Smoky Beef Sausage & Cheddar Puff Pastry Tomato Soup

Comfort food just got a serious upgrade. Rich, savory tomato soup gets an extra layer of flavor with Queen City Beef Smoked Sausage, bringing a delicious smoky depth to every spoonful. Then comes the finishing touch: a golden, flaky cheddar puff pastry topping, baked to perfection and served with slices of smoked sausage for good measure. It's warm, hearty, and full of flavor — a fresh take on a classic combination that makes you want to slow down and savor every bite.

Ingredients

—3 Links: Queen City Sausage - Beef Smoked Sausage.  1/2 link sliced.  Remainder diced

—2 TBLS Unsalted butter

—2 Cans (15 OZ) Fire Roasted tomatoes

—2 Shallots.  Chopped

—1 Can tomato paste

—1/2 Cup Chicken stock

—3 TBLS Brown sugar

—Salt & pepper

—3/4 Cup Heavy cream

—2 Garlic cloves.  Minced

—1 Sheet puff pastry.  Thawed

—1 Egg.  Beaten

—1 Cup Sharp cheddar cheese

—Parsley or chives for garnish

Directions

  1. Heat butter in a sauce pan.  Medium-low heat.  Add shallots and garlic to soften and lightly golden.

  2. Stir in paste, tomatoes, stock, brown sugar and salt/pepper.  Bring to a boil.  Then simmer for about 20 minutes

  3. You can blend the now forming soup in a blender or simply leave as is.  Stir in the heavy cream.  Add in the diced sausages

  4. Lay the puff pastry flat.  Lay a ramekin on top to cut out 4 rounds in the sheet if using larger ramekins

  5. Pour the soup in the ramekins.  Top with shredded cheddar, place the pastry rounds on top, brush with egg-wash, garnish with sausage pieces and shredded cheddar

  6. Place the ramekins on a baking pan and place in a preheated oven at 400 degrees for about 20 minutes.  Top with parsley or chives

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