Roasted Red Pepper and Sweet Potato Soup
Total time: 
Serves: 4
  • 3 sweet red peppers, roughly chopped
  • 2 sweet potatoes, peeled and cubed (about 1 lb)
  • 1 onion, chopped
  • 3 cloves garlic
  • 2 Tablespoons olive oil
  • 1 teaspoon dried Italian seasoning or dried basil
  • ½ teaspoon each salt and pepper
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 2 Tablespoons regular or garden vegetable cream cheese spread (optional)
  • ½ cupplain yogurt or sour cream
  • 2 tbsp chopped fresh parsley or basil
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast until tender when poked with a fork, about 1 hour, stirring once.
  3. In food processor, in batches, puree vegetables with broth and cream cheese. Alternately, dump roasted vegetables into soup pan, add broth and cream cheese and blend with immersion hand blender.
  4. Whisk in 1 cup of water. Bring soup to a boil; reduce heat and simmer for 5-10 minutes. Stir yogurt with parsley or basil and dollop onto bowls of soup.
Recipe by Hidden Ponies at