This Roasted Sweet Potato and Red Pepper Soup has minimal ingredients and heavily relies on caramelized roasted vegetables for natural sweetness and abundance of flavor!
It's made by roasting a combination of sweet potatoes, red bell peppers, and onion.
Then, the vegetables are blended with vegetable broth and coconut milk instead of heavy cream to create a rich and smooth soup.
It's naturally gluten-free, dairy-free, vegetarian and vegan.
Whether you're preparing for a cozy family dinner or looking to impress guests at a dinner party, this Roasted Sweet Potato and Red Pepper Soup is guaranteed to impress.
This vegan roasted sweet potato soup is perfect for an easy, and delicious fall meal! It is great for lunch, or dinner, or would be wonderful served as a starter to your Christmas feast.
Sweet Potatoes: The base of this creamy vegetable soup is sweet potatoes. When roasted, they become sweeter and caramelized.
Red Bell Peppers: Diced red peppers are roasted along with the sweet potatoes.
Onion and Garlic: Onion and garlic are a must for soup! They add so much flavor.
Seasoning: Smoked paprika, dried oregano, dried thyme, kosher salt, black pepper, and red pepper flakes are added for smokiness, flavor, and a touch of heat.
Vegetable Broth: Use a good quality low-sodium vegetable broth for the best results.
Full-Fat Coconut Milk: Adds creaminess.
See recipe card for quantities.
An immersion blender makes blending hot liquids incredibly easy. You can blend your soup right in the pot in minutes!
I can't live without this immersion blender tool by Fullstar!
Alternatively, transfer the soup ingredients into a high-speed blender and blend until smooth. Just be cautious and careful when blending hot liquids.
How to Make This Recipe
This sweet potato and red pepper soup is easy to make, creamy, and naturally sweet and savory.
The complete written recipe can be found in the recipe card below.
Step 1: Chop the sweet potatoes and add them to a large baking dish.
Step 2: Add the chopped red bell peppers.
Step 3: Largely dice the onions and mince the garlic. Add them to vegetables and toss together.
Step 4: Add the olive oil, smoked paprika, 1 teaspoon of salt, dried thyme, dried oregano, chili flakes, and black pepper and toss to combine.
Step 5: Bake for 25 minutes then toss for an additional 15-20 minutes or until golden brown.
Step 6: Add the roasted vegetables to a large soup pot.
Step 7: Pour in the vegetable broth and coconut milk. Reserve ¼ cup of the coconut milk for drizzling over the top of the serving bowls.
Step 8: Use an immersion blender to purée the soup until smooth and creamy.
Step 9: Taste and adjust the following: salt, black pepper, and red chili flakes.
Divide into serving bowls and top with a drizzle of coconut milk, chopped thyme, and red chili flakes. Serve with sourdough bread.
Note: If you don't have an immersion blender, carefully transfer the soup to a blender and blend in batches. Be extra cautious blending hot liquids.
Substitutions & Variations
This delicious pepper and sweet potato soup can easily be adapted and customized to your preferences.
Feel free to mix and match ingredients, substitute spices, or adjust the heat to make it your own.
Make it less spicy: Omit the red chili flakes or use just a pinch. Alternatively, sprinkle red chili flakes on the top for those who want a bit of spice.
Make it spicier: Add more red chili flakes. I found ½ teaspoon to be the perfect amount of spice but if you want more, add a full teaspoon.
Make it sweeter: Sweet potatoes are naturally sweet but this soup is still savory. Feel free to sweeten the soup with a hint of maple syrup and garnish with toasted pecans or walnuts for crunch.
Change up spices: Cinnamon, nutmeg, curry powder, ground ginger, or turmeric would be a nice way to change up the spices.
This creamy vegan sweet potato soup is a hearty and tasty lunch or dinner that pairs well with a variety of sides.
Bread: This soup is best served with crusty French bread, a baguette, or sourdough bread.
Grains: Serve with a side of brown side or quinoa.
Salads: My favorite salad to serve this vegan sweet potato soup with is this Arugula Spinach and Pear Salad.
Roasted Vegetables: Roasted broccoli or Brussels sprouts would be a great side dish.
Tips & Tricks
Roast the vegetables in small even pieces. You can roast potatoes whole but you'd be missing out on that caramelized golden brown exterior which adds a ton of flavor to this simple soup.
Don't overcrowd the pan. You will probably need to separate the vegetables onto two baking trays to ensure even browning.
Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
How much salt you need will depend on the saltiness of your broth as well. I used no-salt vegetable broth but usually use low-sodium. If you’re using regular broth start with ½-1 teaspoon and adjust as needed.
If using a blender instead of an immersion blender, vent for steam. Otherwise, too much steam pressure can build in the blender and you'll end up with a mess or you may get burned. Use a kitchen towel to hold down the vented lid in your blender.
Store: Store leftover potato red pepper soup in an airtight container in the refrigerator for up to 5 days.
Reheat: Simply reheat the soup on the stovetop over medium heat or microwave until hot.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat.
Frequently Asked Questions
No, but I highly recommend it. You won't need to transfer the soup from the pot to the blender and it removes the risk of steam pressure building up in the blender and exploding.
If your soup is too thick, add a splash more vegetable broth until the perfect consistency is reached.
Yes, that would be a great substitute for fresh red peppers.
More Soup Recipes
Looking for other creamy soup recipes like this? Try these:
Roasted Sweet Potato and Red Pepper Soup
- 2 tablespoons Extra-Virgin Olive Oil
- 2 large Sweet Potatoes diced
- 1 pound Red Bell Peppers diced
- 1 medium Yellow Onion diced
- 5 Garlic Cloves minced
- 1 teaspoon Smoked Paprika
- 2 teaspoons Kosher Salt divided, see note
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ½ teaspoon Red Chili Flakes more to taste
- ½ teaspoon Black Pepper
- 4 cups Low-Sodium Vegetable Broth
- 1 can Full-Fat Coconut Milk reserve ¼ cup
- Preheat the oven to 400F.
- Dice the sweet potatoes, red bell peppers, onion, and garlic and toss. together in a large baking dish.
- Add the olive oil, smoked paprika, 1 teaspoon of salt, dried thyme, dried oregano, chili flakes, and black pepper and toss to combine.
- Note: Avoid over-crowding the baking dish. I recommend using two baking dishes to avoid the vegetables from steaming instead of roasting.
- Bake for 25 minutes then toss for an additional 15-20 minutes or until golden brown.
- Add the roasted vegetables to a large soup pot and pour in the vegetable broth, coconut milk and remaining salt. Reserve ¼ cup of the coconut milk for drizzling over the top of the serving bowls.
- Use an immersion blender to purée the soup until smooth and creamy. Note: If your soup is too thick, add a splash more vegetable broth until the perfect consistency is reached.
- Taste and adjust the following: salt, black pepper, and red chili flakes.
- Divide into serving bowls and top with a drizzle of coconut milk, chopped thyme, and red chili flakes. Serve with sourdough bread.
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