Sweet Potato and Red Pepper Soup

4.67 from 6 votes

Sweet Potato and Red Pepper Soup

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.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Keyword: red pepper soup, red pepper soup recipe, sweet potato soup

Servings: servings

Calories: 199kcal

Author: Sara Nelson

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 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.

Video

Notes

If Using a Blender Instead of an Immersion Blender: 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.

Storage: 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.

Reheating Instructions: 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.

Nutrition