This Sweet Potato and Red Pepper Soup was created thanks to a mistake of a huge bag of peppers delivered instead of only 1! So in the spirit of making lemonade out of lemons, I made this hearty soup, which is also perfect for the freezer!
This is easy soup to make and can certainly be doubled or tripled for the freezer. There are always days we need a quick meal on the table. And it feels so good to serve a tasty one that everyone will love!
Try some of our other favorite soup recipes: Maryland crab soup, Navy bean, Sauerkraut soup and Creamy Onion.
Ingredient Notes
You need the following ingredients to make sweet potato red pepper soup:
- olive oil
- red bell peppers
- sweet potatoes
- sausages (optional for vegetarian)
- garlic
- onion
- vegetable broth
- bay leaves
- salt & pepper
- butter
- red pepper flakes (optional)
- parmesan cheese
How to make sweet potato and red pepper soup
- Sauté the sausages, if using, until no longer pink and cooked through.
- Heat the oil and sauté the garlic and onion until onion begins to lightly brown. Add in the red peppers and cook until they also slightly brown.
- Add the vegetable broth, bay leaves, spices, butter and sweet potato and cook for another 30 minutes until all vegetables are soft.
- Remove the bay leaves and sausages and use an immersion blender to puree the soup to your desired consistency. If you don't have an immersion blender, you can let the soup cool and use a regular blender or food processor and lightly pulse the soup.
We like the soup to have a bit of texture so I didn't puree it totally smooth. This red pepper & sweet potato soup would be delicious with a grilled cheese sandwich, but always with parmesan cheese on top.
What to serve with Sweet potato soup?
Since soup is made for dunking, try some crusty French or Italian bread, rolls or toasted rye. If you are keeping carb low, my keto cornbread muffins or biscuits would be perfect with this soup.
Try these other hearty soups!
If you made this soup recipe, I'd love if you come back and give it a 5 star rating. This tells what you enjoy and would like to see more of. Thanks!
Sweet Potato and Red Pepper Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This delicious soup is made with red peppers and sweet potatoes. You can make it a bit heartier and control the spiciness by adding cooked sausages and some red pepper flakes. Make it for meal prep, it freezes beautifully.
Ingredients
- 8 breakfast sausage links, optional
- 2 tablespoons olive oil
- 2 onions, peeled and chopped
- 4 garlic cloves, finely minced
- 3-4 red bell peppers, chopped
- 2 large sweet potatoes, peeled and chopped
- 6 cups low sodium vegetable broth
- 1 tablespoon butter
- 3 bay leaves
- salt and pepper to taste
- 1 teaspoon dried red pepper flakes (optional)
- parmesan cheese
Instructions
- Saute the sausages until they are fully cooked. Chop into bite sizes. Set aside.
- Heat olive oil and sauce the onions and garlic until onions are slightly carmelized, about 5-10 minutes.
- Add bell peppers and saute until lightly browned.
- Add the vegetable broth, bay leaves, sweet potatoes and spices. Bring to boil and then simmer for approximately 30 minutes when vegetables are softened.
- Take out the bay leaves and sausages. Using an immersion blender, blend soup until smooth. If you don't have an immersion blender, you can let the soup cool and then puree in a blender or food processor. Put sausages back into soup and enjoy with a sprinkling of parmesan cheese.
Notes
*You can use sweet Italian sausage or spicy sausage, whichever you prefer. Or leave the sausage out if you choose.
*This soup freezes well. Just cool completely and put in freezer safe containers for up to 6 months.
Recipe inspired by Food.com
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