Easy, Creamy Fall Vegetable Soup with Bacon & Sausage

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Melt the butter in a large soup pot over medium heat, then render the diced bacon until golden.
2. Add the diced onion, carrots and celery and sauté for 6 to 8 minutes, until the onion is tender and translucent.
3. Stir in the garlic, thyme, rosemary, smoked paprika, oregano, salt and pepper and cook for 1 minute.
4. Pour in the red wine (or beef broth) and simmer until reduced, about 5 minutes.
5. Add the beef broth, diced tomatoes and tomato sauce, stir, and bring to a simmer.
6. Add the sliced kielbasa, sliced mushrooms and cubed sweet potatoes. Raise the heat to medium-high and bring to a boil.
7. Cook for about 15 minutes, then add the cubed zucchini and cook 5 to 7 minutes more, until the sweet potato is fork-tender.
8. Stir in the cream and parmesan and heat until the soup simmers again, then remove from the heat.
9. Let the soup stand 30 minutes to an hour if you have time for the flavours to meld, or serve straight away.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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