Roasted Red Pepper Soup (Printable)

Velvety blend of roasted red peppers and sweet potatoes for a comforting nutrient-rich dish.

# 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 Make It:

01 - Preheat the oven to 425°F. Arrange the halved red peppers skin side up on a parchment-lined baking sheet. Roast for 20 minutes until skins are blistered and blackened.
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; 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 the roasted red peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
06 - Remove from heat. Use an immersion blender or transfer in batches to a blender to puree the mixture until smooth.
07 - Season with salt and black pepper to taste. Thin with additional broth if desired.
08 - Ladle into bowls and garnish with coconut cream or sour cream and chopped fresh herbs.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without any cream (unless you want to add it), which feels like you've discovered a secret.
  • The roasted peppers give it a depth that tastes like you spent hours cooking, when really you're done in under an hour.
  • It freezes beautifully, so you can make a big batch and have comfort in your freezer for weeks.
  • Every spoonful is silky and naturally sweet, with just enough spice to keep it interesting.
02 -
  • Don't skip the roasting step—it's the difference between a good soup and one that tastes restaurant-worthy, because those blackened skins are doing all the heavy lifting on flavor.
  • The soup tastes even better the next day after the flavors have had time to marry, so this is actually a perfect make-ahead dish.
  • If your sweet potatoes aren't tender after 20 minutes, give them another 5 to 10 minutes of simmering rather than rushing to blend them.
03 -
  • Make a big batch and freeze it in portions so you always have a nourishing meal waiting—it keeps beautifully for up to three months.
  • If you don't have an immersion blender, a regular blender works perfectly fine; just let the soup cool slightly and work in batches so nothing splashes out.

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