Sausage And Red Pepper Soup

INGREDIENTS

Roux:

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• Kosher salt and and freshly ground pepper, to taste

Soup:

• 1 pound ground Italian sausage or links
• 2 tablespoons extra-virgin olive oil
• 1-2 red or yellow bell peppers, seeds removed, diced
• 4 cloves garlic, minced or pressed
• 2 tablespoons tomato paste
• 1 (8 oz.) can tomato puree
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes
• 2 cups low-sodium chicken broth
• 1/2 (8 oz.) package cream cheese, room temperature
• 8 oz. velveeta, cubed
• 1 cup parmesan cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
2. Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
3. Cook for another 5-10 minutes, or until mixture thickens.
4. Remove from heat and set aside until ready to use.
5. In a large Dutch oven or stock pot over medium-high heat, season sausage generously with salt and pepper and brown until no longer pink, then transfer to a paper towel-lined plate and set aside. (If using links, brown them, then slice into bite-sized pieces.)NEXT STEP