Well, this was a surprise. Pleasant surprise, and I am going to take full credit for the result despite what I thought was going to happen.
I had a completely different soup in mind when I started. I had a recipe for a sausage and russet potato soup. But I looked at my pantry (filled with those 29 cents a pound sweet potatoes I wrote about a few days ago) and decided to wing it. Ended up about the only thing from the original recipe I used was the sausage (a nice kielbasa). This wasn't even supposed to be a tomato soup. I even changed it from a broth-y stew to a thick and creamy soup.
And it all worked GREAT! A really loaded TOMATO SOUP!
A new Favorite (and the secret is the Cumin)!
Here's what I did...
Surprise... Sausage and Chicken and Sweet Potato
Creamy Tomato Soup
- This is a Crock pot recipe Set your pot on low for 8-10 hours (or High for 4-5 hours)
- 2 Cups Chicken Stock
- 2 TBS Butter
- 2 TBS Flour
- 1 Medium Onion, Slice and quartered
- 3 Medium Carrots, peeled and sliced
- 2 Stalks Celery, Sliced
- 2 Medium Sweet Potato, peeled and diced
- 1 can (14.5 ounces) Diced Tomatoes
- 2 TBS Italian Seasonings
- 1 small can Tomato Paste
- 1 TBS Cumin (the secret Ingredient, adds a rich sweetness to the soup)
- 1 Pound Kielbasa sausage Sliced
- 1 Package Cream Cheese
- Meat from 1 Leg/Thigh Quarter of a Fully Cooked Rotisserie Chicken
- To taste Salt and Pepper (Be careful and taste the soup, as the chicken is already seasoned. Do not over salt the soup. But it needed quite a bit of pepper)
- 1 Stalk Green onion, sliced to garnish
- OK, Fire up your crock pot...
- Add the Chicken Stock and start it heating.
- Meanwhile, make a roux. In a large saute pan, melt the butter over medium heat. Add the flour and stir constantly for 5 minutes, until the roux gets a slight nutty smell.
- Add the onions and stir for an additional 5 minutes until the onions soften.
- Add the carrots and celery and stir again for a couple of minutes.
- Add this mix to the chicken stock.
- Add the Sweet Potatoes, can of tomatoes, tomato paste, Italian and Cumin seasonings and the Sausage. Cover and leave alone for (Low) 8-10 hours or (High) 4-5 hours.
- 1 hour before serving, add the chicken and Cream Cheese.
- 10 minutes before serving, taste the soup. Add additional seasonings to taste. Mine did not need any salt, but I did add 5 or 6 turns of a pepper grinder.
- Garnish with fresh cut green onions
- Serve HOT and ENJOY!
I am starting to catch bits and pieces of sappy Holiday Movies...
If I did that kind of thing, I would make a Christmas wish for you all that any cooking experiments you try turn out so well.
What could be easier and tastier?
And of course this is also a terrific addition to me list of "52 Recipes for Soup, Chowder and Chili". (work in progress, but I have a bunch posted already)
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!