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Bowl of soup, garnished with cream and pepper, with a spoon in the bowl.

Sweet Potato and Red Pepper Soup

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.
Course Dinner, Lunch, Main Course, Soup
Cuisine International
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 211kcal
Author Alexandra


  • 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.


  • 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.


  1. Red capsicums (bell peppers) have the best flavour and are ideal for this recipe.
  2. 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.
  3. I have used vegetable stock in this recipe to keep it vegan, but you could also use chicken stock.
  4. If you prefer a thinner soup, add an additional ½ cup of vegetable stock.
  5. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  6. 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.
  7. 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.


Calories: 211kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 554mg | Potassium: 599mg | Fiber: 6g | Sugar: 9g | Calcium: 56mg | Iron: 1mg