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Roasted Red Pepper Sweet Potato Soup

Roasted Red Pepper Sweet Potato Soup

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4
  • Category: Soup


  • Red Bell Peppers – 4, seeds removed and sliced in half.
  • Extra Virgin Olive Oil – 1 tsp.
  • Onion – 1 medium, chopped.
  • Carrots – 1 cup, chopped.
  • Garlic Cloves – 2, minced.
  • Herbs De Provence – 1 tsp.
  • Vegetable Broth – 3 cups.
  • Sweet Potato – 1 medium, peeled and chopped.
  • Salt & Pepper – to taste.
  • Asiago Cheese – grated, to taste.


  1. Preheat the oven to 450 degrees F & lay the peppers on a foil-lined baking sheet, cut sides down.
  2. Roast red peppers for 15 minutes or until the skins are blackened.
  3. Remove the peppers from the oven, let cool until comfortable to peel the skins off and discard.
  4. Heat oil in a Dutch oven or large pot over medium-high heat.
  5. Add onions, carrots, garlic and herbs sautéing for 5 minutes.
  6. Add the roasted red bell peppers, sweet potato and broth.
  7. Bring to a boil then lower heat and simmer until potatoes are very tender, about 30 minutes.
  8. Puree the soup in the pot with an immersion hand blender until smooth.
  9. Season with salt and pepper to taste and top with grated asiago cheese.


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