Step 1

Preheat a large pot over medium-high heat.

Step 2

While the pot heats up, wash and dry the fresh produce.

Step 3

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and spices; cook, breaking the meat apart with a spoon, until brown and crumbly, 5-6 minutes. Using a slotted spoon, transfer sausage to a small bowl. (Reserve pot with drippings for later use.)

Step 4

Meanwhile, peel, trim, and small dice carrots; place in a medium bowl.

Step 5

Trim and small dice celery; add to the bowl with the carrot.

Step 6

Trim, seed, and small dice bell peppers; add to the bowl.

Step 7

Peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl.

Step 8

When the sausage is done, return the pot (with drippings) to medium heat. Add veggies and cook, stirring occasionally, until starting to soften, 4-5 minutes.

Step 9

Add broth and tomatoes to the pot; stir to combine the soup and bring to a boil over high heat.

Step 10

Once the soup is boiling, reduce heat to medium and simmer, stirring occasionally, until the veggies are soft, 6-7 minutes.

Step 11

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Step 12

When the soup is done, add half of the basil to the pot (reserving the rest for garnish). Purée with an immersion or regular blender (return soup to the pot if using a regular blender).

Step 13

Add cooked sausage to the soup along with cream, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until warmed through, 2-3 minutes.

Step 14

To serve, divide soup between bowls and top with reserved basil. Enjoy!