There’s something undeniably comforting about a bowl of sweet potato and red pepper soup. With its velvety texture and rich, slightly smoky flavor, this dish is perfect for cozy nights, quick lunches, or even as an elegant starter for dinner parties.
This soup is more than just delicious—it’s a powerhouse of nutrients. Packed with vitamins, fiber, and antioxidants, it supports immune health and digestion while keeping you satisfied. Whether you’re looking for a hearty winter meal or a light summer dish, this sweet potato and red pepper soup recipe is versatile, simple to make, and incredibly satisfying.
Kitchen Tools Needed
Having the right tools makes the cooking process seamless and enjoyable.
| Tool | Purpose |
|---|---|
| Large pot | For sautéing and simmering the soup |
| Blender (or immersion blender) | To achieve a silky smooth texture |
| Chopping board & knife | Prepping vegetables efficiently |
| Measuring spoons & cups | Ensuring accurate ingredient proportions |
| Wooden spoon | Stirring without scratching cookware |
With everything ready, you’re set to create a flavorful, nutrient-dense sweet potato and red pepper soup.
Sweet Potato and Red Pepper Soup Ingredients and Instructions
Sweet Potato and Red Pepper Soup Recipe
4
servings15
minutes30
minutes180
kcalTry this creamy sweet potato and red pepper soup recipe! Packed with nutrients, easy to make, and full of rich, smoky flavors. Perfect for any season!
Main Ingredients
Sweet potatoes (2 large, peeled and diced) – Naturally sweet and full of fiber.
Red bell peppers (2, deseeded and chopped) – Adds a slight smokiness and vibrant color.
Onion (1 large, chopped) – Enhances the depth of flavor.
Garlic cloves (3, minced) – A must for aromatic depth.
Vegetable broth (4 cups) – The base of the soup, keeps it light and nourishing.
Coconut milk (½ cup, optional) – For extra creaminess and a hint of tropical flavor.
- Seasonings & Spices
Olive oil (2 tbsp) – For sautéing and added richness.
Smoked paprika (1 tsp) – Complements the roasted red pepper flavor.
Cumin (1 tsp) – Adds warmth and depth.
Salt & black pepper (to taste) – Balances the flavors.
Chili flakes (½ tsp, optional) – For a touch of heat.
- Toppings & Garnishes (Optional)
Fresh cilantro or parsley
Toasted pumpkin seeds
A swirl of Greek yogurt or coconut cream
Crusty bread for dipping
Instructions
- Preheat the oven to 400°F (200°C).
- Place chopped red peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20-25 minutes until soft and slightly charred.
- Remove from oven and set aside.
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add chopped onions and cook for 3-4 minutes, stirring occasionally, until translucent.
- Add minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add diced sweet potatoes to the pot and stir to coat with spices.
- Pour in 4 cups of vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are fork-tender.
- Add the roasted red peppers to the pot.
- Use an immersion blender to blend the soup until smooth.
- If using a stand blender, blend in batches, being careful with the hot liquid.
- Stir in ½ cup coconut milk (if using) for extra creaminess.
- Season with salt and black pepper to taste.
- Simmer for 5 more minutes, stirring occasionally.
- Ladle into bowls and garnish with fresh herbs, a swirl of yogurt, or toasted seeds.
- Serve hot with crusty bread or a side salad.
Tips for Best Results
For extra flavor: Roast the sweet potatoes along with the red peppers before adding them to the soup.
To adjust consistency: Add more broth if the soup is too thick or simmer longer for a thicker texture.
For a protein boost: Stir in cooked lentils or top with roasted chickpeas.
To make it spicier: Increase the chili flakes or add a dash of cayenne pepper.
Serving Suggestions
This sweet potato and red pepper soup pairs well with:
✔ Crusty sourdough bread – Perfect for dipping.
✔ A side of grilled cheese or avocado toast – Adds richness.
✔ A fresh green salad – Balances the sweetness of the soup.
✔ Roasted nuts & seeds – Sprinkle on top for crunch.
For a gourmet touch, drizzle with truffle oil or balsamic glaze before serving.
Storage and Reheating Tips
This soup stores well and tastes even better the next day!
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Refrigerator | Store in an airtight container | 4-5 days |
| Freezer | Freeze in portions in airtight bags or containers | 3 months |
Reheating Instructions:
Stovetop: Heat over low-medium heat, stirring occasionally.
Microwave: Reheat in 30-second intervals, stirring in between.
Frozen Soup: Thaw overnight in the fridge before reheating.
Variations and Dietary Modifications
This sweet potato and red pepper soup is naturally vegan and gluten-free, but here are ways to tweak it further:
High-Protein Option: Add cooked lentils or blend in silken tofu for extra protein.
Low-Carb Alternative: Swap sweet potatoes for roasted cauliflower.
Extra Creamy: Blend in soaked cashews or more coconut milk.
Spicy Version: Add harissa paste or extra chili flakes.
Nutritional Information
Here’s a rough estimate per serving (1 cup of soup):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 30g |
| Protein | 4g |
| Fat | 6g |
| Fiber | 5g |
| Vitamin A | 400% DV |
| Vitamin C | 150% DV |
Note: Values may vary based on ingredients used.
Common Mistakes to Avoid
🚫 Not roasting the peppers – You’ll miss out on the deep smoky flavor.
🚫 Over-blending – Can make the texture too thick and gluey.
🚫 Skipping the spices – Cumin and smoked paprika add essential depth.
🚫 Adding too much liquid too soon – Start with less, then adjust later.
Conclusion
This sweet potato and red pepper soup recipe is the perfect balance of sweetness, smokiness, and spice. It’s easy to make, packed with nutrients, and customizable to fit any diet.
Give this recipe a try and let us know how it turns out! Share your version in the comments below or tag us on social media. If you love this recipe, don’t forget to share it with friends and family.
