Preheat the oven to 450ºF.
Halved the red peppers and remove the stem and the seeds. Halve the roma tomatoes. Chop the onion in rough one-inch chunks.
2 Red Peppers, 4 Roma Tomatoes, ½ Sweet Onion
Line a 9x13-inch baking sheet with aluminum foil or parchment paper. Arrange the vegetables in a single layer on the baking tray with plenty of space between pieces. Drizzle 1-2 tablespoons olive oil or avocado oil.
1-2 Tablespoons Olive Oil
Roast the red bell peppers, tomatoes and onion until charred on the top - for 20 minutes.
Once the peppers and tomatoes are blackened, remove them from the oven and use tongs to transfer the peppers to a container or plastic bag to steam. Seal the bag or place a lid (cutting board is fine too) on top. Let the peppers steam for at least 10 minutes. (You can always skip this step for timing, however it does result in a creamier, smoother soup)
While the peppers are steaming, slice the sausage in ½ inch rounds. Leave to the side.
2 Links Pre-Cooked Sausage
Once the red peppers have steamed, remove the cover and let them cool slightly, until manageable. Use your fingers or tongs to peel off the charred top layer of skin and discard.
Blend the soup vegetables and vegetable broth together carefully until smooth (two options). OPT 1: For the creamiest soup, transfer roasted vegetables and peeled roasted red peppers into the blender (do NOT fill your blender over halfway!) and leave an opening at the top of the lid cover the top of the blender with a thick kitchen towel (so that the steam doesn’t burn your hands). Transfer pureed soup to a pot. OPT 2: Use an immersion blender to blend the soup in the pot. Blend until the mixture is creamy.
1 Cup Vegetable Broth
Once pureed soup is in pot, heat on medium-heat and bring to a simmer. Add the non-dairy milk and stir together. Add salt, black pepper, paprika and red pepper flakes (optional).
½ Teaspoon Salt, ¼ Teaspoon Black Pepper, ¼ Teaspoon Paprika, ¼ Teaspoon Red Pepper Flakes, ½ Cup Non-Dairy Milk
Add the sausage coins into the soup and simmer the soup for 3~5 minutes.
Portion the soup into bowls. Serve with toppings, bread, or as is!