Creamy Vegetable Soup with Sausage
This hearty and creamy vegetable soup with sausage soup is the perfect blend of savory sausage, tender vegetables, and creamy broth. With each spoonful, you'll taste the rich flavors of carrots, broccoli, onions, sweet corn, and potatoes, all simmered to perfection in a flavorful broth.
Ingredients
- 3 tablespoons olive oil
- 1 sweet onion diced
- 1 ½ cups carrots diced
- 1 ½ cups fresh or frozen corn kernels
- 2 cups sausages sliced
- 2 cups broccoli florets raw
- 2 cups baby potatoes quartered
- 4 garlic cloves minced
- ½ teaspoon dried oregano
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ⅓ cup all purpose flour I use organic Einkorn flour
- 6 cups vegetable broth or chicken broth
- ½ cup heavy cream
- 4 ounces sharp white cheddar
- salt and pepper to taste
- flat leaf parsley (optional for serving)
Instructions
- Heat oil in a large Dutch oven over medium heat.
- Add onion, carrots, sausage, and a pinch of salt and pepper, and turn the heat up to medium-high. Cook, stirring occasionally for 10 minutes or until the onions are translucent.
- Reduce heat to medium and add garlic, oregano, sage, and thyme and cook for another minute, stirring frequently. Then, add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
- Add the vegetable broth and deglaze the bottom of the pot. Stir in diced potatoes, corn, broccoli, along with more salt and pepper to taste. Cover, turn heat up to medium-high and bring to a simmer. Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
- Remove soup from heat. Stir in heavy cream and shredded cheese.Stir until cheese is melted, and garnish with parsley if desired.