Go Back
+ servings
Featured square image of roasted red pepper soup.
Print Recipe
No ratings yet

Roasted Red Pepper Soup with Sausage

This Roasted Red Pepper Soup is the perfect healthy warm, cozy soup. It’s creamy and uses all natural ingredients! Including some sausage for extra protein, this red pepper tomato soup is a one-pot meal you need to make! (Dairy-free, gluten-free)
Prep Time10 mins
Cook Time30 mins
Cooling Time10 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: American
Keyword: gluten free soup, red pepper, red pepper tomato soup, roasted red pepper soup, sausage, soup, soup with sausage
Servings: 2 people
Calories: 405kcal

Ingredients

  • 2 Red Peppers
  • 4 Roma Tomatoes
  • ½ Sweet Onion
  • 1 Cup Vegetable Broth
  • ½ Cup Non-Dairy Milk
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Red Pepper Flakes optional
  • 2 Links Pre-Cooked Sausage
  • 1-2 Tablespoons Olive Oil

Instructions

  • 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!

Notes

Use Non Reactive Pot - Aluminum, cast iron and copper pots are all made of metals that can react poorly with the tomatoes, causing the soup to taste metallic. It can also ruin your pot Instead, use a non-reactive pot. These include: stainless steel, enamel-coated cast iron, ceramic or glass.
Make sure you have enough space on your baking sheet to properly separate the red bell peppers and tomatoes. If you don’t spread them out enough, they will steam instead of roast and char.
When using a regular blender, make sure to not overfill. In addition to paying attention to the fill line, it’s best to place a towel over the top so that the lid doesn’t explode off. If your blender is too small for all of the vegetables, blend in sections.
If using an immersion blender, make sure that there’s not too much liquid in your pot to avoid spilling over.
Roma Tomatoes - Substitute for heirloom tomatoes.
Red Bell Peppers - Red Bell Peppers are what make this recipe what it is! You most definitely can substitute for pre-jarred and roasted red bell peppers. The best results will happen when you buy your own fresh red peppers and roast them your own!
Sweet Onion - Substitute for yellow or white onion, or shallot. You can also omit.
Pre-cooked Sausage Links - Ensure that your sausage is gluten-free. My favorite clean brands for sausages are Pederson’s Farms or the Butcher Shop. For vegetarian / vegan substitutes, use chickpeas, or beans (like cannellini beans), or you can use vegan sausage!
Dairy-Free Milk - I love using oat milk or almond milk, but you can also use coconut milk. This substitutes for the typical heavy cream used in most creamy tomato soup as a thickener.
Vegetable Broth - Substitute for water, chicken broth or beef broth.
 

Nutrition

Serving: 1bowl | Calories: 405kcal | Carbohydrates: 22g | Protein: 18g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1693mg | Potassium: 930mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5364IU | Vitamin C: 178mg | Calcium: 131mg | Iron: 2mg