Big Ray's Root Vegetable Soup with Sausage

Big Ray's Root Vegetable Soup with Sausage

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"I've made this soup many times and we love it. It's the quality of the sausage, even though its a small amount, that lends a lot to the spice of the soup. I make a large batch and freeze in small zip-lock bags so I can pull out just a small portion when I need my own personal bowl of soup. I add the cream after it defrosts."


20 servings
Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

  • Cook

  1. Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain.
  2. Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly.
  3. In a blender (or immersion blender), process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).
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