This is an excellent Fall or Winter soup. It’s one of many I made in using up a bucket-load of frozen chicken stock in the process of moving house. The original recipe - which I modified slightly - comes from the 2015 September/October edition of The Costco Connection. With its spicy chorizo sausage, this truly great soup doesn’t need much salt.
Tomato, Sausage, and Spinach Soup:
4 tbsp. olive oil, divided
1 large onion, diced
2 garlic cloves, thinly sliced
1 tbsp. granulated sugar
1 yellow-fleshed potato, peeled and diced
One 28-oz. (796 mL) can diced tomatoes with juice
3 c. chicken stock (commercial or homemade)
2 chorizo sausages, rinsed and diced
2 c. fresh spinach, rinsed, stemmed, and sliced into strips
Salt and coarsely ground pepper, to taste
In a large pot, heat 2 tbsp. olive oil on medium heat. Add onion, garlic, and sugar, reducing heat to low. Stir constantly for 5 min. until onion and garlic are tender and slightly caramelized.
|Stir together onion, garlic, and sugar in olive oil.|
Add potato, tomatoes, and stock, briefly bringing to a boil before lowering heat to simmer 15 min., or until the potato is soft. Cool about 10 min. before puréeing in batches with a regular or stick blender. Return to medium heat.
|Continuing to stir, add potato, tomatoes, and stock.|
|Cook 15 min., or until potato is soft. Cool slightly and purée.|
|Hot soup for a cool day: Absolutely delicious!|