This creamy, Roasted sweet potato and red pepper soup is like a warm hug for your taste buds, perfect for a chilly day. Roasting up the veggies gives so much flavour to this easy to make soup, the oven does most of the work for you!
This sweet potato and red pepper soup is warming and nutritious, roasting the vegetables brings out their natural sweetness. This soup is perfect to make in the fall and winter months. It is also vegan, gluten-free and nutritious.
It is also the perfect for meal prep soup recipe, tastes even better the next day is you ask me! Doubling the recipe and freeze half of it for a later day!
Some other warming soups to make are Sweet potato, coconut and chilli soup, Vegan Minestrone Soup or this Spiced carrot and lentil soup.
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Ingredients
All you need to make this roasted sweet potato and red pepper soup are a few, budget friendly ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sweet potatoes, peeled and cut into chunks
- Red bell peppers, cut into chunks. I prefer using organic.
- Yellow onion, peeled and roughly chopped
- Garlic, cloves peeled
- Olive oil
- Vegetal broth, I use a good quality organic stock.
- Spices, Sweet paprika powder, Salt, Ground black pepper, Dried thyme and Chili flakes
- Cream, for a vegan soup, just a vegan heavy cream or coconut milk. Heavy cream, half and half or even greek yoghurt works well to give this soup a creamy flavor and texture.
See recipe card for quantities.
Instructions
This soup has loads of flavor from roasting the veggies first. It is easy to make, just follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
Add the sweet potato, red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer.
Roast in the oven for about 30 min or until fork tender.
Add the roasted veggies to a large pot with the vegetable broth, stir well and bring to a simmer.
Blend the soup until smooth with a hand held bender.
Hint: Serve hot with a drizzle of cream and some chopped parsley and chili flakes. Tastes great with some crusty bread for dipping. One of my favourite are this Mulitseed No-Knead Dutch Oven Bread.
Substitutions and Variations
- Sweet potatoes – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or carrots.
- Onion – I used a normal yellow union but red onion can also be used in this soup recipe.
- Peppers – Red peppers tasted amazing when roasted in the oven. Yellow or orange bell peppers can also be used.
- Spicy – this soup has just a hint of heat. If you like a lot of spice, add more chili flakes to taste!
For a spicy sweet potato soup, check out this recipe: Sweet potato, coconut and chilli soup
Storage
- Fridge: First, allow the soup to cool completely, then pour it into an airtight container. It will stay fresh in the fridge for 5-6 days. It’s a great meal-prep option and actually tastes even better the next day.
- Freezer: This soup freezes beautifully for up to 2-3 months. Follow the same steps as for the fridge, but leave a bit of room in the containers for the liquid to expand when frozen. Alternatively, you can use freezer-friendly ziplock bags, make sure they are tightly sealed to prevent any leaks in the freezer.
How to reheat soup:
To reheat the soup quickly, place one serving of this sweet potato soup into a microwave-safe bowl. Heat on high for 2-3 minutes (adjust as needed based on the amount of soup and microwave power). Heat until it is piping hot, give it a good stir, then let it sit for 30 seconds before serving.
If you are reheating a larger batch of this soup, use the stove. Heat on low, stirring frequently until the soup is simmering.
Top tip
Roasting the veggies bring out so much flavor from the sweet potatoes and red pepper. Sometimes the skin on the bell peppers can become blistered and a little charred. You can easily peel this off before blending them up for the soup.
FAQ
Absolutely! This soup is great for meal prepping. After making it, allow the soup to cool down and store it in an airtight container in the refrigerator for 5-6 days.
Yes you can, I prefer red peppers because then give this soup a sweet and smoky flavor. But yellow or orange bell peppers works too.
Yes, this roasted sweet potato and red pepper soup is naturally gluten-free and vegan (if using a vegan cream for topping). If you plan to top this soup with croutons, make sure to use a gluten-free variety.
Yes, cooked sweet potato will give this soup an amazing creamy texture. When blended, it makes for a thick and smooth soup.
More delicious soups to try:
I WOULD LOVE TO HEAR FROM YOU!
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This creamy, Roasted sweet potato and red pepper soup is like a warm hug for your taste buds, perfect for a chilly day. Roasting up the veggies gives so much flavour to this easy to make soup, the oven does most of the work for you!
- 1 pound (450g) sweet potatoes, peeled and cut into chunks
- 1 pound (450g) red bell peppers, cut into chunks
- 1 yellow onion, peeled and roughly chopped
- 4 garlic cloves peeled
- 1 tablespoon olive oil
- 2 ½ cups (500 ml) vegetal broth
- 1 teaspoon sweet paprika powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ chili flakes
- ½ cup cream of your choice
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Preheat the oven to 200C.
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Add the sweet potato, red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.
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Add the roasted veggies to a large pot with the vegetable broth, stir well and bring to a simmer for about 10 min.
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Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed. Serve hot with a drizzle of cream. Tastes great with some crusty bread for dipping
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