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Red Pepper Sweet Potato Soup with Bread

Sweet Potato & Red Pepper Soup

  • Author: caroline
  • Total Time: 55 minutes
  • Yield: 1 1x


This red pepper & sweet potato soup is super warming and comforting. Thick and creamy, it’s the perfect soup for a cold afternoon. Great for advance batch cooking.

The default recipe makes 1 large portion (around 1.5 cups)


  • 1 sweet potato (around 250 g) peeled and cut into slices around 1 inch thick
  • 1/4 onion top and bottom removed and peeled (around 30 g)
  • 1 red pepper, seeds and stem removed and quartered (around 250 g)
  • 1 tsp olive oil
  • 300ml vegetable stock
  • 50g / (or 2 tbsp) light sour cream
  • few sprigs of thyme, leaves stripped

Red pepper and sweet potato soup ingredients


1. Preheat the oven to 200C / 400F. Spread the pepper, onion and sweet potato on a baking tray. Drizzle over the olive oil and season well. Place in the oven for 30 minutes.

Step 1 - roast the veg

2. The top of the peppers should have blackened a little. Let them cool and then peel off the skin. If the outside of the onion has also blackened then peel the outer layer away and discard. 

Step 2 - peel the onion and pepper

3. Mix the vegetables with a little of the stock and the thyme and puree in a blender or with a stick blender. When smooth add the rest of the stock and blend until well combined. 

Step 3 - blend the vegStep 4 - the blended vegStep 5 add the stock and blend again

4. Warm the soup in a saucepan on the hob. Once heated, take about half a mugful of the soup and stir the sour cream in rigorously until blended. Add back into the soup and mix well. Season to taste and serve.

Step 7 - stir the sour cream into a mug of the soup

5. Optional: Serve with some seeds or fresh herbs scattered over the top and a drizzle of sour cream.


  1. You can use creme fraiche instead of sour cream if you prefer. As sour cream is less rich and more tangier than creme fraiche, I feel it’s a better complement to the sweetness of the potato and pepper – but it all comes down to personal preference. 
  2. Recreate the look: For the photos, I slightly watered down some creme fraiche with a little water and used a sauce bottle to pour. I topped with freshly milled black pepper and parsley. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Lunch
  • Method: Roast / Hob
  • Cuisine: Soup


  • Serving Size: 1
  • Calories: 400
  • Fat: 10g
  • Carbohydrates: 71g
  • Protein: 12g

Keywords: soup, sweet potato, red pepper, lunch, comfort food