This Sweet Potato and Red Pepper Soup is a one-pot, comforting, creamy soup. In just a few steps, you’ll have a flavorful bowl ready in 1 hour. It’s perfect for a cozy meal that’s easy enough to make on a busy weeknight or a laid-back weekend.
You’ll love this recipe if you enjoy soups like Hungarian Mushroom Soup, Wild Rice Mushroom Soup, and Pumpkin Soup with Canned Pumpkin.
This soup requires minimal effort to prepare. It’s a great choice for busy weeknights when you want a comforting homemade meal, but don’t want to spend hours doing hands-on cooking. After you have the ingredients prepped, all you have to do is sauté, simmer, blend, and garnish.
Plus, it’s customizable and can be tailored to your taste by adjusting the seasonings or making it creamier.
Whether you’re a seasoned cook or a beginner, this recipe’s a must-try.
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💛 Why you’ll love this recipe
- One pot recipe that’s ready in just an hour.
- Quick to prepare — great for busy weeknights.
- Easily adaptable, with options for both vegetarian and non-vegetarian preferences.
- Gluten-free and grain-free.
- Stores and reheats well.
➡️ Ingredients
⏲ How to make this sweet potato and red pepper soup
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Sauté Vegetables: In a large soup pot, heat the avocado oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Add Spices: Add the ground cumin, paprika, salt, pepper, and garlic powder to the pot. Stir, then sauté until fragrant, about 30 seconds.
- Add Sweet Potatoes and Bell Peppers: Add the chopped sweet potatoes and red bell peppers to the pot. Stir to combine with the onion and spices.
- Pour in Broth: Add the broth to the pot (if you’ll be using a blender instead of an immersion blender to blend the soup after cooking, see the Recipe Tip note below). Increase the stovetop heat to high and bring the mixture to a boil (this may take 10-15 minutes).
Recipe Tip: I have found that using an immersion blender yields a thicker soup than if you blend with a blender. If you’re going to blend the soup with a blender, use only 5 cups of broth to start with. Then, after blending, if you want to thin the soup out a bit, you can always stir in an additional 1 cup of broth before adding in the heavy cream.
- Simmer: Reduce stovetop heat to low and simmer soup uncovered until sweet potatoes are tender, about 20-25 minutes.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully ladle soup into a blender or food processor, and, in batches, blend until just smooth (do not over-blend!), and then return to the pot (you may need to do this in batches, depending on the capacity of your blender).
- Add Heavy Cream (Optional): If you want a creamier soup, pour in heavy cream, then stir.
- Add Additional Seasoning: Carefully taste the soup and, based on preferences, add more salt and pepper.
- Garnish and Serve: Ladle soup into bowls and garnish with a dollop of sour cream or yogurt and chopped parsley, then serve.
👉 Ingredient substitution suggestions
- Garlic Powder: Use freshly minced garlic instead. One clove of fresh garlic, finely minced, will replace the ½ teaspoon of garlic powder in the recipe. Add it along with the onions for a similar flavor profile.
- Heavy Cream: Half-and-half will work. Or, if you’re looking for a dairy-free option, coconut milk works well here, too.
✨ Variations
- Add some chopped carrots or celery for added texture and flavor.
- For a hint of spice, toss in a finely diced jalapeño.
- Garnish with chopped cilantro or chives instead of parsley.
- Sprinkle on some shredded Parmesan cheese right before serving.
〰️ How to serve
- Bread — Pair with grilled cheese sandwiches, whole-grain rolls, or a baguette.
- Salad — Pair with creamy cucumber onion salad or quinoa chickpea salad.
- Side Dish — Serve with halloumi fries, baked sliced zucchini, or baked jicama fries.
- Protein — Serve alongside chicken bites or shawarma kebabs for added protein.
💬 FAQs
How should the red pepper soup be stored?
Store the soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. If frozen, thaw in the refrigerator overnight before reheating.
How should the soup be reheated?
Transfer the soup to a saucepan and warm on medium heat on the stovetop until heated through. Or, microwave in 30-second increments, stirring after each time, until heated through.
📚 More soup recipes
🍽 Recipe
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Sweet Potato and Red Pepper Soup
Ingredients
- 1 Tablespoon avocado oil or unsalted butter
- 1 medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- 3 large sweet potatoes, peeled and chopped
- 2 red bell peppers, de-seeded and chopped
- 5-6 cups vegetable broth or chicken broth, see Recipe Notes below
- ½ cup 120 milliliters heavy cream (optional)
Optional Garnishes:
- Fresh parsley, finely chopped
- A dollop of sour cream or plain Greek yogurt
Instructions
- Sauté Vegetables: In a large soup pot, heat avocado oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Add Spices: Add ground cumin, paprika, salt, pepper, and garlic powder to pot. Stir, then sauté until fragrant, about 30 seconds.
- Add Sweet Potatoes and Bell Peppers: Add chopped sweet potatoes and red bell peppers to pot. Stir to combine with onion and spices.
- Pour in Broth: Add broth to the pot (if you’ll be using a blender instead of an immersion blender to blend the soup after cooking, see note below). Increase stovetop heat to high and bring mixture to a boil (this may take 10-15 minutes).
- Simmer: Reduce stovetop heat to low and simmer soup uncovered until sweet potatoes are tender, about 20-25 minutes.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully ladle soup into a blender or food processor, and, in batches, blend until just smooth (do not over-blend), and then return to the pot (you may need to do this in batches, depending on the capacity of your blender).
- Add Heavy Cream (Optional): If you want a creamier soup, pour in heavy cream, then stir.
- Add Additional Seasoning: Carefully taste soup and, based on preferences, add more salt and pepper.
- Garnish and Serve: Ladle soup into bowls and garnish with a dollop of sour cream or yogurt and chopped parsley, then serve.
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