There’s something incredibly comforting about a bowl of Roasted Sweet Potato and Red Pepper Soup — it’s like sunshine in a bowl. The natural sweetness of roasted sweet potatoes blends harmoniously with the smoky depth of roasted red peppers, creating a creamy, velvety soup that’s both nourishing and full of vibrant flavor.

Perfect for cozy nights, elegant dinners, or even meal prep lunches, it’s a soup that brings warmth, color, and comfort to your table.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of flavor, texture, and nourishment. The sweet potatoes bring a silky smoothness and natural sweetness, while roasted red peppers add brightness and depth. The addition of garlic, onions, and a hint of spices takes it to another level.

It’s both comforting and light — filling enough to be a meal on its own yet refreshing enough to serve as a starter. I especially love how easy it is to make, yet it tastes like something you’d find at a high-end café.

Why It’s a Must-Try Dish

• Rich and creamy without heavy cream — the sweet potatoes do all the work!
• Packed with vitamins, fiber, and antioxidants.
• Simple to make but elegant enough to serve guests.
• Beautifully colorful — the vibrant orange-red hue looks as good as it tastes.
• Freezer-friendly and meal-prep ready — perfect for busy days.

Once you make it, you’ll realize it’s the kind of soup that feels luxurious, comforting, and good for the soul.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4–6
• Calories: ~230 kcal per serving

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: Modern American / Vegetarian

Ingredients

For the Roasted Vegetables

• 2 large sweet potatoes, peeled and cubed
• 2 large red bell peppers, halved and seeds removed
• 1 medium red onion, quartered
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Soup Base

• 4 cups vegetable broth (or chicken broth if preferred)
• 1 tsp smoked paprika
• ½ tsp ground cumin (optional for a subtle earthiness)
• ¼ tsp chili flakes (optional for a mild kick)
• ½ cup coconut milk or heavy cream (optional, for creaminess)
• 1 tbsp butter or olive oil (for finishing)
• Fresh lemon juice or apple cider vinegar, to taste (for brightness)

For Garnish

• Swirl of coconut milk or cream
• Fresh herbs (parsley, cilantro, or chives)
• Croutons or toasted pumpkin seeds (optional)

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange sweet potato cubes, red pepper halves, onion quarters, and unpeeled garlic cloves on the sheet.
4. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
5. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and edges are caramelized.
6. Let them cool slightly. Peel the garlic cloves after roasting.

Step 2: Blend the Soup

1. Transfer the roasted vegetables to a blender or food processor.
2. Add 2 cups of vegetable broth and blend until smooth.
3. Add more broth as needed to reach your desired consistency.

(Alternatively, you can use an immersion blender directly in the pot.)

Step 3: Simmer and Season

1. Pour the blended mixture into a large pot over medium heat.
2. Stir in smoked paprika, cumin, and chili flakes (if using).
3. Add the remaining broth and bring to a gentle simmer for 5–10 minutes.
4. Stir in coconut milk or cream and butter, then simmer for another 2 minutes.
5. Taste and adjust with salt, pepper, and a splash of lemon juice for balance.

Step 4: Serve

1. Ladle the soup into warm bowls.
2. Drizzle with a swirl of coconut milk or cream.
3. Garnish with herbs, croutons, or toasted seeds.
4. Serve hot with crusty bread or grilled cheese sandwiches.

How to Serve

• Serve as a main course with a side of salad or artisan bread.
• For a dinner party, serve it in small bowls or mugs as a sophisticated starter.
• It pairs beautifully with roasted chickpeas, garlic toast, or grilled halloumi.

Recipe Tips

• Roast the veggies well — caramelization adds incredible depth.
• Use smoked paprika for a subtle smoky flavor that complements the sweetness.
• Adjust thickness by adding more or less broth when blending.
• Blend in batches if your blender is small.
• For a silky smooth texture, strain the soup through a fine sieve after blending.
• A touch of acid (lemon juice or vinegar) balances the sweetness perfectly.

Variations

1. Spicy Chipotle Version – Add 1 tsp chipotle chili paste for smoky heat.
2. Curried Sweet Potato Soup – Stir in 1 tbsp red curry paste or 1 tsp curry powder.
3. Creamy Vegan Version – Use coconut milk and vegan butter for a dairy-free option.
4. Ginger-Infused Soup – Add fresh grated ginger before blending for warmth.
5. Protein Boost – Add cooked lentils or chickpeas for extra heartiness.
6. Autumn Twist – Add roasted carrots or pumpkin to deepen the flavor.

Freezing & Storage

Refrigerator:

• Store in an airtight container for up to 4 days.
• Reheat on the stovetop over low heat, stirring occasionally.

Freezer:

• Cool completely, then freeze in containers or freezer bags for up to 3 months.
• Thaw overnight in the fridge before reheating.
• Stir well after thawing to restore creamy texture.

Special Equipment Needed

• Baking sheet
• Blender or immersion blender
• Large pot or Dutch oven
• Ladle and spatula

FAQ

Q1: Can I use jarred roasted red peppers?
Yes! You can use 1 cup of jarred roasted red peppers to save time — just rinse and add them while blending.

Q2: Can I make this soup without coconut milk?
Absolutely. You can use heavy cream, half-and-half, or even omit it for a lighter version.

Q3: Can I make it spicy?
Yes — add cayenne pepper, chili flakes, or a small amount of hot sauce.

Q4: How can I make it thicker?
Use less broth or add a small boiled potato during blending.

Q5: Can I serve it cold?
It’s best served warm, but chilled versions can be refreshing in summer!

Conclusion

Roasted Sweet Potato and Red Pepper Soup is a perfect example of how simple ingredients can create something extraordinary. It’s cozy, nourishing, and full of vibrant flavor — with the perfect balance of sweetness, smokiness, and spice.

This soup is easy enough for a weeknight dinner but elegant enough for entertaining. It’s rich without being heavy, beautiful to serve, and endlessly adaptable to your taste.

Whether you’re craving comfort on a chilly evening or looking for a healthy yet satisfying meal, this recipe will always deliver warmth and happiness in every bowl.