Best 9 Roasted Vegetable Soup With Andouille Sausage Recipes

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Roasted vegetable soup is a comforting and flavorful dish that is perfect for a weeknight meal or a cold winter day. It is packed with hearty vegetables, andouille sausage, and a variety of herbs and spices. The andouille sausage adds a smoky and spicy flavor to the soup, while the vegetables provide a delicious sweetness and crunch. This soup is easy to make and can be tailored to your own taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ANDOUILLE SAUSAGE VEGETABLE SOUP RECIPE



Andouille sausage vegetable soup recipe image

Low carb spicy sausage vegetable soup recipe - an easy, delicious andouille sausage and mushroom soup bursting with flavor and naturally keto diet compliant.

Provided by Courtney O'Dell

Categories     Main

Time 25m

Number Of Ingredients 12

2 tbsp olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1/4 cup garlic, diced
1 lb andouille sausage, sliced into rounds
2 zucchini, sliced into thin half rounds
8 oz cremini mushrooms, sliced thin
1 tsp dried oregano
1 tsp salt
1 tsp cumin
32 oz beef broth

Steps:

  • In a large stock pot or dutch oven, add olive oil and heat on medium until light and shimmery.
  • Add onion and cook until soft, about 5 minutes.
  • Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes, stirring occasionally, until fragrant, soft, and lightly browned.
  • Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well.
  • Season vegetables and meat with cumin, salt, dried oregano, and pepper.
  • Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan.
  • Stir well and bring to a rolling boil, let reduce for about 5 minutes.
  • When soup has thickened slightly, remove from heat and ladle into bowls.
  • Serve immediately, enjoy!

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

SUMMER VEGETABLE SOUP WITH ANDOUILLE



Summer Vegetable Soup with Andouille image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces
1 pound red-skinned new potatoes, cut into chunks
4 ounces wax beans, trimmed and halved
4 ounces green beans, trimmed and halved
1 ear of corn, kernels cut off
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 large tomato, chopped
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
  • Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
  • Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 19

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
For serving:
Brioche Croutons, recipe follows
Good olive oil
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.

Steps:

  • In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
  • Serve with Brioche Croutons and a drizzle of good olive oil.
  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.
  • Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
  • Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER



Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
  • Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
  • Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 18

1 medium eggplant, cut into 3/4-inch pieces
2 medium zucchini, cut into 3/4-inch pieces
2 large sweet red peppers, cut into 3/4-inch pieces
1/2 pound fresh mushrooms, quartered
1 large sweet potato, peeled and cut into 3/4-inch pieces
1 large potato, peeled and cut into 3/4-inch pieces
1 medium leek (white part only), sliced
6 garlic cloves, minced
4 cans (14-1/2 ounces each) vegetable or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 to 3 teaspoons red wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Nutrition Facts :

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

Make and share this Andouille Sausage Soup recipe from Food.com.

Provided by Babushka

Categories     Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb andouille sausage
5 cups beef broth
1 1/2 cups hot water, divided
1/4 cup pastina
15 ounces cannellini beans, drained
14 ounces diced tomatoes, with juices
1 small white onion, diced
1 teaspoon crushed garlic clove
1/2 teaspoon basil leaves
1/2 teaspoon thyme
4 ounces frozen spinach, thawed partially

Steps:

  • Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
  • Slice and cook sausage in a seperate pan with 1/2 cup water.
  • Add sausage, spinach,pastina, and spices to pot.
  • Continue to cook on low heat for 1 hour. Stirring occasionally.
  • Serve with bread.

Nutrition Facts : Calories 394.1, Fat 21.8, SaturatedFat 7.4, Cholesterol 43.8, Sodium 1415.3, Carbohydrate 25.9, Fiber 6.2, Sugar 3.3, Protein 24.5

VEGETABLE-SAUSAGE SOUP



Vegetable-Sausage Soup image

Provided by Suzanne Solberg

Categories     Soup/Stew     Vegetable     Sausage     Bon Appétit     Los Angeles     California

Yield Serves 4 to 6

Number Of Ingredients 14

1 pound hot or sweet Italian sausage, casings removed
1 large onion, chopped
2 carrots, sliced
1 cup sliced mushrooms
1/3 cup chopped fresh parsley
2 garlic cloves, minced
3 cups canned beef broth
1 15 1/2-ounce can chickpeas (garbanzo beans), drained
2 cups water
1 cup beer
1 teaspoon dried basil, crumbled
1/2 teaspoon ground or rubbed dried sage
Salt and pepper
Additional chopped fresh parsley

Steps:

  • Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.

SWEET POTATO, CORN, AND ANDOUILLE SAUSAGE SOUP



Sweet Potato, Corn, and Andouille Sausage Soup image

My husband had a soup similar to this in a restaurant and loved it. Since they would not share the recipe, this is my interpretation.

Provided by Cheryl W.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 teaspoon peanut oil
3 andouille sausages, cut into cubes
1 teaspoon Cajun seasoning
4 (14 ounce) cans vegetable broth
1 sweet potato, peeled and cubed
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
  • Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 29.1 g, Cholesterol 3.8 mg, Fat 3.9 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 913 mg, Sugar 7.6 g

Tips:

  • Use fresh and seasonal vegetables. This will ensure the best flavor and nutritional value.
  • Roast the vegetables at a high temperature. This will help to caramelize the vegetables and bring out their natural sweetness.
  • Don't overcrowd the pan. This will prevent the vegetables from roasting evenly.
  • Season the vegetables with salt, pepper, and herbs before roasting. This will help to enhance their flavor.
  • Add the sausage to the soup at the end of the cooking time. This will prevent it from overcooking and becoming tough.
  • Serve the soup with a crusty bread or roll. This will help to soak up the delicious broth.

Conclusion:

Roasted vegetable soup with andouille sausage is a delicious and hearty soup that is perfect for a cold winter day. The roasted vegetables add a sweetness and depth of flavor to the soup, while the andouille sausage adds a spicy kick. This soup is also very easy to make, and it can be tailored to your own liking. For example, you can add more or less sausage, or you can use different types of vegetables.

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