Warm the soul with this vibrant Roasted Red Pepper and Sweet Potato Soup. The red peppers and sweet potatoes are roasted with garlic and onion, then blended with a little paprika and vegetable stock.
FEATURED REVIEW
This soup was delicious and easy. We loved it! It instantly goes onto my “Top 10 Favourite Soups” list. Thank you 😊
PETER
Winter is here in Melbourne, and nothing is more soothing than a big bowl of soup with some crusty bread or toasted sourdough. It makes the perfect lunch or dinner time meal.
If you’re looking for another soup made with sweet potato, try my Sweet Potato and Carrot Soup. It’s cosy, comforting, and just as easy to make.
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Why You'll Love This Recipe
- A cosy soup full of flavour.
- Only 7 ingredients.
- The vegetables are roasted together on a large baking sheet, so less washing up!
Recipe Ingredients
Key Ingredients
- Sweet Potato - we use sweet potato gold, but any variety of sweet potato can be used for this recipe.
- Red Pepper - is also called capsicum in Australia and New Zealand, and it is not to be confused with a hot chilli pepper!
- Paprika - use smoked paprika. Whatever you do, don't use sweet paprika, as it's a completely different taste.
- Vegetable Stock - I like to use a stock cube because it's convenient, but a carton or homemade stock can also be used.
How to Make Roasted Red Pepper and Sweet Potato Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Cut the peppers and sweet potatoes into small chunks and place them on a large baking tray lined with grease-proof paper.
- Roast them in the oven for 30-40 minutes until they start to soften.
- Let the vegetables cool, then transfer them in batches to a blender with some vegetable stock and blend until smooth. Depending on how thick you like the soup, you may have to add more vegetable stock.
- Transfer the soup to a saucepan, add the paprika and heat up. Check for seasoning and serve.
Top Tip
There's no need to peel the garlic, as it can be squeezed out of its skin when roasted. Just be careful not to burn your fingers.
Recipe Variations
You could replace the vegetable stock with coconut milk for a lovely creamy soup, or you could add dried chili flakes to make it spicy.
Serving Suggestions
We love this served with a bit of crusty bread and occasionally grilled bacon on top!
Common Questions
Allow the soup to cool, and then store it in an airtight container in the fridge for up to 3 days.
Yes, let the soup cool and then store it in a freezer-proof container or ziplock bag. Consume within 3 months.
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📖 Recipe
Roasted Red Pepper and Sweet Potato Soup
Ingredients
- 2 red peppers, de-seeded and cut into chunks, note 1
- 500 g sweet potato, roughly cut into small cubes with the skin still on
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 onion, peeled and cut into quarters
- 2 teaspoons paprika, do not use sweet paprika
- 500 mls vegetable stock, either from a stock cube, carton or homemade
Instructions
- Preheat the oven to 180°C fan forced / 200°C / 390°F and line a large baking tray with baking paper.
- Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the sea salt and drizzle with olive oil. Roast in the oven for 30-40 minutes until the vegetables are soft. There's no need to peel the garlic as it can be squeezed out of its skin when cooked.
- Once the veggies are cooked, carefully transfer them to a blender, add some vegetable stock and blend until smooth. If the soup is too thick, add a little more stock or water, then blend again until desired consistency. You may need to do this in batches if you have a small blender.
- Transfer the soup to a saucepan, add the paprika, season with salt and pepper and heat up before serving.
Marlene Bouthillette says
This was exactly what I was looking for. Very good.
David says
This soup was delicious, easy and healthy. We loved it! It instantly goes onto my “Top 10 Favourite Soups” list. Thank you 😊
Vicki says
Hi David, thank you for your lovely comment, I'm so glad you enjoyed it. Vicki
Hilda says
This soup is delicious and is on top of my list of favourite soups. I only made a small batch because I wasn’t sure if I’d like it but it’s a winner so we’ll be making bigger batches next time.
Vicki says
So glad you enjoyed it Hilda! Vicki.