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.
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.