Roasted Red Pepper and Tomato Soup with Sausage & Garlic Bread Croutons

I’ve made lots of soups with a vegetable stock base, like chicken noodle soup or tortellini soup, but I never usually make any kind of creamy vegetable soup. I made this roasted red pepper & tomato soup and added sausage with garlic bread croutons because DUH!! It’s dairy-free, creamy and super filling. It also could easily be eaten cold in the Summer as a gazpacho.

First I roast red peppers, Roma tomatoes, cherry tomatoes, and one sweet onion. I then peeled the skin off of the tomatoes and red peppers and blended the vegetables with water. Then the liquid simmers with some oat milk and pre-cooked sausage links. For the garlic bread croutons, I ripped two slices of old sourdough bread into small random pieces on a baking tray and then tossed with olive oil, garlic salt, dried basil and dried parsley. I baked the tray in the oven at 425ºF for ~5-minutes until crispy. Top the soup with these croutons for the best bite! (Or use them for salad or eat them plain, I won’t judge!)

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Ingredients (for 2-3 servings)

Roasted Red Pepper & Tomato Soup with Sausage

2 Red Peppers (cut in half with seeds and stem removed)

1 Yellow Onion (peeled and quartered)

3 Roma Tomatoes (cut in half)

6 OZ Cherry Tomatoes

3 Cups Water

½ Cup Oat Milk

4 Links Pre-Cooked Sausage (Pork or Chicken)

Salt

Pepper

Red Pepper Flakes (optional)

Avocado Oil

Garlic Bread Croutons

2 Slices Sourdough Bread

Olive Oil

1 TSP Garlic Salt

1 TSP Dried Parsley

1 TSP Dried Basil

Instructions for Roasted Red Pepper & Tomato Soup with Sausage

1. Preheat the oven to 425ºF. Place the halved red peppers, halved Roma tomatoes, cherry tomatoes, and onions on aluminum foil on a 9×13-inch baking sheet. Toss with avocado oil and lightly season with salt and pepper.
2. Roast the vegetables for about 30-minutes, or until the red peppers and tomatoes begin to char. While the vegetables roast, cut the pre-cooked sausage links into ½ in. coins and put to the side.
3. Once you take the vegetables out of the oven, place the red peppers in a bowl and cover with a lid or place into a ziplock bag and close. Leave for ~10 minutes to steam.
4. While the roasted red peppers steam, remove the skins of the Roma tomatoes with tongs (it should come right off).
5. Place the Roma tomatoes, onions, and cherry tomatoes into the blender and leave it to the side to cool slightly (lid off).
6. Once the roasted red peppers have steamed for 10-minutes, carefully remove them and peel the skin off. Add the roasted red peppers to the blender with the other vegetables.
7. Blend the vegetables together carefully until smooth. NOTE: if the vegetables are still too hot it could cause the blender cap to explode off. A good way to avoid this is to leave an opening at the top of the blender and cover with a towel.
8. Pour the blended mixture into a pot on the stove. On medium-heat, bring to a simmer, add the oat milk and stir. At this stage, I added 1 TSP of salt, 1 TSP of black pepper, and sprinkled 1 TSP red pepper flakes into the pan for an extra level of heat on top of the flavors of the soup.
9. Add the sausage coins into the soup and simmer the soup for ~5 minutes.
10. While the soup is simmering, rip the sourdough bread into random bite-sized pieces. Place on a baking tray and toss with olive oil, garlic salt, and dried herbs. Bake for ~5 minutes or until crisp but not browned.
11. Portion the soup into two large bowls or three medium bowls. Add garlic bread croutons to the top of the bowls.
12. Enjoy!

Want to change this Roasted Red Pepper & Tomato Soup with Sausage up?

• If you want to try a gazpacho like I definitely want to next, pour the soup into food containers and keep in the fridge for at least 2-hours up to overnight and then enjoy cold!
• Roast the vegetables with thyme and blend together.