Roasted Red Pepper And Sweet Potato Soup

This Roasted Red Pepper and Sweet Potato Soup is incredibly delicious and so easy to make! Simply roast nutritious veggies to perfection before blending them up with broth, coconut milk, and flavorful spices. Everyone will love a big bowl of this creamy, comforting vegan meal!

It’s incredible to think how delicious a simple pan of roasted healthy veggies can be! This savory roasted pepper soup is no exception! These veggies make the best combination and a touch of oregano and cumin gives this dish the tastiest southwest flare!

I like to whip up this creamy bowl of luscious love when I have a ton of vegetables that I need to use up. We usually buy bell peppers and sweet potatoes in bulk and this simple soup is a great way to enjoy them.

It’s so easy to make! Simply chop the sweet potatoes, bell peppers, and onions into large chunks and add them to a sheet pan. Then cut off the bottom third of a whole garlic bulb, drizzle it with olive oil, wrap it in foil, and add it to the pan.

Roast everything up until you see some charred burnt ends on the peppers and onions. Add them to a pot along with broth, coconut milk for creaminess, and a few seasonings.

Use an immersion blender while the flavors marry. You can leave some texture in it or blend all of it into a smooth purée. You can also add as little or as much broth depending on how thin you want it to be.

And that’s it. This wholesome veggie soup is so simple to make, yet quite appetizing!

If you like roasted veggie recipes, be sure to check out my Roasted Tomato Soup, Roasted Tomato Sandwich, Roasted Ranchero Sauce, and Jackfruit Pot Roast!

Reasons To Make This Sweet Potato Bell Pepper Soup

• Naturally vegan
• It’s so easy to prepare
• Great as a make-ahead meal
• Only a few ingredients are needed
• Uses a sheet pan full of nutrient-filled veggies
• Easily gluten-free – just check the broth and topping ingredients

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Ingredients And Substitutions

• Bell Peppers – I like red bell peppers here the best because of their vibrant color and subtle sweetness, although any variety works!
• Onion – Yellow onions are so tasty in this soup, but again, any variety is just as scrumptious.
• Sweet Potatoes – Use freshly peeled and chopped sweet potatoes.
• Garlic – A whole head of garlic is added here.
• Broth – Use vegetable broth or bouillon base mixed with water. Check the ingredients on this one if you’re wanting a gluten-free soup.
• Coconut Milk – I like to add a small amount of coconut milk for creaminess. The flavor pairs so well with the other ingredients, but you can use any milk or cream that you have on hand.
• Seasonings – Salt, pepper, oregano, ginger, and cumin, take this dish over the top! Feel free to add in any other favorites.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and line a large baking sheet.

De-seed and chop the bell peppers, then add them to a large lined sheet pan. Peel and chop the onion, then add them to the pan.

Save the sweet potatoes for last since they start to brown rapidly once peeled. Peel them and cut them into 1-inch chunks. Add them to the pan.

Cut the bottom third of the garlic bulb off. Do not peel it. Then, place it on a sheet of foil and drizzle olive oil over the exposed garlic cloves. Wrap it in the foil and place it on the pan facing upwards.

Roast the veggies until you see crispy burnt ends on the onions and peppers.

Let them cool for a few minutes then add them to a pot over medium-low heat. Wait on adding the garlic bulb because it will need to be cool enough to squeeze it.

Add half of the broth, coconut milk, and spices to the pot. Then squeeze the roasted garlic cloves out of the peel and into the pot in with your hand.

As the flavors are coming together, you can start to blend everything together with an immersion blender. If you don’t have one, you can use a blender or leave them as is.

Stir in the rest of the broth. You can also add in more broth here if you want a thinner consistency.

Enjoy your roasted red pepper and sweet potato soup with any and all of your favorite toppings! I like to sprinkle on some hemp hearts, pumpkin seeds, cilantro, croutons, and a pinch of red pepper flakes for spiciness.

Helpful Tips

• Give the garlic bulb a little extra time to cool down to prevent burning your fingers when you squeeze the roasted cloves out.
• If you use a blender instead of an immersion blender, be sure to let the roasted veggies cool down before blending them to keep the lid from possibly bursting off.

Variation Ideas

• Cheesy: Give it a cheesy flavor by stirring in some nutritional yeast at the end.
• Kid Friendly: Use this as a spin off tomato soup and grilled cheese for the kids!
• Herbs: Toss in a handful of fresh herbs toward the last few minutes on the stove.
• Spicy: Make it spicy by adding in jalapeños, cayenne pepper, or red pepper flakes.
• Greens: Add some greens such as kale or baby spinach during the last few minutes.
• Have Fun: Change up the veggies for new flavor combinations such as yellow bell peppers and sweet onions.

Equipment

I like to line my sheet pan with this nonstick silicone mat for easy cleanup. Having an immersion blender has been a game-changer for us. If you haven’t bought one yet, I highly recommend this one because it has frothing and whisk attachments.

Cooking the soup in a heavy bottom pot such as this one helps because it stays in place during the blending process. Another benefit to having this type of enameled cast iron dish is that it can go into the oven as well.

Storage & Reheat

Store the roasted red pepper and sweet potato soup in a covered dish in the refrigerator for 3 days. Reheat it over the stovetop on in the microwave until hot. You may want to add some more broth or water as it will thicken over time.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.