1Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.
2Put veggies (skin removed from garlic) into food processor and puree.
3Grate 8 oz. of Romano cheese.
4Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
5Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
6Add 4 c of chicken stock to sausage a little at a time to thicken soup.
7Add puree,cheese and pepper flakes to soup and simmer for about 20 min.