The best ever creamy sweet potato soup with sausage, zucchini, mushrooms and more!
4links beef sausage, such as Polish or pineapple
1large onion, diced
1large carrot, diced
2celery sticks, diced
4garlic cloves, finely minced
2green zucchini, chopped
3 to 4sweet potatoes, cubed
30ozcanned diced tomatoes
ground black pepper
fresh thyme, rosemary, oregano
1cupgrated parmesan cheese
In a large soup pot, over medium heat, render the sliced bacon until golden and crispy. Remove the bacon onto paper towels to cool, then dice once cooled; set aside. Slice the sausage into bite-sized pieces and add to the same pot. Fry for 3 to 4 minutes until well browned all over. Remove the sausage into a small bowl and set aside.
Into the same pot, add the diced onion, carrot and celery. Saute the mixture over medium heat for 4 to 5 minutes, until the onion is translucent. Add the garlic last and fry for another minute. Scoop the mixture out of the pot into a separate bowl. Into the pot, add the diced zucchini and mushrooms. Fry the veggies for 3 to 4 minutes, until tender and browned.
Return the onion and celery mixture back into the pot and add the diced tomatoes, tomato sauce and red wine. Strip the fresh herbs from their stalks, give them a rough chop, then add to the soup along with the remaining spices and seasonings. Cook the mixture over medium-high heat until it comes to a simmer. Simmer for a few minutes, then add the broth, water, diced bacon and sweet potatoes.
Cover the pot and bring the soup up to a boil over medium-high heat. Cook the soup for about 16 to 18 minutes, until the sweet potatoes are tender. Add the sausage back into the pot and add the cream and parmesan cheese. Allow the soup to come back up to a simmer and cook until the cheese is completely melted. Serve with a side of toasted French baguette.