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–+ servings
Roasted sweet potato and red pepper soup

Roasted Sweet Potato and Red Pepper Soup for Cozy Nights

This Roasted Sweet Potato and Red Pepper Soup is a cozy, creamy delight perfect for chilly evenings, offering a vegan and gluten-free meal that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 medium Sweet Potatoes Adds natural sweetness and creamy texture; substitute with butternut squash for a different flavor.
  • 2 large Red Bell Peppers Provide sweetness and smokiness; yellow or orange peppers can also be used.
  • 1 medium Yellow Onion Adds depth of flavor; can be replaced with shallots for a milder taste.
  • 3 cloves Garlic Contributes aromatic flavor; use more or roasted garlic for additional sweetness.
  • 2 tablespoons Olive Oil Enhances flavor and helps with roasting; can substitute with coconut oil for added richness.
  • 4 cups Vegetable Broth Acts as the soup base; you can use homemade broth or any kind of stock.
For Flavoring
  • 1 teaspoon Sweet Paprika Season to taste.
  • 1 teaspoon Salt Adjust based on preference.
  • 1/2 teaspoon Black Pepper Adjust based on preference.
  • 1 teaspoon Dried Thyme Adjust based on preference.
  • 1/4 teaspoon Red Pepper Flakes Adjust based on preference.
For Creaminess
  • 1/2 cup Cream Adds a rich finish; substitute with coconut cream for a vegan option.

Equipment

  • Oven
  • baking sheet
  • large pot
  • Handheld Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 390°F (200°C).
  2. Combine the diced sweet potatoes, chopped red bell peppers, sliced onion, and whole garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with sweet paprika, salt, black pepper, dried thyme, and red pepper flakes. Toss to coat.
  3. Roast the mixture for approximately 30 minutes until fork-tender and slightly caramelized.
  4. Transfer roasted vegetables into a large pot, pour in enough vegetable broth to cover the vegetables, and stir to combine.
  5. Bring the mixture to a simmer over medium-high heat, cooking for about 5-10 minutes.
  6. Blend the mixture until smooth using a handheld blender.
  7. Adjust seasoning and stir in cream or coconut cream for extra creaminess.
  8. Serve hot, garnished with cream, chopped parsley, and chili flakes, alongside crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 18000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store in airtight containers for up to 5-6 days in the fridge or freeze for up to 3 months. Reheat slowly to maintain flavors.

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