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RECIPE
15 INGREDIENTS14 STEPS50MIN

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

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Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
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This creamy vegetable soup is dairy-free and super filling. It also could easily be eaten cold in the Summer as a gazpacho.
50MIN
Total Time

Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Roasted Red Pepper & Tomato Soup with Sausage

2
Red Bell Peppers , halved, deseeded, de-stemmed
1
Yellow Onion , peeled, quartered
3
Roma Tomatoes , halved
1 cup
Cherry Tomatoes
1/2 cup
Oat Milk
4
Sausages , cooked
pork or chicken
to taste
to taste
Crushed Red Pepper Flakes
(optional)
to taste
Avocado Oil

Garlic Croutons

2 slices
Sourdough Bread
to taste
1 tsp
Garlic Salt

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Nutrition Per Serving

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CALORIES
937
FAT
63.6 g
PROTEIN
34.9 g
CARBS
57.9 g

Author's Notes

If you want to try a gazpacho, pour the soup into food containers and keep it in the fridge for at least 2 hours (up to overnight) and then enjoy cold!

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the Red Bell Pepper (2), Roma Tomato (3), Cherry Tomato (6 ounce), and Yellow Onion (1) on aluminum foil on a 9×13-inch baking sheet. Toss with Avocado Oil (to taste) and lightly season with Salt (to taste) and Ground Black Pepper (to taste).
Step 3
Roast the vegetables for about 30 minutes, or until the red peppers and tomatoes begin to char.
Step 4
While the vegetables roast, cut the Sausage (4) links into ½-inch coins and put them to the side.
Step 5
Once you take the vegetables out of the oven, place the red peppers in a bowl and cover with a lid or place them into a ziplock bag and close. Leave for 10 minutes to steam.
Step 6
While the roasted red peppers steam, remove the skins of the Roma tomatoes with tongs, they should come right off.
Step 7
Place the Roma tomatoes, onions, and cherry tomatoes into the blender and leave it to the side to cool slightly with the lid off.
Step 8
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.
Step 9
Blend the vegetables together carefully until smooth.
Step 10
Pour the blended mixture into a pot on the stove. On medium heat, bring to a simmer, add the Oat Milk (1/2 cup) and stir. At this stage, add 1 tsp of Salt (to taste), 1 tsp of Ground Black Pepper (to taste), and 1 tsp Crushed Red Pepper Flakes (to taste) into the pan for an extra level of heat on top of the flavors of the soup.
Step 11
Add the sausage coins into the soup and simmer the soup for 5 minutes.
Step 12
Preheat the oven to 375 degrees F (190 degrees C).
Step 13
While the soup is simmering, rip the Sourdough Bread (2 slice) into random bite-sized pieces. Place on a baking tray and toss with Olive Oil (to taste), Garlic Salt (1 teaspoon), Dried Parsley (1 teaspoon), and Dried Basil (1 teaspoon). Bake for 5 minutes or until crisp but not browned.
Step 14
Portion the soup into two large bowls or three medium bowls. Add garlic bread croutons to the top of the bowls. Enjoy!

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Nutrition Per Serving
Calories
937
% Daily Value*
Fat
63.6 g
82%
Saturated Fat
21.1 g
106%
Trans Fat
0.0 g
--
Cholesterol
123.0 mg
41%
Carbohydrates
57.9 g
21%
Fiber
8.1 g
29%
Sugars
19.6 g
--
Protein
34.9 g
70%
Sodium
3258.5 mg
142%
Vitamin D
2.3 µg
12%
Calcium
137.7 mg
11%
Iron
6.1 mg
34%
Potassium
672.2 mg
14%
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