Roasted Red Pepper Soup (Printable version)
A velvety blend of roasted peppers and sweet potatoes offers a vibrant, nutrient-rich comfort.
# Ingredient List:
→ 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 oven to 425°F. Arrange red pepper halves skin side up on a parchment-lined baking sheet. Roast for 20 minutes until skins blister and blacken.
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, sautéing for 5 minutes until softened.
04 - Stir in garlic, smoked paprika, ground cumin, and thyme. Cook for 1 minute until fragrant.
05 - Add chopped roasted peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
06 - Remove from heat and blend the soup until smooth using an immersion blender or regular blender in batches.
07 - Adjust seasoning with salt and freshly ground black pepper. Thin with additional broth if desired.
08 - Ladle into bowls and garnish with coconut cream or sour cream and freshly chopped herbs.
# Expert Suggestions:
01 -
- The natural sweetness means you barely need any seasoning, and it actually tastes better the next day as flavors meld.
- One pot, no fussy techniques—just roast, sauté, blend, and you've got a soup that feels restaurant-worthy but takes less than an hour.
02 -
- Those blackened pepper skins aren't a mistake—they're the whole point, so don't be gentle with the roasting or shy about letting them char.
- The soup thickens as it cools, so if you like it pourable, make it slightly looser than you think you want it.
03 -
- Don't peel your peppers until they've steamed—the skins come off infinitely easier when they've sat under that plastic wrap.
- Taste the soup before adding garnish and you might find you don't need as much salt as expected; the peppers carry more seasoning power than they appear to.