Warm up your taste buds with a bowl of Roasted Red Pepper and Sweet Potato Soup that’s not just a meal, but a cozy hug in a bowl! This vibrant soup combines the natural sweetness of roasted sweet potatoes with the smoky richness of red peppers, creating a flavor explosion that will leave you wanting more. Whether you're looking for a comforting dish on a chilly evening or a healthy option to impress your guests, this recipe is sure to become a go-to favorite. With just 40 minutes from prep to table, you’ll be savoring each spoonful in no time. Dive in and discover how easy it is to create this mouthwatering masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 jar roasted red peppers, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping sweet potatoes into 1-inch cubes, finely chopping the onion, and mincing the garlic cloves.
- In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add the diced sweet potatoes to the pot, stirring to combine with the onions and garlic. Cook for 2-3 minutes to slightly caramelize the edges of the sweet potatoes.
- Pour in the vegetable broth and add the drained roasted red peppers. Sprinkle in the dried thyme, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, or until the sweet potatoes are completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. For extra richness, you can stir in a splash of heavy cream or coconut milk.
- Ladle the hot soup into serving bowls. Optional: Garnish with a drizzle of olive oil, chopped fresh herbs, or a sprinkle of pumpkin seeds before serving.
Tips
- Prep Ahead: To save time, peel and chop your sweet potatoes and onions in advance. Store them in an airtight container in the fridge until you're ready to cook.
- Sauté for Flavor: Don’t rush the sautéing process! Allow the onions to become translucent and fragrant before adding garlic. This step builds a solid flavor base for your soup.
- Customize the Creaminess: If you prefer a creamier soup, try adding a splash of heavy cream or coconut milk after blending. For a lighter option, skip the cream and enjoy the natural richness of the vegetables.
- Use Fresh Herbs: For a pop of freshness, consider garnishing with chopped fresh herbs like parsley or cilantro. They add a delightful contrast to the soup's warmth.
- Blend Smoothly: If using a standard blender, allow the soup to cool slightly before blending to avoid splatters. Blend in batches if necessary, and return to the pot to heat through.
- Season to Taste: Always taste and adjust the seasoning before serving. A pinch of salt or a dash of pepper can elevate the flavors significantly.
- Serve with Style: Elevate your presentation by drizzling a bit of olive oil on top or sprinkling with pumpkin seeds for added texture and visual appeal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
