This Roasted Red Pepper and Sausage Soup is perfect for a weeknight supper. It uses a single pot and is ready in approximately 30 minutes.
Set oven to broil. Place red peppers on a roasting dish and transfer to top rack of oven. Broil peppers until charred and blackened on all sides - turning every so often (approx. 10-12 minutes total). Alternatively, char peppers directly over a gas burner or on a grill. Transfer peppers to a bowl and cover with plastic wrap - set aside until cool enough to handle.
Preheat a large Dutch Oven or stock pot over med-high heat. Add 1tbsp EVOO and sausages. Use a wooden spoon to crumble the sausages. Cook until brown and crispy (approx. 5-6 minutes total). Transfer cooked sausage to a bowl and set aside.
Add onion to the pot and season with a pinch of kosher salt. Sauté onion until slightly soft (approx. 3-4 minutes). Add garlic and cook an additional 60 seconds. Add tomato passata and oregano and cook 3-4 minutes or until slightly reduced and concentrated. Add stock, raise heat to high and bring everything to a simmer.
Meanwhile, peel and deseed roasted peppers. Roughly chop and add to the soup. Using an immersion blender, purée the soup until smooth. Or, blend soup in a traditional blender.
Return sausage to the soup and taste for seasoning - adjust salt accordingly. Stir in harissa paste.
Ladle into individual serving bowls, garnish with sliced avocado, diced cucumbers and tomatoes and enjoy!