Roasted Red Pepper Soup (Printable)
Velvety blend of roasted peppers and sweet potatoes delivers comfort and rich nutrients.
# What You'll Need:
→ Vegetables
01 - 2 large red bell peppers, halved and seeded
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 tablespoon olive oil
→ Seasonings
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - 2 tablespoons coconut cream or sour cream
13 - Fresh coriander or parsley, chopped
# How-To Steps:
01 - Preheat oven to 425°F. Place red pepper halves skin side up on a parchment-lined baking sheet and roast for 20 minutes until skins blister and blacken.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off and discard skins, then chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and sweet potatoes and sauté for 5 minutes until softened.
04 - Stir in minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for 1 minute until fragrant.
05 - Add chopped roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
06 - Remove from heat and use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
07 - Season with salt and pepper to taste. Thin with additional broth if needed for desired consistency.
08 - Ladle soup into bowls and garnish with coconut cream or sour cream and chopped fresh herbs.
# Expert Advice:
01 -
- It tastes like something you'd pay for at a restaurant, but comes together in under an hour with ingredients you probably already have.
- The roasting step is where the magic happens—it deepens the pepper flavor so much that you won't miss cream or complicated technique.
- One pot, one blender, and you've got enough for days of lunches that actually feel nourishing instead of repetitive.
02 -
- Don't skip the roasting step or try to rush it—raw or lightly cooked peppers taste thin and vegetal, but roasted ones taste like concentrated sweetness and depth.
- Blend the soup until it's completely smooth, because even small pieces of sweet potato will make it feel grainy rather than silky.
- Season at the very end, after blending, because the flavors shift as the soup reduces and purées, and what tasted right in the pot might be under-seasoned in the bowl.
03 -
- Make double and freeze half in portions—defrosted, it tastes like you made it fresh, and some mornings you need that kind of shortcut.
- The peppers will continue to soften slightly as they cool, so peel them as soon as you can handle the heat; waiting makes the skins stick harder.