Preheat the oven to 425 degrees F (220 degrees C).
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).
Roast the vegetables for about 30 minutes, or until the red peppers and tomatoes begin to char.
While the vegetables roast, cut the Sausage (4) links into ½-inch coins and put them to the side.
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.
While the roasted red peppers steam, remove the skins of the Roma tomatoes with tongs, they should come right off.
Place the Roma tomatoes, onions, and cherry tomatoes into the blender and leave it to the side to cool slightly with the lid off.
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.
Blend the vegetables together carefully until smooth.
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.
Add the sausage coins into the soup and simmer the soup for 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
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.
Portion the soup into two large bowls or three medium bowls. Add garlic bread croutons to the top of the bowls. Enjoy!