This warming tomato and sausage soup is simple, nutritious and perfect for batch cooking. Make a large pot to reheat later or freeze portions for quick dinners.
With a tin of tomatoes in the cupboard and a few vegetables in the fridge, you can pull this soup together in no time. It’s forgiving with ingredients, so it’s great for using up vegetables that are past their prime. I served mine with homemade soda bread, but any crusty bread or a pile of croutons work well.
What ingredients do you need for this sausage and tomato soup?
- Sausages – Choose good-quality sausages; their flavour really carries the dish.
- Onion – I always start with a diced onion for base flavour.
- Garlic – Fresh cloves are best, but pre-minced or granules are fine if you’re short on time.
- Chilli peppers (optional) – A diced chilli adds heat if you like a bit of kick.
- Tinned chopped tomatoes – If using fresh tomatoes, add a little tomato purée and blitz or chop them to speed cooking.
- Vegetables – I used bell pepper and carrot, but swap in whatever you need to use up.
- Dried herbs – I used bay leaf, thyme and rosemary, but basil or other herbs work well, especially if you have fresh ones.
How to make tomato and sausage soup
This is a straightforward one-pot soup. Start by heating a little oil in a saucepan and gently cook the diced onion until soft. Add crushed garlic and diced chilli (if using) and cook for a further minute. Remove sausage skins if you prefer, then cut the sausages into bite-sized pieces—using scissors makes this quick and tidy.
Brown the sausage pieces briefly so they pick up some colour, then add the tinned tomatoes, diced pepper, sliced carrot, the bay leaf and dried herbs. Pour in about 400ml of water to just cover the ingredients, bring to the boil, then reduce the heat and simmer for about 20 minutes to let the flavours come together.
What kind of sausages do you need?
Use sausages with good flavour. A peppery Cumberland-style sausage works well, and cured sausages like chorizo add a smoky depth. Any sausage you enjoy will do—the important thing is that the sausage brings character to the soup.
Do you need to remove the sausage skins?
It’s optional. Very thin skins hardly make a difference, but you may prefer to remove thicker casings. Removing skins is a matter of personal preference and ease of eating.
How else can you adapt this soup recipe?
Switch the vegetables based on what you have: courgette, celery, potato or parsnip would all work. Swap dried herbs for fresh when available, or add a bay leaf and a pinch of chilli flakes for extra warmth. For a smoother texture, pulse some of the soup in a blender or use an immersion blender briefly.
How to make this soup more filling
To make the soup heartier, add a tin of beans such as kidney beans or cannellini, or stir in cooked lentils. Cooked pasta, rice or barley also turn it into a substantial one-pot meal.
How to garnish the soup
The soup is full of flavour on its own, but simple garnishes elevate it: a few croutons, a scattering of chopped parsley or basil, or a drizzle of good olive oil. Fresh herbs brighten the finished dish nicely.
Storing and reheating
Store the soup in the fridge for up to three days and reheat thoroughly on the stove or in the microwave. It also freezes well for up to three months—portion into individual containers for easy meals on busy days.
Is it a healthy soup?
This is a balanced dish: sausages add protein and fat, while the generous amount of vegetables contributes vitamins, fibre and bulk. If you want a lighter version, choose lean sausages or reduce the sausage quantity and add more vegetables or beans.
Recipe
Tomato and Sausage Soup
Corina Blum
Ingredients
- 1 onion, diced
- 1 clove garlic, crushed
- 1–2 chilli peppers, diced (optional)
- 200 g sausages, cut into bite-sized pieces
- 400 g tinned chopped tomatoes
- 1 pepper, diced
- 1 carrot, thinly sliced
- 1 teaspoon thyme (dried)
- ½ teaspoon rosemary (dried)
- 1 bay leaf
Instructions
- Heat a little oil in a saucepan and cook the onion until softened. Add the garlic and chilli (if using) and cook for another minute. Add the sausage pieces and brown slightly.
- Add the chopped tomatoes, pepper, carrot, herbs and about 400ml water to cover. Bring to the boil, reduce heat and simmer for 20 minutes.
- Adjust seasoning to taste and serve with fresh bread.
Notes
Nutrition
More Homemade Soup Recipes
Homemade soup is a winter favourite and very adaptable. If you like this recipe, try a sausage, lentil and vegetable soup for a heartier option, or a pizza-style soup with chorizo for bold flavours.
Keep in touch
If you try this sausage and tomato soup, I’d love to hear how it turned out. Follow the recipe author on social channels to see more recipes and updates.