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4.89 from 9 votes

Roasted Red Pepper Soup

Servings: 4 servings
Author: Jen Hansard
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Savor the smoky sweetness of roasted red peppers paired with creamy sweet potatoes in this powerhouse soup! Enhanced with aromatic smoked paprika and a splash of fresh lemon juice, this roasted red pepper soup is smooth, flavorful, and utterly irresistible. Finish it with tangy cashew sour cream for a decadent, guilt-free treat.

Equipment

Ingredients

  • 1 tbsp avocado oil
  • 2 sweet potatoes peeled and diced
  • 1 red bell pepper sliced
  • 1 yellow onion diced
  • 3 garlic cloves unpeeled
  • 4 cups vegetable stock
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • ¼ tsp cayenne pepper to taste
  • sea salt, unrefined
  • black pepper, ground
  • 1 cup cashew cream
  • 4 tbsp green onions

Instructions

  • Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the sweet potatoes, red bell pepper slices, diced onion, and unpeeled garlic cloves in a single layer. 
  • Drizzle with avocado oil, then season generously with sea salt and black pepper. Roast for 20–35 minutes, or until the veggies are soft and slightly caramelized.
  • Transfer all the roasted veggies into a high-speed blender. Add vegetable broth and blend until completely smooth and creamy.
  • Pour the blended soup into a large pot. Stir in smoked paprika and lemon juice, then bring to a gentle simmer over medium heat.
  • Let the soup cook for 10–15 minutes so the flavors can meld together. Taste and adjust seasoning with additional salt, cayenne pepper, or lemon juice as needed.
  • Ladle the warm soup into bowls, swirl in cashew cream, a sprinkle of green onions, and a dash of smoked paprika for extra flair.

Notes

  • Swap the cashew cream with a dairy free sour cream or regular sour cream.
  • Let the veggies cool slightly before adding to the blender container, unless using a heat-safe blender.
  • An immersion blender can be used instead of a standing blender, if desired. Just put the roasted veggies + broth into the pot for the stove, then immersion blend until creamy.
  • For an extra kick of spice, mix in some red pepper flakes or your fav hot sauce.
  • For less sodium, use a low-sodium vegetable broth.
  • Top with a vegan cheese sprinkle

Nutrition

Serving: 2cups, Calories: 345kcal, Carbohydrates: 42g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Sodium: 1010mg, Potassium: 741mg, Fiber: 6g, Sugar: 11g, Vitamin A: 17823IU, Vitamin C: 47mg, Calcium: 65mg, Iron: 3mg