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Roasted Red Pepper and Sausage Soup Whole30 Paleo Primal Gourmet Easy Recipe

Roasted Red Pepper and Sausage Soup - Whole30, Paleo

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.

Course Soup
Cuisine Global
Keyword paleo, roasted red pepper, sausage, soup, whole30
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 4 Whole30-compliant sausages - casings removed and discarded
  • 4 red bell peppers - substitute 1 large jar fire-roasted red peppers
  • 1 medium red or yellow onion - diced
  • 3-4 cloves garlic - minced
  • 1 cup tomato purée (AKA passata) preferably in a glass jar
  • 1 liter chicken or vegetable stock
  • 1 tbsp loosely packed fresh oregano - or substitute 1 tsp dried oregano
  • 1-2 tbsp Whole30-compliant harissa - spicy Tunisian red pepper paste - optional and to taste
  • kosher salt - to taste
  • 1 tbsp Extra Virgin olive oil (EVOO)

for garnish

  • sliced avocado
  • diced tomato
  • diced cucumber

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Return sausage to the soup and taste for seasoning - adjust salt accordingly. Stir in harissa paste.

  6. Ladle into individual serving bowls, garnish with sliced avocado, diced cucumbers and tomatoes and enjoy!