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    Home » Recipes » Soups

    Roasted Red Pepper and Sweet Potato Soup

    Published: Jun 3, 2021 · Modified: Dec 28, 2022 by Vicki · 2 Comments

    Jump to Recipe
    A big bowl of Roasted Red Pepper and Sweet Potato Soup.

    Warm the soul with this nourishing and 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.

    Winter is here in Melbourne, and there is nothing 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 love soups as much as we do, check out our recipe for Creamy White Bean & Tomato Soup, and my recent recipe for Pea & Mint Soup.

    Jump to:
    • Why We Love This Recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Variations
    • Serving Suggestions
    • FAQs and Expert Tips
    • 📖 Recipe
    • Comments

    Why We Love This Recipe

    • A healthy soup full of flavour.
    • A cosy soup perfect for winter.
    • Only 7 ingredients.
    • The vegetables are roasted together on a large baking sheet, so less washing up!

    Ingredient Notes

    ingredients to make roasted red pepper and sweet potato soup

    Key Ingredients

    Note: The full ingredients and quantities are shown in the recipe card below.

    Sweet Potato - we use sweet potato gold. Any variety of sweet potato can be used for this recipe.
    Red Pepper - called capsicum in Australia and New Zealand, and 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 as it's convenient, but a carton or homemade stock can be used.

    Step by Step Instructions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    Step 1. Cut the peppers and sweet potatoes into small chunks and place them on a large baking tray lined with grease-proof paper.

    Step 2. Roast them in the oven for 30-40 minutes until they start to soften.

    Step 3. Let the vegetables cool, then in batches transfer 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.

    Step 4. Transfer the soup to a saucepan, add the paprika and heat up. Check for seasoning and serve.

    Quick 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.

    Variations

    You could replace the vegetable stock with coconut milk for a lovely creamy soup. You could also add dried chilli flakes to make the soup spicy.

    Serving Suggestions

    We love this served with a bit of crusty bread and occasionally grilled bacon on top!

    FAQs and Expert Tips

    How do I store this soup?

    Allow the soup to cool, and then store in an airtight container in the fridge for up to 3 days.

    Can I freeze this soup?

    Yes - let the soup cool and then store in a freezer-proof container or ziplock bag. It will last up to three months.

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    📖 Recipe

    A big bowl of Roasted Red Pepper and Sweet Potato Soup.

    Roasted Red Pepper and Sweet Potato Soup

    A hearty wholesome some that is perfect for winter.
    5 from 3 votes
    Print Pin Save Saved! Rate
    Course: Soup
    Cuisine: Western
    Keyword: roasted red pepper and sweet pototo soup
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 210kcal
    Author: Vicki

    Ingredients

    Metric - US Customary
    • 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 it's 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. If you have a small blender, you may need to do this in batches.
    • Transfer the soup to a saucepan, add the paprika, season with salt and pepper and heat up before serving.

    Recipe Notes

    Note 1. Red peppers are known as capsicums in Australia and New Zealand.

    Nutrition

    Calories: 210kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 573mg | Potassium: 601mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19942IU | Vitamin C: 85mg | Calcium: 52mg | Iron: 1mg
    Did you make this recipe?Tag me on instagram @easy.deliciousness

    Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.

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    Reader Interactions

    Comments

    1. David

      April 27, 2022 at 9:39 pm

      This soup was delicious, easy and healthy. We loved it! It instantly goes onto my “Top 10 Favourite Soups” list. Thank you 😊

      Reply
      • Vicki

        May 02, 2022 at 11:09 pm

        Hi David, thank you for your lovely comment, I'm so glad you enjoyed it. Vicki

        Reply

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    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

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