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Creamy Roasted Sweet Potato and Red Pepper Soup
With 12 ingredients and minimal preparation time, this blended soup is a delicious recipe for winter dinners and make-ahead lunches! Prepare it from scratch with healthy, fresh ingredients, and easily double the recipe to store some portions in the freezer for later. Serve this creamy and mild homemade soup with toasted bread, a side salad, freshly baked breadsticks, or even a stacked BLT sandwich for lunch or a light dinner.
Ingredients
Yield: Serves 4-5
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
2 pounds peeled/chopped sweet potatoes
2 medium red bell pepper, coarsely chopped
2 tablespoons olive oil
2 tablespoons Kikkoman® Rice Vinegar
4 cloves garlic
3 cups vegetable or chicken stock
1 teaspoon dried thyme
1 teaspoon sea salt
⅓ cup crème fraiche
Fresh chopped parsley
Cracked black pepper to taste
1 cup toasted bread rounds
Instructions
- Preheat oven to 425ºF. Spread sweet potatoes and bell peppers on baking sheet. Drizzle with olive oil and rice vinegar. Gently toss with hands to coat. Roast for 20 minutes. Carefully remove pan from oven and stir in garlic cloves. Return to oven for 20 minutes longer or until edges of vegetables are lightly charred.
- Transfer vegetables and garlic to a large pot or Dutch oven and add vegetable stock, thyme and sea salt. Use an immersion blender to purée until smooth. Heat pot on stove over medium heat for 8-10 minutes, until bubbling. Stir well.
- Ladle soup into bowls and serve hot topped with crème fraiche, parsley, toasted bread and black pepper.
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