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Recipe: https://www.hellofresh.com/recipes/.....e06967544df294

Thoughts: Tomato soup but with extra fixins! I think this tasted pretty good, I wonder what it would taste like with some onions added in. This is a fairly simple soup, it does its job as being a nice warm meal during the winter months. I wish I could think of more to say about this soup but it wasn't exactly mind-blowingly tasty. It's tomato soup. Would go good with grilled cheese. Maybe some basil.

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Recipe is as follows:

9 ounce Italian Pork Sausage

1 tablespoon Italian Seasoning

2 tablespoon Cornstarch

1.5 ounce Tomato Paste

4 ounce Cream Sauce Base

1 unit Chicken Stock Concentrate

1 unit Mushroom Stock Concentrate

4 ounce Peas

1 unit Demi Baguette

½ cup Italian Cheese Blend

1 tablespoon Butter

Kosher Salt

Pepper

To make:

Prep
1
• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it’s a quick way to de-case the sausage!

Cook Sausage
2
• Heat 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add sausage and half the Italian Seasoning (all for 4); cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Make Soup
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 (3½ cups for 4 servings); bring to a boil. Cook until thickened, 5 minutes. TIP: 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 (we used ¾ tsp; 1½ tsp for 4) and pepper.

Toast Bread & Serve
4
• While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the Italian cheese. • Bake on top rack until cheese melts, 4-6 minutes. • Divide soup between bowls; top with remaining Italian cheese. Serve with cheesy bread on the side.