Sweet Potato and Red Bell Pepper Soup tastes fantastic hot, room temperature, and cold. This simple soup recipe so easy to bring together. If you’re using a freshly picked sweet potato that has not had time to cure and sweeten, this soup will have a mild carrot flavor married with the red bell pepper. The first time I made this soup, I followed the directions almost to the 'T'. The recipe said to roughly chop the red bell peppers and throw it in the boiling pot. Next time, I plan to roast the peppers over the grill or in the broiler for a nice smoky accent to the soup. Go ahead and have some fresh baked bread ready for sopping.
HERE'S ALL IT TAKES
- 2 red bell peppers, seeded and roughly chopped
- 1 1/4 pound sweet potatoes, peeled and cubed
- 1 onion, coarsely chopped
- 2 large garlic cloves, coarsely chopped
- 1/2 cup white wine vinegar
- 5 cups vegetable broth
- 1/2 cup heavy cream
- Cholula sauce, to taste, or your favorite red pepper sauce
- Salt and fresh ground black pepper
Put the red bell peppers, sweet potato, onion, garlic, vinegar, and vegetable broth into a Dutch oven or soup pot. Bring to a boil, lower the heat and simmer for 30 to 40 minutes, until all the vegetables are very soft. Leave to cool slightly.
Move the mixture to a blender or food processor and process until smooth. Return soup to the soup pot, add cream. Season to taste with red pepper sauce, salt and fresh pepper. Warm soup back up over medium heat. Be careful NOT to let it come to a boil. Serve hot, warm, or at room temperature with fresh baked bread.