This Roasted Red Pepper Sweet Potato Soup is easy, comfort food in a bowl. Simple to make and perfect for crusty bread.
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If you love thick, creamy soups, then you will love this vegan roasted red pepper and sweet potato soup.
It is serious comfort food in one bowl. More of a bisque than a soup and if we are being honest it would even double as a dip.
Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!
Jump to:
WHY YOU’LL LOVE THIS RECIPE
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
- Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
- Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe
🥘RECIPE INGREDIENTS
Gather your ingredients!
- Vegetables – red peppers, sweet potatoes, onions and garlic are the vegetables that we are using to provide creamy and delicious texture and flavor when roasted and blended
- Beans- Butter beans, not only add texture, but also protein
- Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
See my recipe card below for a complete list of the ingredients with measurements.
SUBSTITUTIONS AND VARIATIONS:
- Vegetables – you try substitute or add in carrots, butternut squash, parsnips, or even pumpkin
- Beans- Butter beans are smooth and creamy, but if you are would like to replace, try cannellini or great northern. Alternatively, you could do chickpeas
- Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
Recipe FAQs:
Replace the coconut milk with a thick non-dairy milk depending on your allergens like extra creamy oat or soy if possible.
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 5 days.
This dish does make a lot of food; however, yes. You will want to ensure that your pot is large enough or you need to use two pots.
Yes, you can. We would recommend not adding in the butter beans or pepitas until ready to serve and heated back up.
Other Vegan Fall Recipes to Consider:
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🥳 Get the Full Recipe
Vegan Roasted Red Pepper Sweet Potato Soup
Ingredients
- 2 red peppers, sliced
- 2 sweet potatoes, cubed
- 1 yellow onion, sliced
- 6-8 cloves garlic whole
- 2 tablespoon olive oil
- ½ teaspoon salt, more or less to taste
- 1 ⅔ cups coconut milk (385g)
- 1 cup vegetable stock (480g)
- 1 inch fresh ginger, grated
- 2 ½ tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 ¾ cups butter beans (460g)
- ¼-1/2 teaspoon black pepper, more or less to taste
- pepitas, for garnish if desired
- parsley, chopped, for garnish if desired
Instructions
- Heat oven to 390 degrees F (200C).
- Into a large bowl, add the red peppers, sweet potatoes, onions, and garlic. Drizzle oil over and salt evenly. Toss until everything is coated well. Add to a parchment lined baking sheet and spread out evenly. Roasted for 20-25 minutes or until the potatoes are easily pierced with a fork. Remove from oven and let cool for 5 minutes.
- Add roasted vegetables, coconut milk, vegetable stock, ginger, nutritional yeast, garlic powder, both paprikas, and oregano to a blender. Blend until smooth.
- Add to a large pot. Add in butter beans. Stir together and heat through (about 2-3 minutes). Add black pepper and more salt if desired.
- Pour into bowls and top with pepitas and parsley if desired.
I started making this soup in 2024, I love, love, love it!!!!! Thank you for all these wonderful recipes.
Awww thank you! Love hearing that this recipe has become a staple in your home like it is in ours!
Ohhh yes, you knocked this one out of the park. Deeeeelicious…
So glad you enjoyed
Very sweet treat!
I did this recipe today and I must say I’m very impressed.
Another aroma when cooking, another taste when eating.
Thank you very much for this recipe.
so happy you enjoyed it
Yes! Delicious and easy! My only advice to other cooks is that sweet potato cubes are not soft after 25 minutes, plan on more like 40-45 minutes.
Thanks for your feedback! Glad you enjoyed it
This change of weather did a number on me. This soup was my medicine. I added a little bit of chili powder for an added kick and contrast from the sweetness. I used canned large butter beans. I guess because they are larger they had too much of a bite for me. I think the next time I would soften my beans just a little more before adding; However, that’s just my preference. Thanks for the recipe. ❤️ Btw ….you make all recipes look so neat and organized, (Goals) Meanwhile, my kitchen looks like it was caught in a storm. 😭😂
So happy to hear that you enjoyed it
This is such a delicious soup and so easy to make! I changed the recipe slightly as I only had red lentils at hand but still such a treat!
Thank you very much for this recipe!
so glad you still enjoyed it!
Thank for another great meal. I love your channel and site. Keep up the good work 💗
So happy to hear that
do you use can or dry butter beans?
You can use canned or dried that have been cooked, but they need to be soft already