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Sweet Potato and Red Pepper Soup

$7.14 Recipe/1.79 Serving

Sweet potato and red pepper soup is the perfect comfort food any time of year! This super simple thick and creamy soup recipe is naturally vegan, gluten free, dairy free and Whole30 friendly! Perfect for lunch time or as a light dinner, this soup is even better the next day!

Sweet potato red pepper soup in a white bowl with toppings.

Why this recipe works:

  • Sweet potato and red pepper soup is super filling and so easy to make! All you need are a few pantry ingredients and a blender to get it smooth!
  • Cook this soup in the oven, on the stove, using your instant pot or slow cooker! There are so many options on how to make this soup!
  • This soup is the perfect comfort food; it’s hearty, filling and super delicious! It’s naturally vegan, gluten free, and Whole30 friendly and is perfect for when you have company over! You can easily double to triple the recipe based on your needs!
  • This soup tastes even better the next day, so it’s perfect to make on the weekend and take to lunch for work during the week!
  • Pair this soup with shredded chicken or roasted chickpeas for a complete meal!
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Ingredients:

  • Sweet potatoes
  • Red bell peppers
  • Onion
  • Vegetable broth
  • Ground Cumin
  • Smoked paprika
  • Salt
  • Lime Juice

How do you make this soup in the oven:

Preheat the oven to 400F

Peel and chop the sweet potato into 1-2 inch cubes.

Cubed sweet potatoes in a mixing bowl.

Slice the red bell pepper into 1 inch strips.

Sliced red peppers on a cutting board.

Chop the onion into 8 equal sized cubes.

Chopped white onion on a cutting board.

Place the veggies on a baking sheet (lined with parchment paper or silicone liner).

Vegetables for sweet potato red pepper soup before roasting.

Bake the veggies at 400F for 30 minutes.

Vegetables for sweet potato red pepper soup after roasting.

After baking, add the veggies to a blender with the vegetable broth, salt, cumin and smoked paprika.

Roasted vegetables, vegetable broth and spices in a large pot before blending.

Blend on high until smooth.

Immersion blender blending the sweet potato red pepper soup.

Stir in the juice from 1 lime. Taste for seasoning.

May need to heat on the stove over low heat after blending.

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How do you make this soup on the stove:

  • Prep the veggies like the oven method.
  • Preheat a large pot (or dutch oven) over medium heat (3-4 minutes).
  • Spray the pot with non-stick spray and add the onion. Cook for 3-4 minutes.
  • Add the rest of the ingredients (except the lime juice) and cover the pot. Cook for 20 minutes until the potatoes are tender.
  • Blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
  • Add the soup back to the pot. Add the juice of one lime and stir well. Reheat over low heat as needed.

How do you make this soup in the pressure cooker:

  • Prep the veggies like the oven method.
  • Press the saute button on the instant pot and select 4 minutes. Allow the instant pot to preheat.
  • Spray with non-stick spray and add the onion. Cook for 3-4 minutes.
  • Add the 1 cup of the vegetable broth, the salt, cumin and smoked paprika and add lid. Seal the lid and cook high pressure for 15 minutes (make sure the keep warm is on).
  • Carefully release the pressure (or you can allow it to naturally release).
  • Add the rest of the vegetable broth and blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
  • Add the soup back to the pot (with the keep warm button on). Add the juice of one lime and stir well. Taste for seasoning.

How do you make this soup in the slow cooker:

  • Peel and chop the sweet potato into 1-2 inch cubes.
  • Slice the red bell pepper into 1 inch strips.
  • Chop the onion into 8 equal sized cubes.
  • Add everything except the lime juice to the slow cooker. Cover and cook on low heat for 8 hours or high for 4 hours.
  • Blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
  • Add the soup back to the pot (with the keep warm function on). Add the juice of one lime and stir well. Reheat as needed.
Silver ladle holding a serving of sweet potato red pepper soup.

Tips on adding more flavor:

  • To add that fire roasted pepper flavor to the stove top, instant pot or slow cooker methods above, instead of using a regular red bell pepper, replace it with a small jar of drained roasted red bell pepper.
  • If you want to intensify the flavor of this dish, you can also add a can of diced green chilis before blending.

What are some toppings:

  • Pumpkin seeds
  • Chopped jalapenos
  • Cilantro
  • Roasted chickpeas
  • Vegan coconut bacon
  • Chopped crumbled bacon
  • Red pepper flakes
  • Canned coconut cream or coconut milk
  • Dairy free yogurt or dairy free sour cream
Spoonful of soup being held above the bowl of soup.

What other veggies could you add to this soup?

  • Zucchini squash
  • Carrots
  • Orange or yellow peppers
  • Butternut squash

What should you serve along side this?

What are some other spice variations?

  • Curry: Add a tablespoon of curry powder, 1 tsp. of garam masala (optional) to the soup when you add the other spices. You can top this soup with dairy free plain yogurt when serving.
  • Chipotle: Add 2  tablespoons the canned chipotle peppers in adobo sauce to the soup before blending.
  • Spicy ginger: Add 2 tablespoons of minced ginger and ½ teaspoon of red chili flakes to the soup  and omit the cumin from the recipe.
  • Harissa: Stir in 1-2 tablespoons of harissa paste after blending (start with 1 tablespoon and slowly increase, as this gets spicy fast). Top with dairy free plain yogurt to help offset the spice.

How long will leftovers of this soup last in the fridge?

You can store leftover soup for up to 5 days in an airtight container in the fridge.

Can you freeze this soup after cooking?

Yes! You can freeze this soup in freezer safe containers for up to 1 month.

White pot filled with sweet potato red pepper soup.

Substitutions

Sweet potatoes are a great source of fiber and vitamins and minerals! They are a great source of Vitamin C and full of beta-carotene (which gets converted into Vitamin A).  You could use carrots in place of sweet potatoes, but the soup will not have as much body and texture.

Red bell peppers are a great source of Vitamin C (200% the daily recommended intake) which is great during the winter months! They are also a great source of other vitamins, minerals and antioxidants (including lycopene). You could use any of the veggies listed above in place of the red bell peppers.

Onions: onions add a depth of flavor to the soup, especially when roasting the soup. You can use red, white or yellow onions, add 3-4 tbsp. of chopped green onion or omit the onion completely.

Vegetable broth: this is used to help the soup taste like it’s been cooking all day on the stove. You can also use vegetable stock, chicken broth/stock (not vegan) or water if you don’t have vegetable broth.

Ground cumin: Cumin adds an earthy flavor and smokiness to the dish. You can use any of the other spice variations listed above in place of cumin.

Smoked paprika: This adds a level of smokiness (hence the name) but also adds a real layer of depth to the flavor to the dish. You could also use paprika (but not hot paprika as that would be quite spicy) or chili powder in place of the smoked paprika or use any of the spices listed above.

Lime juice: You could also use white wine vinegar, apple cider vinegar or lemon juice.

If you love this recipe you should try:

What you need to make this recipe:

★ Did you make this recipe? Please give it a star rating below!
Spoon in a bowl of sweet potato red pepper soup.

Sweet Potato and Red Pepper Soup

$7.14 recipe/1.79 serving
Sweet potato and red pepper soup is the perfect lunch or dinner recipe! This thick, creamy soup is so filling and satisfying and made with 8 ingredients you likely have on hand! Naturally vegan, gluten free, dairy free and Whole30 friendly!
5 from 3 votes
Print Pin Save Rate
Course: Soup
Cuisine: American
Keyword: instant pot sweet potato red pepper soup, sweet potato red pepper soup, vegan sweet potato soup
Prep Time: 6 mins
Cook Time: 30 mins
Total Time: 36 mins
Servings: 4 servings

Guided Recipe Video

Ingredients

Instructions

  • Preheat the oven to 400F
  • Peel and cube the sweet potatoes.
  • Cut the peppers into 1 inch strips
  • Cut the onion into 8 pieces.
  • Place all the vegetables on a baking sheet lined with parchment paper or a silicone liner.
  • Bake at 400F for 30 minutes.
  • Add the cooked veggies to a large blender with the vegetable broth, salt, cumin and smoked paprika. Blend on high until smooth.
  • Pour the soup into a large pot. Add the juice of 1 lime and reheat over low heat (if needed).

Notes

See post above for instructions on how to cook on the stove, Instant Pot and Slow Cooker.
What are some other spice variations for this soup?
  • Curry: Add a tablespoon of curry powder, 1 tsp. of garam masala (optional) to the soup when you add the other spices. You can top this soup with dairy free plain yogurt when serving.
  • Chipotle: Add 2 tablespoons the canned chipotle peppers in adobo sauce to the soup before blending.
  • Spicy ginger: Add 2 tablespoons of minced ginger and ½ teaspoon of red chili flakes to the soup and omit the cumin from the recipe.
  • Harissa: Stir in 1-2 tablespoons of harissa paste after blending (start with 1 tablespoon and slowly increase, as this gets spicy fast). Top with dairy free plain yogurt to help offset the spice.
Storage of soup:
  • Fridge in air tight container for up to 5 days
  • Freezer in freezer safe container for up to 1 month.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
271
Fat
 
2
g
Carbohydrates
 
57
g
Fiber
 
9
g
Sugar
 
14
g
Protein
 
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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