Homemade Sausage Tomato Soup is delicious and ridiculously easy to make gluten-free. I like to use fresh garden tomatoes but if you are pressed for time, you can certainly use store-bought tomato juice. This savory soup provides 4 to 6 servings and is excellent served as leftovers!
Garnish with a little shredded mozzarella cheese or a dollop of sour cream and fresh basil!
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Fantastic Make-Ahead Meal
Obviously you can enjoy Homemade Sausage Tomato Soup the same day you make it, however, I think it’s best refrigerated overnight and served the next day. In other words, this allows ample time for the herbs, spices, and other ingredients to blend together.
Fresh Garden Tomatoes
Apparently it was a good year to grow tomatoes because we had an abundance of them this year. I’m not complaining one bit because I use them in all kinds of succulent dishes. Furthermore, garden tomatoes always taste so much better than store-bought tomatoes.
Along with this soup, I also like using fresh garden tomatoes to make Homemade Versatile Tomato Sauce. This homemade sauce is fabulous in all kinds of dishes. For example, it’s fabulous in lasagna, Easy Mostaccioli Pasta, and Spaghetti Squash Marinara.
The first step to making Homemade Sausage Tomato Soup is to cook and drain one pound of Italian sausage, then set it aside. (Use a gluten-free brand when making the gluten-free version!)
Note: Feel free to use a spicier type of sausage if you prefer a little more heat/spice.
Fresh Tomatoes vs Tomato Juice
On the other hand, if you are pressed for time you can always use store-bought or homemade canned tomato juice.
Onions and Garlic
Once the tomatoes are ready it’s time to cook them. Bring them to a low boil then reduce the heat to a simmer. Next, add onions and garlic to the tomato juice and continue to simmer until they are soft and tender.
I like to use an immersion blender to puree the tomatoes, onion, and garlic. However, you can pour the tomato mixture into a blender and blend it that way as well.
When using fresh tomatoes you’ll probably find tiny seeds in the tomato sauce. They will not hurt you if comsumed but I prefer to remove them.
Next, strain the tomato juice to remove the seeds and any tomato skins you may have missed, then return the juice to the saucepan and discard the seeds.
Place the saucepan back on the stove and continue to simmer while you add herbs and spices.
Spices & Herbs
Next, add one or two small bay leaves to the soup and simmer for 15 minutes then remove the leaves. (Note: I remove the bay leaves so that I do not blend them with the immersion blender in the next step.)
Milk and Sour Cream
Now it’s time to add milk and sour cream. Once again use your immersion blender to incorporate the ingredients.
Next, stir the cooked Italian sausage into the soup and continue to simmer until it’s thoroughly heated.
Finally, it’s time to thicken the soup. Place a little cornstarch into a measuring cup and add just enough water to make a thin paste. Gradually whisk the mixture into the hot soup and continue to whisk until the soup thickens. Remove from the heat.
Homemade Sausage Tomato Soup (Gluten-Free Option) is now ready to serve. However, remember that you can allow the soup to cool, place it in an airtight container, refrigerate, and reheat it the next day.
As previously stated, this is a wonderful make-ahead soup and tastes even better a day or two after you make it. It seems that most soup recipes are like that though. The longer they sit, the better they are.
Feel free to garnish your soup with a little shredded mozzarella or a dollop of sour cream and fresh basil. You can also serve soup crackers alongside.
Homemade Sausage Tomato Soup is delicious and ridiculously easy to make gluten-free. It's fabulous served fresh or as leftovers!
- 1 pound Italian sausage, browned and drained (Gluten-Free Option - use a gluten-free brand)
- 1 1/2 quarts tomato juice (either fresh or canned)
- 3 Tablespoons sweet basil, fresh or dehydrated
- 2 teaspoons oregano, fresh or dehydrated
- 1 large clove garlic, minced
- 1/4 cup onion, diced
- 3 teaspoons salt (reduce the amount if using store-bought canned tomato juice)
- 1 teaspoon black pepper
- Optional: 1 tablespoon sugar
- 1 small bay leaf
- 1 cup milk
- 2 Tablespoons sour cream (GF Option: use a gluten-free brand)
- 4 - 5 teaspoons cornstarch
- Brown and drain Italian sausage; set aside.
- Peel, cut tomatoes into small chunks, and place them into a 2-quart pan. Bring to a low boil, reduce heat, and simmer until tomatoes are fully cooked. Add onions and garlic and continue to simmer until they are soft. Use an immersion blender to puree the tomatoes, onion, and garlic. Strain tomato sauce to remove tomato seeds and return the juice to the saucepan.
- Add basil, oregano, salt, pepper, and bay leaf. Simmer for 15 minutes.
- Remove the bay leaf and add milk and sour cream. Use an immersion blender to blend all of the ingredients together.
- Add Italian sausage and continue to simmer until the sausage is thoroughly heated.
- Place cornstarch in a measuring cup and add just enough water to make a thin paste. Gradually whisk the mixture into the soup. Stir until the soup thickened. Remove from heat.
- Serve hot. Refrigerate leftovers in an air-tight container.
- Garnish Optional: shredded mozzarella cheese, a dollop of sour cream, and/or fresh basil.
Thanks for sharing!!!
My family really enjoys this recipe, however, don’t take my word for it. I encourage you to try it and see what you think!
Thanks for stopping by!
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