Roasted Red Pepper and Sweet Potato Soup

Delicious flavors come together in this creamy Roasted Red Pepper and Sweet Potato Soup that is full of flavor.

Love soup recipes? Also try my Chicken Tortellini Soup or Homemade Bean and Bacon Soup.

I love a good soup, especially when it is filled with flavor.

And this Roasted Red Pepper and Sweet Potato Soup is just that – filled with flavor.

I also love that this soup is creamy, but you still get the chunks of vegetables. And the spice mixture really makes this amazing.

Serve it up with some dinner rolls and dinner is served!

Ingredients

Make sure to check out the recipe card at the end of the post for full ingredients and amounts as well as the instructions.

• Olive Oil: I like to use olive oil, but any high heat oil should work.
• Onions: This soup has a good amount of onions for flavor. If you aren’t a huge onion fan, feel free to cut back on the amount of onions.
• Roasted Red Peppers: This is easy to make with jarred roasted red peppers. If you are using home-roasted peppers, you will need to add in some extra liquid, as the recipe uses the liquid in the jar of peppers.
• Green Chiles: The green chiles add some great flavor.
• Cumin, Salt, & Coriander: This mixture of spices really goes well in this soup. Do make sure that you taste and add more salt, if needed.
• Sweet Potatoes: You want to make sure that the potatoes are cubed consistently so that they will cook evenly.
• Vegetable Broth: I used vegetable broth to keep this vegetarian, but you can use chicken broth for even more flavor.
• Cilantro: The cilantro adds another layer of flavor, but if you don’t care for cilantro, you can leave it out.
• Lemon Juice: This does not give the soup a lemon flavor, but just adds in some acidity.
• Cream Cheese: This gives you the creaminess, along with blending part of the soup. I have only tested this with full fat cream cheese, but I am guessing that low fat would work, as well.

How to Make Roasted Red Pepper and Sweet Potato Soup

1. Start by cooking the onions in the oil. I like to use my Dutch oven, but any large soup pot will work. Once the onions are soft, stir in the red peppers, green chiles, cumin, salt, and coriander. Cook this together.
2. Add the juice from the jar of the peppers along with the sweet potatoes and the broth. Cook this until the potatoes are tender.
3. Stir in the cilantro and the lemon juice, then let the soup cool slightly.
4. Take half of the soup and add it to a blender along with the cream cheese. Process until smooth, then stir this mixture back into the soup pot. Heat through then serve!

More Soup Recipes

Sausage Tortellini Soup
Chicken and Gnocchi Soup
Crock Pot Cheeseburger Soup
Taco Soup Recipe
Hamburger Soup

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Roasted Red Pepper and Sweet Potato Soup

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• Author: Deborah Harroun
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: American

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Description

Delicious flavors come together in this creamy Roasted Red Pepper and Sweet Potato Soup that is full of flavor.

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Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 jar (12 oz) roasted red peppers, chopped, liquid reserved
• 1 can (4 oz) 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

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Instructions

1. 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.
2. 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.
3. 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

• Serving Size: 1/6 of soup
• Calories: 245
• Sugar: 10 g
• Sodium: 1213 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 21 mg

Keywords: Roasted Red Pepper and Sweet Potato soup, soup recipe