Ingredients (Serves ~4)

• 2 red bell peppers, quartered and seeds removed
• 2 large sweet potatoes, 1/2-inch diced
• 2-3 tbsp olive oil
• Salt and pepper, to taste
• 2 cups chicken or veggie broth
• 2 cups sliced bacon
• 1 cup water
• 1/2 cup (4 oz) heavy cream
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp dried basil

Roast the Vegetables

Preheat your oven to 350°F and line a large baking sheet with foil.

Cut the red bell peppers into quarters, remove the seeds and stems, and place them skin-side up on the tray.

Dice the sweet potatoes into 1/2-inch cubes and add them to the tray with the peppers.

Drizzle the vegetables with the olive oil and sprinkle generously with salt and pepper. Toss everything until it’s all well-coated.

Place the tray in the oven and roast for ~45 minutes. The vegetables are done when they have softened completely.

Cook the Bacon

While the vegetables are roasting, add the 2 cups of sliced bacon to a medium-sized skillet and set the heat to medium.

Cook the bacon, stirring occasionally, until it reaches your desired crispness and the fat has rendered out.

Set the cooked bacon aside in a bowl lined with a paper towel to drain.

Pour off most of the bacon grease from the skillet, leaving just a thin layer on the bottom.

Blend and Simmer the Soup

Once the vegetables are soft, add them to a blender along with the 2 cups of chicken stock.

Blend the soup, starting on a low speed and gradually raising it to high. Continue blending until everything is completely smooth.

Lower the heat on the skillet you used for the bacon.

Add the blended soup to the skillet. Stir in the 1 cup of water, the 1/2 cup of heavy cream, and your seasonings (onion powder, garlic powder, sage, basil, and thyme) to taste or start with what I listed.

Simmer the soup on low with the lid on for ~5-10 minutes to let the flavors meld.

The soup will be a little thick and viscous; it will pop and splatter if you don’t use a lid.

Remove the soup from the heat, ladle it into bowls, and top it with the crispy bacon.

Print Pin

Roasted Red Pepper and Sweet Potato Soup

This is a simple roasted soup where all the vegetables – sweet potato and red bell pepper – are roasted on one pan before being blended. The finished soup is thinned with broth and cream and served with crispy bacon on top.

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Ingredients (Serves ~4)

• ▢ 2 red bell peppers quartered and seeds removed
• ▢ 2 large sweet potatoes 1/2-inch diced
• ▢ 2-3 tbsp olive oil
• ▢ Salt and pepper to taste
• ▢ 2 cups chicken or veggie broth
• ▢ 2 cups sliced bacon
• ▢ 1 cup water
• ▢ 1/2 cup heavy cream 4 oz
• ▢ 1 tsp onion powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp dried thyme
• ▢ 1/2 tsp dried sage
• ▢ 1/4 tsp dried basil

Instructions

• Preheat oven to 350°F and line baking sheet with foil.
• Quarter bell peppers and dice sweet potatoes.
• Toss vegetables with olive oil, salt, and pepper.
• Roast vegetables for 45 minutes until soft.
• Cook bacon in skillet until crisp, drain on paper towel.
• Blend roasted vegetables with chicken stock until smooth.
• Add blended soup to skillet with water, cream, and seasonings.
• Simmer covered for 5-10 minutes.
• Top with crispy bacon before serving.

Notes

Use a lid to prevent splattering during simmering.