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8 Servings
Recipe By: Decatur Macpherson Decatur Macpherson Kristy Norrell Kristy Norrell Decatur Macpherson Decatur Macpherson Sarah Cool Sarah Cool Sarah Cool Kristy Norrell Sarah Cool Kristy Norrell Kristy Norrell Decatur Macpherson Kristy Norrell Decatur Macpherson Sarah Cool Sarah Cool
Shared By Grace Warren Atwood

Creamy Sausage And Red Pepper Soup

Ingredients

  • Roux:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • kosher salt and and freshly ground pepper, to taste
  • Soup:
  • 1 pound ground Italian sausage or links
  • 2 tablespoons extra-virgin olive oil
  • 1-2 red or yellow bell peppers, seeds removed, diced
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons tomato paste
  • 1 (8 oz.) can tomato puree
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cups low-sodium chicken broth
  • 1/2 (8 oz.) package cream cheese, room temperature
  • 8 oz. velveeta, cubed
  • 1 cup parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste

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