You won’t believe how easy it is to make this sweet potato and red pepper soup! Roast the vegetables in the oven, blitz with stock, add seasoning and that’s it! It’s so simple you’ll be making it all Winter long.
Is there any better way to warm up (culinary speaking of course….;-)) than with a bowl of hot soup?
As the days are beginning to turn colder and shorter, many of us start stocking up our freezers with warming, nutritious food for the chilly months ahead. Soup is the ideal thing for that – so many possibilities and flavour options.
I already have a few sweet potato soup recipes like this creamy butternut squash and sweet potato soup and this spicy sweet potato and lentil soup, but I couldn’t resist adding this one to the collection.
I love the simplicity of this recipe – I like to make it on a Sunday evening and store it in the fridge for an easy and filling lunch throughout the week. That means all I need to do when I get home from the nursery run/daily shop is reheat the soup, make sandwiches/slice and butter some bread and lunch is served.
more cold weather soup recipes
If you like this sweet potato and red pepper soup recipe, you might also like my recipes for broccoli and stilton soup, lentil and bacon soup, slow cooker chicken noodle soup and Scottish tattie soup.
why you’ll love this recipe
- It’s probably one of the easiest soups you could ever make. You simply roast the vegetables until tender and slightly charred, blitz with stock and add seasoning. That’s all there is to it.
- The earthy, sweet flavours from the sweet potatoes and red peppers make this a hit with children – and it’s so good for them!
- It’s gluten, dairy free and suitable for vegans.
- It’s perfect for making in advance. Store in the fridge for up to three days and simply re-heat as needed.
- sweet potatoes, washed. You don’t have to peel them – but if you prefer a really smooth textured soup, it’s probably best to do so. I will admit if I’m in a lazy mood, I often don’t and end up regretting it later.
- Red (bell) Peppers add such a lovely sweetness to this soup.
- onions and garlic provide the essential base for the soup.
- I like to add a stick of celery, but if you don’t have any you can just leave it out.
- Fresh herbs – I like to use rosemary and thyme. If you don’t have any fresh herbs, use 1 teaspoon each dried.
- Vegetable stock. If you don’t need this soup to be suitable for vegetarians, chicken stock can be used instead. I like to use the stock pots, but a cube or homemade stock is also fine.
- A little ground cinnamon or freshly grated nutmeg is a nice addition to this soup – sprinkle 1/2 teaspoon over the vegetables before roasting.
I like to serve this soup with some crusty bread – my cheese soda bread would be perfect and is so quick and easy to make. If you have a little more time on your hands, you might want to check out my super soft white sandwich loaf recipe.
did you make this sweet potato and red pepper soup?
I really hope you loved it! Let me know by leaving a comment below – I love to hear your thoughts. Don’t forget to rate the recipe by clicking on the stars in the recipe card.
Sweet Potato and Red Pepper Soup
This sweet potato and red pepper soup will warm you up on a chilly day. Roasting the vegetables brings out their natural sweetness and makes a delicious, full flavoured soup. It's suitable for vegans, vegetarians and is both gluten and dairy free.
- 1 large red or white onion, peeled and cut into eighths
- 2 or 3 unpeeled garlic cloves, flattened with a large knife (leaving the skin on prevents the garlic from burning and becoming bitter)
- 1 stick of celery, roughly chopped
- 500g sweet potatoes, scrubbed and peeled (see recipe notes)
- 2 red peppers, de seeded and cut into chunks
- 1 large carrot, peeled and roughly chopped in pieces the same size as the peppers
- 3-4 sprigs fresh thyme, leave picked from the stems or 1 teaspoon dried
- 2-3 needles fresh rosemary, finely chopped or 1 teaspoon dried
- 4 tablespoons olive oil
- A grinding of sea salt and freshly ground black pepper
- 1.5 litres vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Preheat the oven to 180C/160fan/350F/Gas mark 4. Place the onion, flattened garlic cloves, celery if using, sweet potatoes, red peppers, carrots and the herbs in a roasting tin. Drizzle over the olive oil and season with sea salt and black pepper. Roast for 30-35 minutes or until the vegetables have softened and are beginning to turn golden and charred.
- Remove the tin from the oven and allow the vegetables to cool slightly. Slip the now caramelised garlic cloves out of their skins. Add half of the roasted vegetables and half the vegetable stock to a blender. Blend to a puree, then transfer to a large saucepan. Repeat with the remaining vegetables and stock. Season the soup to taste and serve with crusty bread.
You don't have to peel the sweet potatoes, but if you prefer a smoother textured soup then you probably should.
A little ground cinnamon or freshly grated nutmeg is a nice addition to this soup - sprinkle 1/2 teaspoon over the vegetables before roasting.
The soup will keep in the fridge for up to three days or in the freezer for three months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 634mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.