A healthy and easy sweet potato and red pepper soup recipe with tons of fresh veggies. You'll love this cozy red pepper sweet potato soup that can be made with either coconut milk or heavy whipping cream depending on your mood! It's a WHOLE LOTTA YUM!
Red Pepper and Sweet Potato Soup is so comforting!
- taste - delicious, yummy, tender, juicy, savory, delightful, aromas, ** describe the sauce, seasonings
- texture and visual cues, creamy, buttery, crispy, perfectly browned,
- is it inexpensive (relatively)- inexpensive, budget, frugal, low cost, bargain
- is it quick to make - under 30 minutes (or how many minutes if even less?), fast, quickly, on the table fast, busy weeknights, easy, simple
- emotion - your people, your loved ones, memorable, family holiday, family gathering, game day, a celebration
While some red pepper and sweet potato soup recipes have you roast the red peppers in the oven or over a flame, we make this recipe super easy by giving the bell peppers a quick saute in a pan. When we said our sweet potato red pepper soup recipe was easy, we meant it!
Depending on your preference, this soup can easily be made rich with heavy whipping cream or vegan with canned coconut milk. Our sweet potato soup recipe is seriously delicious both ways!
Looking for even more sweet potato recipes? You'll also love our air fryer sweet potato slices, ground turkey sweet potato skillet, and mashed sweet potatoes with pecans and maple syrup!
- So much flavor! This soup is packed with both balance of sweet and savory flavors from the sweet potatoes and bell peppers, plus flavored with the perfect amount of seasoning.
- Healthy! Tons of veggies plus it's easy to make a sweet potato soup with coconut milk for a vegan sweet potato soup recipe.
- Comforting: There's nothing quite like a warm, hearty bowl of soup to comfort you on a chilly day.
- Easy to Make: Super easy and made in one pot. Bonus that you can double it and freeze some for later!
Ingredient Notes
- olive oil
- red bell peppers
- cloves garlic
- large sweet potatoes
- salt
- ground black pepper
- cumin
- chili powder
- vegetable broth
- heavy cream or coconut milk - thick anned coconut milk, not coconut beverage
** Please see the recipe card at the bottom of the post for the exact quantities **
Supplies You'll Need
- Large pot - like a 5 quart or larger Dutch oven
- Immersion blender- If you don't have one, just use a food processor or blender.
Substitutions
As written, the recipe is:
- Vegan: Already vegan!
- Whole30/Paleo: Already compliant!
- Gluten-Free: Already gluten-free!
- Keto/Low Carb: Replace sweet potato with a low-carb vegetable like cauliflower or roasted radishes.
How to Make Sweet Potato Soup
There's just a few basic steps! Sauté the veggies, add the remaining ingredients and simmer. Puree the soup and add coconut milk or heavy whipping cream to thin.
Cook the Ingredients
- Heat the olive oil over medium heat. Cook the onion, red bell pepper, and orange bell pepper until softened - about 4 to 6 minutes.
- Next, add the garlic and sauté until fragrant - about 30 seconds.
- Add 4 cups of vegetable broth, sweet potatoes, salt, pepper, cumin, and chili powder, and bring to a boil.
- Reduce to a simmer, cover, and cook for 25 to 30 minutes until sweet potatoes are tender and can be pierced with a fork.
Puree the Soup
- Let sit uncovered for 10 minutes to cool slightly and then blend using an immersion blender or a blender.
- If you prefer an even smoother soup, add the broth ½ cup at a time until the desired consistency is reached.
- Stir in the heavy cream or canned coconut milk to the blended mixture and enjoy!
Recipe notes
- If you don't have an immersion blender, just use a blender or food processor. Let the soup cool slightly before transferring the ingredients to a blender or food processor.
- You can use roasted red peppers in a jar for a roasted red pepper sweet potato soup. We love the Trader Joe's brand since they're inexpensive.
- Double the recipe to freeze some for later.
- Garnish the soup with fresh parsley, chives, walnuts, pecans, or even pepitas. We also highly recommend a drizzle of sour cream or coconut milk on top.
Recipe Variations
- Make a sweet potato pumpkin soup by swapping some of the sweet potatoes for cubed pumpkin.
- Replace some of the bell peppers with carrots for a sweet potato carrot soup.
- Add a dash of smoked paprika for an extra smoky flavor.
- Use a jar of roasted red peppers instead of fresh bell peppers.
- Sprinkle some crumbled bacon on top for a non-vegetarian, meaty twist.
- Use butternut squash instead of sweet potatoes to make a butternut squash soup.
- Top with roasted pumpkin seeds for added crunch.
What to serve on the side
- A fresh green salad with vinaigrette like our arugula quinoa salad.
- Warm, toasted garlic bread.
- Serve the red pepper and sweet potato soup as a side dish alongside any of our main dish recipes!
- Grilled chicken or tofu for added protein.
- A glass of crisp white wine.
Storing leftovers
- Store: In an airtight container in the fridge for up to a week.
- Freeze: Cool the soup completely before freezing. It will last up to 3 months in the freezer.
- Reheat: Thaw overnight in the fridge if you're reheating it from frozen, then reheat on the stovetop over medium heat, stirring occasionally.
Reader questions
Yes, it can. Simply saute the veggies as instructed in a skillet, then add all the ingredients to your slow cooker and cook on low for 6-8 hours, or until the sweet potatoes are tender. Then, blend as instructed.
Yes, feel free to add other vegetables for variety. Root vegetables like carrots or parsnips could work well in this soup, as would squash such as butternut squash. Pumpkin would be great too! Just be sure to use a variety that is recommended for cooking.
More Healthy Soup Recipes
- Butternut squash soup with coconut milk
- Detox cabbage soup
- Easy egg drop soup
- Whole 30 Zuppa Toscana soup
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Red Pepper Sweet Potato Soup
Ingredients
- 2 tablespoons olive oil
- 2 red bell peppers diced (or use 1 red and 1 orange pepper)
- 2 cloves garlic minced
- 3 large sweet potatoes peeled and cubed
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 4-6 cups vegetable broth
- ¾ cup heavy cream or coconut milk
Instructions
- Heat the olive oil over medium heat. Cook the onion, red bell pepper, and orange bell pepper until softened - about 4 to 6 minutes.
- Next, add the garlic and saute until fragrant - about 30 seconds.
- Add 4 cups of vegetable broth, sweet potatoes, salt, pepper, cumin, and chili powder, and bring to a boil.
- Reduce to a simmer, cover, and cook for 25 to 30 minutes until sweet potatoes are tender and can be pierced with a fork.
- Let sit uncovered for 10 minutes to cool slightly and then blend using an immersion blender or a blender. If you prefer an even smoother soup, add the broth ½ cup at a time until the desired consistency is reached.
- Stir in the heavy cream or canned coconut milk to the blended mixture and enjoy!
Notes
- If you don't have an immersion blender, just use a blender or food processor. Let the soup cool slightly before transferring the ingredients to a blender or food processor.
- You can use roasted red peppers in a jar for a roasted red pepper sweet potato soup. We love the Trader Joe's brand since they're inexpensive.
- Double the recipe to freeze some for later.
- Garnish the soup with fresh parsley, chives, walnuts, pecans, or even pepitas. We also highly recommend a drizzle of sour cream or coconut milk on top.
Margaret says
I really enjoyed this recipe. I made it with a jar of roasted red peppers, and I added oat milk instead of coconut milk to reduce the fat. I sautéed the veggies in water instead of oil. I’ll be making this again. Yum. 😋
WholeLottaYum says
Hi Margaret, great idea swapping oat milk for the coconut milk. I'll be trying that myself soon! Jen