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Sweet, savory and ultra creamy and delicious (with no cream added!), this sweet potato and red pepper soup is the perfect way to stay warm and satisfied during the cold season.
Sweet potatoes and tangy red peppers are blended together to make a simple, yet flavor packed soup that is delicious and healthy.
What I like about soups is how easy they are to prepare. And they can easily be made into a meal by adding some air fryer garlic bread, challah bread or Instant Pot cornbread.
Especially a soup that's packed full of vegetables like this one. And did I mention it doesn't even need cream to make it nice and creamy?
Healthy, creamy, delicious and perfect to warm you on a cold winter day, this easy recipe is perfect for hectic weekdays as well as slow weekends! And if you like this, you'll love this butternut squash and red pepper soup and this creamy chestnut soup as well.
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Why This Recipe Works
- It's ultra creamy without the use of any cream at all.
- It's ultra simple to make with sweet potatoes and red peppers being the main ingredients.
- It's a wonderful, healthy weeknight meal packed full of fiber and vitamins.
- You can make it fun by adding whatever toppings you like (scroll down to see some of my favorite options).
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
You can either roast the red peppers yourself, or buy jars of roasted red peppers to make this even easier. If you roast your own, just be sure to peel the charred skins off before adding them to the soup.
You can substitute white wine or sherry for the brandy, or just omit it if you prefer not to use alcohol.
To make this vegetarian, you can substitute vegetable stock for the chicken stock.
Step By Step Instructions
Heat the olive oil on medium heat in a large pot or Dutch oven.
Add the onions and garlic and sauté for 3-5 minutes.
Add the brandy and cook 2-3 minutes, until the alcohol has mostly burned off.
Add the remaining ingredients and simmer for 20 minutes, or until sweet potatoes are soft throughout.
Remove from heat and let the mixture cool slightly. Remove the bay leaf.
Use an immersion blender or regular blender to blend the mixture until smooth.
Serve drizzled with crème fraiche (optional) and any chosen toppings (see below for ideas).
Serving Options and Variations
- I like to add a little tang to the soup by stirring in a couple teaspoons of creme fraiche before serving.
- Top it with roasted pepitas, chopped cashews, or any other chopped nut or seed that you like.
- Sprinkle some feta, blue cheese or goat cheese crumbles on the top.
- Sprinkle it with this Korean red pepper, or any other chili flakes for a little added heat.
- Fresh chopped herbs like cilantro, sage, thyme or parsley go well this soup.
- Stir in 1 tablespoon of garam masala or curry powder while cooking to give the soup an Indian flair.
- Stir in 1-2 tablespoons of panang curry paste or massaman curry paste (or any other Thai curry paste) to give it a spicy Thai flavor.
- Serve with crusty French bread or naan for dipping. This air fryer garlic bread or pesto challah bread are also great options.
Expert Tips
- If using a regular blender instead of an immersion blender, make sure to let the soup cool slightly as the heat will case expansion and could make quite the mess!
- Double, triple, quadruple, etc. the recipe to make as many servings as you need - it is easy to adjust!.
- Make this soup vegan by substituting vegetable stock for the chicken stock and eliminating the creme fraiche.
- If you've got some extra pumpkins laying around, you can substitute pumpkin or even butternut squash for the sweet potato.
- You can roast the sweet potatoes beforehand if you want a slightly smoky, roasted flavor to the soup.
Frequently Asked Questions
Sweet potatoes are packed full of fiber which has many health benefits. Because it's high in fiber, it can keep you full longer while your body digests it.
**Note I am not a health professional and this information is not individual health advice. See your doctor before starting any diet.
Using a good quality stock or bone broth (like this Instant Pot chicken bone broth), adding bacon or ham pieces, adding a parmesan rind to the stock while it's cooking, stirring in pesto or chimichurri, tomato paste, curry paste, miso paste, or adding 1-2 tablespoons of soy sauce or fish sauce all add depth of flavor to a soup.
Using a good quality stock or bone broth (like this Instant Pot chicken bone broth), adding bacon or ham pieces, adding a parmesan rind to the stock while it's cooking, stirring in pesto or chimichurri, tomato paste, curry paste, miso paste, or adding 1-2 tablespoons of soy sauce or fish sauce all will help to improve bland soup.
Storage and Reheating Instructions
Soup can be stored in an airtight in the fridge for 3-5 days. Reheat on the stovetop or in the microwave.
Leftovers can also be stored (or soup made in advance) in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sweet Potato and Red Pepper Soup
Ingredients
- 2 roasted red peppers
- 2 sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ onion chopped
- 2 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 3 tablespoons brandy
- 6 cups chicken stock substitute vegetable stock
- Crème Fraiche for serving - optional
Instructions
- Heat the olive oil on medium heat in a large pot or Dutch oven.
- Add the onions and garlic and sauté for 3-5 minutes.
- Add the brandy and cook 2-3 minutes, until alcohol has mostly burned off.
- Add the remaining ingredients and simmer for 20 minutes, or until sweet potatoes are soft throughout.
- Remove from heat and let the mixture cool slightly. Remove the bay leaf.
- Use an immersion blender or regular blender to blend the mixture until smooth.
- Serve drizzled with crème fraiche and desired toppings (see post above for options)
Expert Tips:
- If using a regular blender instead of an immersion blender, make sure to let the soup cool slightly as the heat will case expansion and could make quite the mess!
- Double, triple, quadruple, etc. the recipe to make as many servings as you need - it is easy to adjust!.
- Make this soup vegan by substituting vegetable stock for the chicken stock and eliminating the creme fraiche.
- If you've got some extra pumpkins laying around, you can substitute pumpkin for the butternut squash.
- You can roast the sweet potatoes beforehand if you want a slightly smoky, roasted flavor to the soup.
Nutrition
henry
I love how easy and delicious this was. Will definitely be adding it to the rotation.
Danielle
So glad you liked it!