Creamy Tomato Soup with Pork Sausage

🥘 Ingredients

• baguette
  1 unit
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cornstarch
  2 tbsp
• cream sauce base
  1 unit
• italian cheese blend
  ½ cup
• italian pork sausage
  2 pieces
• italian seasoning
  1 tsp
• mushroom stock concentrate
  1 unit
• peas
  1 c
• pepper
  to taste
• salt
  ¾ tsp
• tomato paste
  2 tbsp
• water
  2 c

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Remove italian pork sausage from casing; discard casing. Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise for a quick de-case.

   italian pork sausage: 2 pieces
2. 

   2

   Heat butter in a medium pot over medium-high heat. Add sausage and half the italian seasoning ; cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes .

   butter: 1 tbsp, italian seasoning: 1 tsp
3. 

   3

   While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup water until combined. Add tomato paste to pot with sausage. Cook, stirring occasionally, until combined, ⏱️ 30 seconds . Increase heat to high. Stir in cream sauce base , chicken stock concentrate , mushroom stock concentrate , cornstarch mixture, and 1½ cups hot water; bring to a boil. Cook until thickened, ⏱️ 5 minutes . If soup seems too thick, stir in another ¼ cup of water. Remove pot from heat; stir in peas . Taste and season generously with salt and pepper .

   cornstarch: 2 tbsp, water: 2 c, tomato paste: 2 tbsp, cream sauce base: 1 unit, chicken stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, peas: 1 c, salt: ¾ tsp, pepper: to taste
4. 

   4

   While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the italian cheese blend . Bake on top rack until cheese melts, ⏱️ 5 minutes . Divide soup between bowls; top with remaining italian cheese blend. Serve with cheesy bread on the side.

   baguette: 1 unit, italian cheese blend: ½ cup