté the Mirepoix
Add the remaining 1/2 tbsp of olive oil to the pot.
Toss in your mirepoix (onion, celery, carrot) and sauté until softened and fragrant, about 5-7 minutes .
4. Toast the Spices
Clear a space in the middle and add the smoked paprika, oregano, white pepper, and a pinch of salt. Let them bloom by toasting for 1 minute or so.
5. Incorporate Tomato Paste and Garlic
Add the tomato paste to the same cleared spot in the pot. Sauté for 1 minute, stirring to combine with the spices.
Once your roasted garlic is cool enough to handle, squeeze out the softened cloves and add them to the pot.
Cook for another 1-2 minutes , stirring occasionally.
6. Deglaze and Build the Broth
Pour in 2 tbsp of bone broth (you can always use wine if you want, I just don’t) to deglaze the pot, scraping up any browned bits from the bottom.
Add the remaining bone broth, 1 cup of chicken broth, and the roasted tomatoes, bell peppers, and sweet potatoes to the pot.
The broth should just barely cover all the vegetables
7. Add Seasonings and Simmer
Toss in the Parmesan rind (if using), thyme sprigs, basil, and the bay leaf.
I add the packet of bone broth here and stir until incorporated. (You could just use 4 cups of bone broth for this, but I had regular chicken broth I wanted to use up)
Bring the mixture to a gentle boil, then reduce the heat to medium. Simmer for 30-40 minutes , stirring occasionally.
8. Blend the Soup
Remove the bay leaf, thyme sprigs, and Parmesan rind.
Carefully transfer the soup (in batches if needed - mine filled up an entire Vitamix container) to a blender and blend until smooth.
9. Finish the Soup
Return the blended soup to the pot. Add the last cup of chicken broth (I used it to rinse out the blender container) and the cooked chicken sausage back in, stirring to combine.
Let the soup simmer on low heat for an additional 10-15 minutes to allow the flavors to meld together
10. Serve
Serve the soup warm with a side of your favorite sourdough bread for dipping.
Enjoy!!
Happy Trails,
Stacey and Jade
