Creamy Roasted Red Pepper and Sweet Potato Soup: Rich, Velvety and Full of Flavour
If you love a bowl of homemade soup that’s thick, creamy and bursting with flavour, this Creamy Roasted Red Pepper and Sweet Potato Soup deserves a place in your recipe collection. Sweet red peppers, juicy tomatoes, sweet potato, garlic and shallots are roasted until tender and slightly caramelised, then blended with cream cheese and vegetable stock for a beautifully smooth finish. A little ground coriander adds gentle warmth without making the soup spicy, while crunchy croutons and a drizzle of cream complete the dish. It’s an easy, satisfying recipe that makes the most of everyday vegetables. If you enjoy roasted vegetable soups, you might also love my Roasted Sweet Potato Soup or Roasted Squash and Tomato Soup
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe card with exact measurements and instructions.
Simple Ingredients, Big Flavours
The beauty of this creamy roasted red pepper soup lies in how a handful of familiar ingredients develop such wonderful flavour in the oven. Rather than spending time sautéing vegetables or preparing a complicated soup base, almost everything roasts together on a single baking tray. The natural sweetness of the vegetables becomes more pronounced, while the cream cheese brings everything together without needing large amounts of double cream. It’s a similar approach to my Roasted Parsnip Soup and High-Protein Cauliflower Basil Soup, where roasting creates much of the flavour before blending.
Sweet red peppers
The main ingredient, providing a naturally sweet flavour and beautiful red colour. I used pointed red peppers, but regular red bell peppers work equally well.
Tomatoes
Add juiciness and a gentle acidity that balances the sweetness of the peppers and sweet potato. Roasting concentrates their flavour and gives the soup a richer taste.
Sweet potato
Helps thicken the soup naturally, giving it a smooth, satisfying consistency. Its subtle sweetness works particularly well with roasted peppers and tomatoes.
Garlic
Roasting a whole garlic bulb transforms the cloves into a soft, mellow paste with a deliciously sweet, savoury flavour.
Shallots
Offer a delicate onion flavour without overpowering the other vegetables. They become wonderfully tender and slightly caramelised in the oven.
Ground coriander
Adds an aromatic, gently warming note that complements the roasted vegetables without introducing much heat.
Vegetable stock
Brings all the ingredients together and helps achieve the desired consistency. Adjust the amount depending on whether you prefer a thick or more pourable soup.
Cream cheese
Creates a rich, velvety texture and adds a subtle tanginess that balances the natural sweetness of the vegetables.
Garnishes
A swirl of double cream, freshly chopped coriander and crunchy croutons make the finished soup even more appealing. Toasted bread is perfect for serving alongside.
How to Make Creamy Roasted Red Pepper and Sweet Potato Soup
Preparing the Vegetables
Start by preheating your oven and lining a large baking tray with baking parchment. Arrange the sweet red peppers, tomatoes, halved sweet potato, whole garlic bulb with the top cut off and shallots with their tops removed on the tray. Position the garlic cut side up so the cloves roast evenly. Season the vegetables generously with salt, freshly ground black pepper and ground coriander, then spray everything with olive oil. Spread the vegetables out across the tray, allowing enough space for them to roast properly.
Roasting the Vegetables
Transfer the tray to the preheated oven and roast for approximately 40 minutes, turning the peppers and tomatoes halfway through to ensure even cooking. The peppers and tomatoes should become soft and slightly charred, while the garlic and shallots should be tender and fragrant. Check the sweet potato by piercing it with a fork; it should be completely soft and easy to pierce. Roasting brings out the vegetables’ natural sweetness and creates a deeper, more concentrated flavour that forms the base of this creamy soup.
Peeling and Preparing the Roasted Vegetables
Once everything is beautifully roasted, remove the tray from the oven and leave the vegetables to cool slightly until they are safe to handle. Carefully peel the peppers and tomatoes, discarding the pepper stems and seeds. Scoop the tender sweet potato flesh from its skin, squeeze the softened garlic cloves out of their skins and peel the roasted shallots. Make sure to remove any remaining tough skins or unwanted bits before blending to achieve the smoothest possible texture.
Blending Until Smooth and Creamy
Transfer all the prepared roasted vegetables to a large saucepan. Add the cream cheese and vegetable stock, then use an immersion blender to blend everything until completely smooth and velvety. Alternatively, you can blend the ingredients in a food processor or jug blender before transferring the mixture to a saucepan. If the consistency feels too thick, add a little extra vegetable stock until you reach your preferred texture. The sweet potato naturally thickens the soup, while the cream cheese gives it a wonderfully rich and creamy finish.
Adjusting the Seasoning and Heating
Once blended, taste the soup and adjust the seasoning with additional salt and black pepper if needed. Place the saucepan on the hob over medium heat and bring the soup to the boil, stirring occasionally to ensure it heats evenly and doesn’t catch on the bottom. The finished soup should have a silky, creamy consistency with a delicious balance of sweet roasted vegetables, mellow garlic and warming coriander.
Serving and Enjoying
Ladle the hot soup into serving bowls and finish with a swirl of double cream, crunchy croutons and freshly chopped coriander. Serve immediately with toasted bread on the side, perfect for dipping into the rich, velvety soup. The combination of creamy roasted vegetables, fresh herbs and crispy toppings makes every spoonful wonderfully comforting. Pure comfort in a bowl!
Scroll down for the full printable recipe card with exact measurements and step-by-step instructions.
Why We Love Creamy Roasted Red Pepper and Sweet Potato Soup
There are plenty of reasons to love this creamy roasted red pepper and sweet potato soup, but what makes it particularly appealing is the balance between simplicity and flavour. You don’t need an extensive ingredient list or complicated techniques to create something that tastes rich and satisfying. The roasting process brings out the sweetness of the peppers, tomatoes and sweet potato, while the garlic and shallots add a deeper savoury character. Cream cheese gives the soup a wonderfully smooth texture, making it feel indulgent without requiring a large quantity of cream. Another advantage is how easily you can adjust the consistency to suit your preference, whether you enjoy a thick, spoonable soup or something lighter. It’s also a great recipe for using fresh vegetables and preparing several portions in advance. Much like my Roasted Butternut Squash and Pear Soup with Gorgonzola and Creamy Roasted Tomato Soup with Mozzarella Pastry Crust it proves that a few carefully chosen ingredients can create a delicious homemade meal with very little fuss.
Perfect for Any Occasion
This creamy roasted red pepper soup is wonderfully versatile and fits into almost any meal plan. Serve it as a light lunch with toasted bread, prepare it for a simple family dinner or offer smaller portions as a starter when entertaining guests. Its vibrant colour and silky texture make it look inviting without requiring any elaborate presentation. During the colder months, it’s especially comforting served piping hot with plenty of crunchy croutons, but it’s equally enjoyable whenever you’re in the mood for a homemade vegetable soup. Because the recipe makes four servings and reheats well, it’s also a practical choice for meal preparation during a busy week. You can prepare the soup in advance and add fresh garnishes just before serving. For more seasonal inspiration, try my Roasted Squash and Tomato Soup for a rich autumnal variation or Pea and Mint Soup when you fancy something lighter and fresher.
Instagram Tutorial & More
Want to see how this soup comes togethere? Watch my step-by-step tutorial on YouTube or quick video on Instagram, and don’t miss on our other easy and delicious recipes:
- Chilled Avocado Soup
- Purple Sweet Potato Gnocchi with Spinach and Feta
- Pesto and Parmesan Twisted Baguettes
- Cheeseburger Tortilla Rolls with Avocado Yoghurt Dip
- 20-Minute Cheesy Chicken Tortilla Rolls
- Meat-Stuffed Flatbread (Azerbaijani Qutab)
- 2-Ingredient Sweet Potato Gnocchi
- Mozzarella-Stuffed Paccheri with Beef Ragù
- Cheesy Beef Ragù Filo Rolls
Happy cooking,
Izabella
Description
This Creamy Roasted Red Pepper and Sweet Potato Soup is the ultimate comfort food for chilly days or whenever you're craving something warm and satisfying. Roasting the vegetables brings out their natural sweetness and adds a delicious depth of flavour, while the ground coriander gives the soup a subtle, warming touch. The cream cheese adds extra richness without overpowering the roasted vegetables. Everything comes together in one beautifully creamy soup that's surprisingly easy to prepare. Finish with a drizzle of cream, crunchy croutons and fresh coriander for the perfect combination of flavours and textures. Serve with toasted bread for a cosy lunch or a comforting dinner the whole family will love.
Ingredients
For the soup:
To serve:
Instructions
-
Preheat the oven to 200°C/400°F and line a large baking tray with baking parchment. Arrange the red peppers, tomatoes, halved sweet potato, garlic bulb (cut side up) and shallots on the tray. Season generously with salt, black pepper and ground coriander, then spray everything with olive oil. Roast for approximately 40 minutes, turning the peppers and tomatoes halfway through, until the vegetables are tender and slightly charred. The garlic and shallots should be soft, and the sweet potato should be easily pierced with a fork.
-
Remove the tray from the oven and leave the vegetables to cool slightly until they are safe to handle. Peel the peppers and tomatoes, removing the pepper stems and seeds. Scoop the sweet potato flesh from its skin, squeeze the softened garlic cloves from their skins and peel the roasted shallots.
-
Transfer all the roasted vegetables to a large saucepan. Add the cream cheese and vegetable stock, then blend with an immersion blender until completely smooth and creamy. Alternatively, blend everything in a food processor or jug blender until silky smooth, then transfer the soup to a saucepan. Taste and adjust the seasoning with additional salt and black pepper if needed.
-
Place the saucepan over medium heat and bring the soup to the boil, stirring occasionally. Ladle into bowls and finish with a swirl of double cream, crunchy croutons and freshly chopped coriander. Serve hot with toasted bread on the side. Pure comfort in a bowl!
Nutrition Facts
Servings: 4 ServingCalories:261.44kcalTotal Fat:14.65gCholesterol:37.87mgSodium:801.28mgPotassium:699.82mgTotal Carbohydrate:29.68gDietary Fiber: 5.69gSugars: 11.12gProtein:6.15gVitamin A: 635.07IUVitamin C: 129.84mgCalcium: 107.35mgIron: 1.64mgVitamin D: 0IUVitamin E: 2.34IUVitamin K: 13.97mcgVitamin B6: 0.69mgVitamin B12: 0.08mcgPhosphorus: 140.16mgMagnesium: 45.8mgZinc: 0.95mg
Note
- Peppers: You can use any sweet red peppers for this recipe. I used pointed red peppers, but regular red bell peppers work just as well.
- Roasting: Don't rush the roasting process! Slightly charred edges add a wonderful depth of flavour. Make sure the sweet potato is completely tender before removing it from the oven.
- Cream cheese: Full-fat cream cheese gives the soup a richer, creamier texture, but you can use a reduced-fat version if preferred.
- Consistency: For a thicker soup, start with less vegetable stock and gradually add more until you reach your desired consistency. If the soup is too thick after blending, simply add a little extra stock.
- Blending: An immersion blender works perfectly, but you can also use a jug blender. If using a jug blender, allow the vegetables to cool slightly and take care when blending hot ingredients.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the hob, stirring occasionally.
- Serving: Add the cream, croutons and fresh coriander just before serving to keep the toppings fresh and the croutons crunchy.
