Hearty Roasted Sweet Potato Soup

There’s nothing like a warm bowl of roasted sweet potato soup to comfort you on a chilly day. Packed with rich, roasted flavors and a hint of natural sweetness, this vibrant soup is as nourishing as it is delicious. Whether you’re looking for a cozy starter or a satisfying main dish, this soup is perfect for embracing the season’s best produce and filling your home with its irresistible aroma.

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About This Recipe

This roasted sweet potato and bell pepper soup is a symphony of smoky, sweet, and slightly spicy flavors. Roasting the sweet potatoes, bell peppers, and garlic brings out their natural sweetness while adding a depth of flavor that’s hard to beat. The caramelized edges of the vegetables add a subtle smokiness, while the roasted garlic provides a rich, earthy undertone. These roasted ingredients are blended into a creamy, velvety soup that’s as comforting as it is satisfying.

Seasoned with black pepper, chili flakes, and a touch of coriander powder, this soup strikes the perfect balance between warmth and zest. It’s versatile enough to enjoy as a starter, a light lunch, or a cozy dinner. Serve it with a side of toasted garlic bread to soak up every last drop of the rich, flavorful broth. This combination makes for a hearty meal that’s ideal for any time of the day, from a lazy brunch to a comforting evening meal.

Whether you’re hosting a dinner party or simply looking for a quick yet impressive recipe, this soup fits the bill. It’s easy to prepare, packed with nutrients, and full of vibrant, fresh flavors. Plus, it’s a great way to celebrate the natural goodness of seasonal produce while adding a little spice to your table!

What You Need To Make Roasted Sweet Potato Soup

Sweet potatoes
Bell peppers
Onion
Garlic
Leek: this ingredient is optional, you could use either onion or leek, or both!
Spices: salt, black pepper, chili flakes, coriander powder.
Olive oil: to roast the veggies
Totamo paste: adds a creamy tomato flavor to the soup.

Pro Tips

Pro Tips for Making Roasted Sweet Potato and Bell Pepper Soup
Roast for Maximum Flavor
Roasting the sweet potatoes, bell peppers, and garlic enhances their natural sweetness and adds a depth of flavor to the soup. Be sure to roast them until they’re golden brown and slightly caramelized for the best results.
Adjust the Spice Level
If you prefer a spicier soup, increase the amount of chili flakes or add a pinch of cayenne pepper. You can always start with a little and taste as you go to adjust the heat to your liking.
Use Fresh Herbs
Fresh coriander or parsley added to the soup just before serving can brighten up the flavors and add a fresh touch. If you don’t have fresh herbs, dried coriander works well in the cooking process.
Add a Touch of Cream or Coconut Milk
For a richer, creamier soup, add a splash of heavy cream or coconut milk after blending. This will enhance the soup’s texture and bring out the sweetness of the vegetables.
Make Ahead and Store
This soup can be made in advance and stored in the fridge for up to 3 days. It also freezes well, so you can portion it out and freeze for up to 3 months. Just reheat gently when you’re ready to enjoy it.
Pair with Garlic Bread
The soup pairs perfectly with a side of toasted garlic bread. The crispy texture of the bread complements the smoothness of the soup, making for a hearty, satisfying meal.
Taste as You Go
Since roasted vegetables can vary in sweetness, always taste the soup as you go and adjust the seasonings—whether adding more salt, pepper, or spices—to get the perfect balance of flavors.
Add a Protein Boost
If you’d like to make the soup a more filling meal, consider adding a protein such as chickpeas, lentils, or grilled chicken. Stir them in after blending for extra texture and nutrition.
Roast the Garlic Separately
If you’re looking for a milder garlic flavor, you can roast the garlic separately and add it at the end. This way, the garlic will add a subtle sweetness instead of a pungent raw flavor.

sweet_potato_soup_2 — roasted sweet potato soup

FAQ’s

Can I use other types of vegetables in this soup?

Yes, you can add other vegetables like carrots, leeks, or even butternut squash for variation. Just keep in mind that the roasting times may vary depending on the vegetable.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld. You can make it up to 3 days ahead and store it in the fridge. Reheat before serving.

Can I make this soup without a blender?

If you don’t have a blender, you can mash the vegetables with a potato masher or use a hand mixer for a chunkier texture.

What can I add to make this soup creamier?

To make the soup creamier, add a splash of heavy cream, coconut milk, or even Greek yogurt. Stir it in after blending for a rich and velvety texture.

Can I make this soup spicier?

Yes, if you prefer a spicier soup, you can add more chili flakes, cayenne pepper, or even a chopped jalapeño during the cooking process. Taste as you go to adjust the heat level.

Can I add protein to this soup?

Absolutely! You can add cooked chicken, chickpeas, lentils, or even tofu for a protein boost. Just stir it in after blending to keep the texture smooth.

Can I make this roasted sweet potato soup vegan?

Yes, this soup is naturally vegan! Just make sure to use vegetable broth and skip any dairy (such as cream). You can add coconut milk for a creamy texture without dairy.

Can I use canned sweet potatoes or bell peppers?

Fresh vegetables will give the best flavor and texture, but if you’re short on time, canned sweet potatoes can work. However, avoid using canned bell peppers, as their texture may not hold up as well in the soup.

sweet_potato_soup_3 — roasted sweet potato soup

Looking for more hearty dinner recipes? Try my Roasted Pumpkin Soup, Roasted Red Pepper Pasta, or Garlic Spinach and cheese Rolls, which will go perfectly as a side with this soup!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Roasted Sweet Potato Soup

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50-60 min

Course: Soups/Appetizer

Servings: 6

Calories: 181kcal

Ingredients

2 large sweet potatoes, peeled and chopped into large chunks
2 large bell peppers, de-seeded and cut in half
4-5 cloves of garlic
1/4 cup olive oil (60ml)
Salt, to taste
Pepper, to taste
1 small onion, finely chopped (or leeks finely chopped)
1 tbsp tomato puree
chili flakes, to taste
1 1/2 tsp coriander powder, or to taste
3 cups Chicken/Vegetable broth, or as needed

Equipment/Utensils

Baking tray lined with parchment paper
Food processor/Blender/Hand blender
Large pot

Instructions

Preheat your oven to 180 °C / 350 °F. Peel and chop sweet potatoes into large chunks. Cut bell peppers in half and remove the seeds. Peel 4-5 cloves of garlic.
Add the prepared veggies to a lined baking tray, season with salt and pepper to taste, and drizzle on 2-3 tablespoons of olive oil.
Bake for 25-30 minutes until the sweet potatoes are soft and tender. Once baked let the veggies cool down completely.
Add the cooled, roasted veggies into a food processor (or use an immersion blender) along with 1 cup of chicken/vegetable broth. Blend until smooth.
In a large pot heat 2 tablespoons of olive oil on medium high flame, add in finely chopped onions (or leeks, or a combination of both!), and saute until golden brown.
Add tomato puree, reduce the heat to medium, and cook for 2 minutes.
Add some pepper, chili flakes, and coriander powder. Mix to combine.
Pour in the sweet potato puree (made earlier) and mix to combine.
Add the reaming broth and mix. Adjust the consistency to your liking, you can add more broth (or just water) if you’d like. At this point taste the soup and adjust the salt and spices to your preference as well.
Bring the soup to a boil and cook on a medium flame for another 3-5 minutes.
Turn off the flame, serve with a swirl of cream, some chili flakes, or fresh coriander (or parsley), and enjoy with crispy garlic bread!

Nutrition

Calories: 181.41kcal

Total Fat: 10.04g

Carbs: 21.55g

Sugars: 6.33g

Protein: 2.83g

Sodium: 622.05mg

Fiber: 3.84g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **