Experience a symphony of comforting flavors in this exceptionally creamy and rich Roasted Red Pepper and Sweet Potato Soup. This delightful recipe blends the smoky sweetness of roasted red peppers with the earthy goodness of sweet potatoes, creating a bowl that is both nourishing and incredibly satisfying. Perfect for a cozy evening, a light lunch, or an impressive starter, this soup promises to be a new favorite in your culinary repertoire.
If you’re a devoted fan of hearty soup recipes, then you’re in for a treat. This vibrant soup stands proudly alongside other beloved classics like my comforting Chicken Tortellini Soup or the robust Homemade Bean and Bacon Soup. Each spoonful of this Roasted Red Pepper and Sweet Potato Soup is a testament to how simple, wholesome ingredients can transform into something truly extraordinary.
Roasted Red Pepper and Sweet Potato Soup: A Creamy & Flavorful Delight
There’s nothing quite like a well-made soup to warm the soul, especially when it’s bursting with layers of flavor. My personal preference leans towards soups that don’t just fill you up but also leave a lasting impression on your palate. This Roasted Red Pepper and Sweet Potato Soup embodies exactly that philosophy—it’s not just a meal; it’s an experience.
What makes this soup truly special is its perfect balance. It delivers an incredible creaminess that melts in your mouth, yet it retains delightful chunks of tender vegetables, providing a satisfying texture with every bite. The carefully selected blend of spices elevates the natural sweetness of the potatoes and the smoky depth of the red peppers, creating an absolutely amazing flavor profile that you’ll crave again and again. Serve it alongside some warm, crusty dinner rolls, and you’ve got a complete, soul-satisfying meal ready to be enjoyed.
Why You’ll Fall in Love with This Soup
This Roasted Red Pepper and Sweet Potato Soup isn’t just another recipe; it’s a testament to simple ingredients coming together to create something truly magical. Here are a few reasons why this soup will quickly become a cherished favorite in your home:
- Unforgettable Flavor Profile: The star combination of roasted red peppers and sweet potatoes offers a sweet, smoky, and slightly earthy base. When enhanced with aromatic spices like cumin and coriander, the flavors become incredibly complex and utterly delicious, without being overwhelming.
- Luxuriously Creamy Texture: Achieving a velvety smooth consistency is key to a comforting soup. This recipe manages to deliver that rich creaminess, thanks to a clever blending technique and the addition of cream cheese, without relying on heavy cream. You get that satisfying mouthfeel while still enjoying the delightful textural contrast of softened vegetable pieces.
- Wholesome and Nutritious: Sweet potatoes are powerhouses of vitamins, minerals, and fiber, while red peppers contribute vibrant color and antioxidants. This soup is packed with good-for-you ingredients, making it a nutritious choice for any meal.
- Versatile and Customizable: Whether you prefer a hint of spice, a richer broth, or even some added protein, this soup is incredibly adaptable. It’s naturally vegetarian, making it suitable for a wide range of dietary preferences, with easy options for making it vegan (see variations below).
- Easy to Prepare: Despite its gourmet taste, this soup is surprisingly simple to make. With straightforward steps and readily available ingredients, even novice cooks can achieve fantastic results. It’s perfect for busy weeknights or relaxed weekend cooking.
Essential Ingredients for a Flavorful Soup
Crafting this exquisite soup relies on a blend of simple, high-quality ingredients. While the full list with precise measurements is in the recipe card below, let’s delve into what each component brings to the pot:
- Olive Oil: The foundation of our flavor building. I prefer using a good quality olive oil for its rich, fruity notes, but any high-heat cooking oil you have on hand will work perfectly. It’s crucial for sautéing the aromatics and drawing out their full potential.
- Onions: These unsung heroes provide a significant depth of savory flavor to the soup. Don’t be shy with the amount; their sweetness mellows as they cook down. If you’re not a huge fan of a strong onion presence, feel free to slightly reduce the quantity, but remember they are key to the soup’s robust base.
- Roasted Red Peppers: This is where much of the soup’s distinctive smoky sweetness comes from. Using jarred roasted red peppers is a fantastic shortcut that saves time and effort, and their preserved liquid is vital for the recipe. If you opt for home-roasted peppers, you’ll need to compensate by adding extra vegetable broth to match the liquid content.
- Green Chiles: A subtle yet impactful addition, diced green chiles introduce a mild earthy heat and a wonderful layer of flavor that complements the sweetness of the peppers and potatoes without making the soup overly spicy.
- Cumin, Salt, & Coriander: This trio of spices is the heart of the soup’s aromatic profile. Ground cumin brings warmth and a slightly smoky note, while ground coriander adds a hint of citrus and floral complexity. Salt is indispensable for balancing and enhancing all the flavors. Always taste and adjust salt levels as needed throughout the cooking process.
- Sweet Potatoes: The creamy body and natural sweetness of the soup come from these vibrant tubers. Ensure they are peeled and cubed into consistent, bite-sized pieces. Uniform sizing is essential for even cooking, guaranteeing that all pieces become tender at the same time.
- Vegetable Broth: To keep this soup vegetarian-friendly, vegetable broth is the ideal choice, providing a savory liquid base. However, if you’re not adhering to a vegetarian diet and desire an even richer flavor, chicken broth can be used as a delicious alternative.
- Cilantro: Fresh minced cilantro brightens the soup with a pop of herbaceous freshness and a unique, slightly citrusy aroma. It adds another layer of dynamic flavor. If cilantro isn’t to your taste, you can easily omit it or substitute with fresh parsley for a milder herb note.
- Lemon Juice: A splash of fresh lemon juice is a secret weapon in many dishes. It doesn’t impart a dominant lemon flavor here; rather, its acidity cuts through the richness, brightens the overall taste, and balances the sweetness, making the soup feel more vibrant and less heavy.
- Cream Cheese: This is the magic ingredient that delivers that irresistible, silky creaminess without the need for heavy cream. As part of the blending process, it emulsifies into the soup, adding richness and a subtle tang. I’ve primarily tested this recipe with full-fat cream cheese for optimal texture, but a low-fat version should also yield good results.
How to Create This Luscious Roasted Red Pepper and Sweet Potato Soup
Making this flavorful soup is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfect pot every time:
- Sauté the Aromatics: Begin by heating the olive oil in a large soup pot or a Dutch oven over medium-high heat. Add the chopped onions and cook them, stirring occasionally, until they become soft and translucent, usually about 5-7 minutes. This step is crucial for building the flavor base. Once the onions are ready, stir in the chopped roasted red peppers, diced green chiles, ground cumin, salt, and ground coriander. Continue to cook for another 1-2 minutes, allowing the spices to become fragrant and their flavors to meld with the vegetables.
- Simmer to Tenderness: Pour in the reserved liquid from the jar of roasted red peppers, along with the cubed sweet potatoes and vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 10-15 minutes, or until the sweet potatoes are fork-tender. This ensures the potatoes are soft enough for partial blending.
- Brighten and Cool: Once the potatoes are tender, stir in the fresh minced cilantro and the lemon juice. Give it a good stir to incorporate. Then, remove the pot from the heat and allow the soup to cool slightly for about 10-15 minutes. This step is important for safe blending, as blending very hot liquids can be hazardous.
- Blend for Creaminess & Finish: Carefully transfer about half of the soup into a blender (or use an immersion blender directly in the pot, if preferred). Add the cubed cream cheese to the blender. Process until the mixture is completely smooth and creamy. Pour the blended soup back into the soup pot with the unblended portion. Stir everything together until well combined and heat through gently over low heat, ensuring the cream cheese fully melts and integrates. Taste and adjust seasoning with additional salt if needed. Serve hot and enjoy!
Tips for the Best Roasted Red Pepper and Sweet Potato Soup
- Don’t Rush the Sauté: Allowing the onions and spices to properly cook and become fragrant is essential for building a deep flavor base.
- Uniform Potato Cubes: Cut your sweet potatoes into even-sized cubes to ensure they cook at the same rate, resulting in a consistent texture throughout the soup.
- Adjust Sweetness/Spice: If your sweet potatoes are extra sweet, a tiny pinch of cayenne pepper can add a lovely counter-balance. Conversely, if you want more sweetness, a dash of maple syrup can be added at the end.
- Blending Technique: When blending hot soup, always fill the blender only halfway, hold the lid down firmly, and start on a low speed, gradually increasing. A small opening in the lid (if your blender has one) can release steam safely.
- Garnish Generously: A sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, or even some homemade croutons can elevate the presentation and add extra texture and flavor.
Variations and Serving Suggestions
This soup is wonderfully versatile! Here are some ideas to customize it:
- Make it Vegan: Substitute the cream cheese with a full-fat can of coconut milk (added at the end and blended) or a high-quality vegan cream cheese alternative. Ensure your vegetable broth is vegan.
- Add Protein: For a heartier meal, stir in cooked shredded chicken, white beans, or chickpeas during the last few minutes of simmering.
- Spice It Up: If you enjoy a kick, add a pinch of red pepper flakes with the other spices, or a dash of hot sauce at the end.
- Smoky Flavor Boost: A tiny amount of smoked paprika can further enhance the smoky notes of the roasted red peppers.
- Serving Pairings: Beyond dinner rolls, serve this soup with crusty artisan bread, a fresh green salad, or alongside a grilled cheese sandwich for the ultimate comfort food combination.
Storage and Reheating
This soup is excellent for meal prepping!
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, this soup freezes beautifully. Freeze in individual portions or larger containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of extra broth or water to achieve your desired consistency as it can thicken in the fridge.
More Delicious Soup Recipes to Explore
If you loved this creamy and flavorful soup, be sure to check out these other comforting recipes from my kitchen:
Sausage Tortellini Soup
Chicken and Gnocchi Soup
Baked Potato Soup
Crock Pot Cheeseburger Soup
Taco Soup Recipe
Hamburger Soup
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Roasted Red Pepper and Sweet Potato Soup
Pin Recipe
Delicious flavors come together in this creamy Roasted Red Pepper and Sweet Potato Soup that is full of flavor.
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 (12 oz) jar roasted red peppers, chopped, liquid reserved
- 1 (4 oz) can diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 3 – 4 cups peeled, cubed sweet potatoes
- 4 cups vegetable broth
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lemon juice
- 4 oz cream cheese, cubed
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt, and coriander. Cook for 1-2 minutes.
- Stir in the reserved juice from the roasted red peppers, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the cilantro and lemon juice. Let the soup cool slightly.
- Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.
Recipe Notes:
Adapted from Taste of Home
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/6 of soup, Calories: 245kcal (12%), Carbohydrates: 25g (8%), Protein: 4g (8%), Fat: 14g (22%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 21mg (7%), Sodium: 1213mg (53%), Fiber: 3g (13%), Sugar: 10g (11%)