Description
This Cheesy Rotel Soup with Smoked Sausage is a hearty, comforting dish perfect for cool evenings. Featuring smoky sausage, fresh veggies, and a blend of cream cheese and cheddar for a rich, creamy texture, this soup simmers on the stovetop to meld vibrant flavors into a satisfying meal that serves six.
Ingredients
Scale
Sausage and Vegetables
- 1 13.5-ounce package smoked sausage, sliced
- 1 teaspoon minced garlic
- 1/2 small onion (about 1/2 cup), finely chopped
- 1 orange bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups celery, finely chopped
Liquids and Cheese
- 1 32-ounce broth (beef, chicken, or vegetable)
- 1 10-ounce can tomatoes with green chiles (undrained)
- 6 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Brown the Smoked Sausage: In a large stock pot or Dutch oven, brown the sliced smoked sausage over medium heat. Stir occasionally to ensure even browning. Once browned, drain off any excess grease to maintain the soup’s flavor balance.
- Sauté the Vegetables: Add the minced garlic, finely chopped onion, orange and red bell peppers, and celery to the pot with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, building a flavorful base.
- Add the Tomatoes and Broth: Pour in the undrained can of tomatoes with green chiles along with your choice of beef, chicken, or vegetable broth. Stir well to combine all ingredients thoroughly, setting the stage for deep, harmonious flavors.
- Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for 25 minutes, allowing the flavors to meld together and the vegetables to soften fully, enhancing the soup’s richness.
- Add the Cheese: Just before serving, stir in the cubed cream cheese and shredded cheddar cheese. Keep stirring continuously until the cheese melts completely, resulting in a creamy and indulgent texture.
- Serve: Serve the soup immediately while hot to enjoy its robust, cheesy goodness at its best.
Notes
- You can substitute smoked sausage with kielbasa or chorizo for different flavor profiles.
- Use low-sodium broth to reduce the salt content if desired.
- For a spicier kick, add extra diced green chiles or a pinch of cayenne pepper.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, reduce the broth to 28 ounces or cook uncovered for the last 5 minutes of simmering.
