Roasted Red Pepper & Sweet Potato Soup

By Tuesday, January 25, 2011

Note: This post has been updated with new photography as of January 2014!

This is for those of you who loved my Sunshine Soup!

Roasted Red Pepper & Sweet Potato Soup

It seems like every soup I make keeps getting better. This one was probably the best yet (a close second would be the Potato and Cilantro Soup). The flavour is unreal! It tastes tomato-ish, but there are definitely no tomatoes in it.

I am also aware that for some reason, my readers are much more interested in soups than anything else. I wonder why? My soup posts get almost twice as many hits as any other post! So I guess I’ll have to keep coming up with delicious soups to share.

Roasted Red Pepper & Sweet Potato Soup

Roasted Red Pepper & Sweet Potato Soup

Yield: 4


  • 3 red peppers, chopped
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves minced garlic
  • 2 tbsp olive oil
  • 2 tsps Italian seasoning
  • Salt & pepper, to taste
  • 4 cups chicken broth


  1. In a large roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast at 425 degrees, stirring halfway through, for an hour. In a food processor or blender, purée vegetables with stock. Whisk in 1 cup water and bring soup to boil.


Adapted from Canadian Living

Roasted Red Pepper & Sweet Potato Soup

A little trick: The first time I made this, I used my food processor slicing/grating option to really thinly slice the red pepper, onion and potato. They really get covered in the spices and olive oil this way and roast beautifully.

I really cannot get over how flavourful this soup was, and once again, how healthy. Nothing bad for you in it other than salt! I swear, soup is one of the easiest, healthiest and most rewarding things to make. And perfect for lunches! Especially when it’s -39 degrees outside, as it has been in Ottawa of late.

Make sure you leave me your feedback on this one… I love getting your comments!


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