Roasted Red Pepper and Sweet Potato Soup

Delicious flavors come together in this creamy Roasted Red Pepper and Sweet Potato Soup that is full of flavor.

Course Soup

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 245kcal

Author Deborah Harroun

Ingredients

2 tablespoons olive oil
2 medium onions chopped
1 (12 oz) jar roasted red peppers chopped, liquid reserved
1 (4 oz) can diced green chiles
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 - 4 cups peeled, cubed sweet potatoes
4 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
4 oz cream cheese cubed

Instructions

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.
2 tablespoons olive oil, 2 medium onions, 1 (12 oz) jar roasted red peppers, 1 (4 oz) can diced green chiles, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon ground coriander
Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the cilantro and lemon juice. Let the soup cool slightly.
3 - 4 cups peeled, cubed sweet potatoes, 4 cups vegetable broth, 2 tablespoons minced fresh cilantro, 1 tablespoon lemon juice
Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.
4 oz cream cheese

Notes

adapted from Taste of Home

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition