This Sweet Potato and Red Pepper Soup is smooth, naturally sweet and packed with smoky flavour from the roasted vegetables. Roasting brings out the sweetness of the peppers and deepens the flavour of the sweet potato, creating a rich, comforting soup with very little effort. Blended until smooth, it has a lovely velvety texture without needing cream.
It's an easy one-tray recipe that's naturally vegan, dairy-free and gluten-free, making it perfect for a simple lunch, light dinner or batch cooking for the week.
If you enjoy simple homemade soups, you'll also like my Roasted Red Pepper and Lentil Soup or this Sweet Potato with Chilli and Ginger for a spicier option.
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Why This Sweet Potato and Red Pepper Soup Works
- Roasting intensifies the natural sweetness and flavour.
- Minimal ingredients keep it simple and budget-friendly.
- Naturally creamy texture without adding dairy.
- Easy to batch cook and freeze for later.
- Flexible and easy to adapt with spices or toppings.
Ingredients
This roasted sweet potato soup uses just a handful of simple ingredients.
- Sweet Potato: Best in Autumn (Fall) and early winter. Choose firm potatoes with smooth skin and no soft spots.
- Red Bell Peppers: (Capsicum or Sweet Peppers) Large red bell peppers give the best sweetness. Yellow or orange will also work, but avoid green peppers as they taste bitter. I don't recommend roasted peppers that come in a jar for this recipe as they have a different taste.
- Onion: Onions form the basis of all soups. Brown or yellow onions work best, but red onions or shallots can be used if needed.
- Garlic: Roasts alongside the vegetables to add depth of flavour.
- Smoked Paprika: Adds a subtle smoky richness.
- Vegetable Stock: Use a good quality vegetable stock or broth. Always taste before adding extra salt as salt levels vary. Some vegetable stocks contain gluten.
See recipe card for quantities.
How to make Sweet Potato and Red Pepper Soup
Roasting everything in one tray keeps this recipe simple and maximises flavour.
Step 1: Roast
Preheat the oven to 180°C / 360°F. Chop the peppers in half and remove the stalks and seeds. Peel and chop the onion into quarters. Peel and chop the sweet potato into cubes about 2cm or 1 inch. Remove the skin from the garlic cloves and place them in a roasting tray in a single layer. Drizzle with olive oil and sprinkle with the smoked paprika. Roast for 30 minutes until soft.
Step 2: Remove
Remove the roasted vegetables from the oven and check they are soft.
Step 3: Stock
Add the stock and the roasted vegetables to a large pan.
Step 4: Blend
Blend the vegetables with an immersion stick blender, season, and heat through, then serve.
Tip
Make sure the vegetables are fully soft before blending. This ensures a smooth, velvety texture without any graininess.
Variations
This sweet potato soup is easy to adapt depending on what you have or the flavour you want.
- Creamier Version: Replace half the vegetable stock with coconut milk for a creamier texture. Instead of smoked paprika, you could also add a Thai spice such as Thai 7 spice.
- Spicy Version: Add chilli powder or fresh chilli along with the paprika.
- Non-spicy Herby Version: Swap paprika for dried oregano or thyme for a lighter flavour.
Equipment
You'll need a blender to make this soup.
A stick blender is the easiest option as you can blend directly in the pan. If using a countertop blender, allow the soup to cool slightly first and blend in batches. Be careful when blending hot liquids.
Serving Suggestions
A roasted Sweet Potato and Red Pepper soup is delicious served with some crusty bread. For a quick homemade bread that takes just 10 minutes, try this easy 3-ingredient Flatbread recipe. For something a bit more exciting that is guaranteed to impress, try these Cheesy Bites or Cheese and Courgette Muffins.
Topping Ideas
Add toppings to bring texture and take your sweet potato soup to the next level.
- Chilli flakes
- Pumpkin seeds
- Croutons
- Dash of cream or plain yoghurt.
- Fresh herbs such as coriander (cilantro), parsley or basil.
Storage
This soup stores well, making it ideal for batch cooking.
- Fridge: Up to 3 days in an airtight container.
- Freezer: 4 - 6 months for best quality.
Defrost overnight in the fridge and reheat gently on the hob.
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Sustainability
Buying loose vegetables helps reduce plastic waste. Soups are a great way to use up vegetables that are past their best and avoid food waste. Some spices such as paprika and chilli are available as Fairtrade, which helps support the world's poorest farmers, particularly in how they adapt to climate change. Coconut milk is also available as a Fairtrade item. Cooking soup in a batch helps save on energy costs.
Top tip
Because soup is easy to freeze, why not make a batch and freeze it in portion sizes. This helps save on energy costs.
FAQ
Roasting gives the best flavour, but you can boil or sauté (fry) the vegetables if you're short on time. The soup will be lighter in taste.
Add more stock to thin it out, or simmer a little longer to reduce and thicken.
A blender is recommended for a smooth texture, but you can mash it for a more rustic soup.
Related
Looking for other soup or sweet potato recipes? Try these:
📖 Recipe
Sweet Potato and Red Pepper Soup
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Ingredients
- 500 g Sweet Potatoes peeled and diced into 2cm/1 inch cubes
- 2 Red Bell Peppers stalks removed and de-seeded
- 1 onion brown or red, peeled
- 2 cloves garlic peeled
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika fairtrade available
- 700 ml vegetable stock
- 1 dash salt
- 1 dash freshly ground black pepper fairtrade available
Instructions
- Preheat the oven to 180°C / 360°F. Chop the peppers in half and remove the stalks and seeds. Peel and chop the onion into quarters. Peel and chop the sweet potato into cubes about 2cm or 1 inch. Remove the skin from the garlic cloves and place them in a roasting tray in a single layer. Drizzle with olive oil and sprinkle with the smoked paprika. Roast for 30 minutes until soft.500 g Sweet Potatoes, 2 Red Bell Peppers, 1 onion, 2 cloves garlic, 2 tablespoon olive oil, 1 teaspoon smoked paprika
- Remove the roasted vegetables from the oven and check they are soft.700 ml vegetable stock
- Add the stock and the roasted vegetables to a large pan.
- Blend the vegetables with an immersion stick blender, season, and heat through, then serve.1 dash salt, 1 dash freshly ground black pepper
Notes
Ingredient Notes
-
- Sweet Potato - Sweet potatoes are at their best in Autumn (Fall) and early winter. The most common coloured flesh is orange, but you can also buy ones with red or yellow flesh. Look for potatoes with a smooth skin without brusing, spots or signs of sprouting.
-
- Red Bell Peppers (Capsicum or Sweet Peppers) Large red bell peppers work best for this recipe. Don't be afraid to use any that are past their best as they will roast well. You can also use yellow or orange, but avoid the green ones as they have a more bitter taste. Roasted peppers that come in a jar are not recommended.
-
- Onion. Onions form the basis of all soups. Use brown or yellow onions. If you don't have one you can also use a red onion or even shallots.
-
- Smoked Paprika - this will give the soup a rich smokey flavour. If you prefer other flavours, see the suggested variations below.
-
- Stock - use a good quality vegetable stock. The level of sodium in stock varies widely so always taste your soup before adding any additional salt.
Variations
- Creamier Version: Replace half the vegetable stock with coconut milk for a creamier texture. Instead of smoked paprika, you could also add a Thai spice such as Thai 7 spice.
- Spicy Version: Add chilli powder or fresh chilli along with the paprika.
- Non-spicy Herby Version: Swap paprika for dried oregano or thyme for a lighter flavour.
Serving Suggestion
Serve with fresh crusty bread. You can also add some toppings such as croutons, chilli flakes or pumpkin seeds if you have used spices in your soup. If you've opted for herbs, a dash of cream and a sprinking of fresh herbs such as basil or parsley.Storage
This soup stores well, making it ideal for batch cooking.- Fridge: Up to 3 days in an airtight container.
- Freezer: 4 - 6 months for best quality.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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