Description
This creamy sweet potato soup combines roasted sweet potatoes, red bell peppers, tomatoes, red onion, and garlic with vegetable broth. Roasting the vegetables first builds deeper flavor, while blending creates a smooth and velvety texture without heavy cream.
Ingredients
2 sweet potatoes, peeled and diced
3 large red bell peppers, seeded and quartered
1 red onion, peeled and quartered
3 medium tomatoes
4 whole garlic cloves
1/4 cup extra virgin olive oil
1/2 teaspoon salt
3 cups vegetable broth
Plain Greek yogurt or plant-based plain yogurt, for serving
Extra virgin olive oil, for garnish
Fresh parsley, chopped, for garnish
Aleppo pepper or crushed red pepper flakes, optional
Crusty bread, for serving
Instructions
1. Preheat the oven to 425°F and place a rack in the center. Line a baking sheet with parchment paper.
2. Arrange the sweet potatoes, red bell peppers, red onion, tomatoes, and garlic cloves in a single layer on the prepared baking sheet.
3. Drizzle the vegetables with olive oil and sprinkle evenly with salt.
4. Roast for about 35 minutes, until the vegetables are completely tender and lightly browned.
5. Warm the vegetable broth while the vegetables roast.
6. Remove the roasted garlic from its skins.
7. Transfer the roasted vegetables to a blender and add about one-third of the warm vegetable broth.
8. Blend until smooth, then gradually add the remaining broth until the soup reaches a creamy, silky consistency.
9. For an immersion blender method, place the roasted vegetables in a pot, add part of the broth, and blend while slowly adding the rest.
10. Divide the soup among bowls and garnish with Greek yogurt, olive oil, parsley, and optional Aleppo pepper or crushed red pepper flakes. Serve with crusty bread.
Notes
Roasting the vegetables until lightly caramelized creates a deeper and richer flavor.
Use caution when blending hot soup. Allow steam to escape by removing the blender lid center cap and covering the opening loosely with a kitchen towel.
For a dairy-free version, use plain plant-based yogurt.
Add a little extra broth if the soup becomes too thick.
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280.6
- Sugar: 13.6 g
- Sodium: 1067.9 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 37.5 g
- Fiber: 6.9 g
- Protein: 4 g
- Cholesterol: 0 mg