My Roasted Sweet Potato and Red Pepper Soup is so comforting to eat and full of vibrant flavours. The delicious vegetables are seasoned and roasted to perfection then blended with vegetable stock, producing a smooth, comforting bowl of soup that is both vegan and gluten-free.
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Why we love this recipe:
Aside from being delicious, this Sweet Potato and Red Pepper Soup is full of nutrients.
You'll love this recipe because:
- When you are short on time, this soup is quick and easy to prepare.
- It is great to have on hand – it freezes well, so you can have some ready to go for when you are in need of a quick lunch or dinner!
- The quantities of the ingredients can easily be adjusted to make a bigger batch.
- It is vegan and gluten-free, so suitable for many dietary requirements.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Red Capsicums/Bell Pepper and Sweet Potato - our flavour base for the soup. We roast them for extra depth of flavour and sweetness.
Brown/yellow onion - indispensable as a flavour base in this soup.
Olive oil - to roast the vegetables.
Vegetable stock – you can make your own or use a commercial variety.
Dried Oregano - works well with the vegetables and adds great flavour to the soup.
Sea salt and pepper – to taste.
Step by Step Instructions:
- Prepare your vegetables and put them on a baking tray.
- Roast until they are tender.
- Add the roasted vegetables to a blender or saucepan, along with the stock.
- Blend until a smooth consistency. Warm through, and season to taste. Serve with a garnish of your choice.
Tips for Success and FAQs:
Make sure that the vegetables are cooked through before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked.
You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend at a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Make this soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement - perhaps a drizzle of cream or yoghurt on top, with a garnish of fresh herbs.
The soup will last for 3 days in the fridge.
Yes, soup is one of the best meals to make ahead because it freezes so well. Make a big batch and allow the soup to cool completely before storing it in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.
Pumpkin is a great substitute!
Serving Suggestions:
Serve a warming bowl of Roasted Sweet Potato and Red Pepper Soup alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
Try some more of our favourite soup recipes:
- Potato Soup
- Roasted Carrot Soup with Coconut
- Cauliflower and Potato Soup
- Spiced Pumpkin and Sweet Potato Soup
- Broccoli and Potato Soup
- Roasted Capsicum Soup with Basil Oil
- Zucchini and Potato Soup
- Or, check out our collection of Easy Soup Recipes here.
I hope that this delicious Sweet Potato and Red Pepper Soup will become a new favourite in your household. Do let me know in the comments below if you try it.
Enjoy!
Alex xx
Sweet Potato and Red Pepper Soup
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 600 g (1.3 lb) sweet potato
- 1 large red capsicum/bell pepper See Note 1
- 1 medium brown/yellow onion
- 1 teaspoon dried oregano
- 2 tablespoon extra virgin olive oil See Note 2
- 2 cups (500 ml) vegetable stock See Notes 3 and 4
- sea salt and freshly ground black pepper - to taste See Note 5
To garnish: (optional)
- fresh herbs and a swirl of cream or yoghurt.
Instructions
- Preheat oven to 200 degrees C (390 F).
- Line a sheet pan with baking paper.
- Place the prepared vegetables on the baking tray. Drizzle over the olive oil and oregano, and season with salt and pepper.
- Put the vegetables in the oven, and roast for 25-30 minutes, tossing halfway through. The vegetables should be completely cooked through, and have good colour to them.
- In a medium-size saucepan, add the vegetables and the stock. Blend until smooth using an immersion blender.
- Warm the soup, and check the seasoning is to your liking. Serve immediately with a garnish of your choice.
Notes
- Red capsicums (bell peppers) have the best flavour and are ideal for this recipe.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- I have used vegetable stock in this recipe to keep it vegan, but you could also use chicken stock.
- If you prefer a thinner soup, add an additional ½ cup of vegetable stock.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Please note, the nutritional information is based on the recipe making approximately 4 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Pip says
Delicious! I omitted the herbs but added a little Hungarian paprika for a bit more heat. Thanks so much for the recipe, I'll definitely make it again!
Alexandra Cook says
Hi Pip!
So happy you enjoyed this recipe, and really appreciate you taking the time to let me know 🙂
Alex xo