This is another of my go-to soups for meal prep taken from Bored of Lunch cookbook, this slow cooker sweet potato and roasted red pepper soup is delicious and can be made using sweet potatoes, red peppers, onions, garlic, vegetable stock, and lime juice.

To make Sweet Potato and Roasted Red Pepper Soup in your slow cooker or crockpot, simply roast the peppers, then combine all ingredients in the cooker. Set it to cook on high for 2½ to 3 hours until smooth and flavorful.

It is simplicity at its finest, and using the slow cooker leaves more stovetop space for dinner. I always roast the peppers first for extra sweetness, but you can skip this step if you don’t have time.

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Can I Use Canned Sweet Potatoes for This Soup?

Yes, you can use canned sweet potatoes if fresh ones aren’t available. Just be sure to drain them well and rinse off any syrup or additives. This will help maintain the natural flavor profile of your soup.

Slow Cooker Sweet Potato and Red Pepper Soup Ingredients

• 3 red peppers, roughly chopped
• 1 tbsp of oil
• 6 sweet potatoes, peeled and chopped
• 1 large onion, chopped
• Juice of 1 lime
• 1 red chili, sliced
• 4 cloves of garlic, chopped
• 1 tbsp of paprika
• 1.1 liters of vegetable stock
• Salt and pepper, to taste
• Cream, for garnish
• Fresh basil leaves, for garnish
• Mixed seeds, for garnish

How To Make Slow Cooker Sweet Potato and Red Pepper Soup

1. Prepare the peppers: Place the chopped red peppers on a baking sheet, drizzle with 1 tbsp of oil, toss to coat evenly, season with salt and pepper, and roast in a preheated oven at 180°C (356°F) for 20–25 minutes until slightly charred and tender.
2. Combine ingredients in slow cooker: Add the roasted peppers, chopped sweet potatoes, chopped onion, lime juice, sliced red chili, chopped garlic, and 1 tbsp of paprika to the slow cooker, pour in 1.1 liters of vegetable stock, stir well to mix.
3. Cook: Cover and set the slow cooker to high, cooking for 2½ to 3 hours until the ingredients are tender and the flavors meld.
4. Blend the soup: Use a handheld blender to puree the soup until smooth, and season with salt and pepper to taste.
5. Serve: Ladle into bowls, garnish with a swirl of cream, a few fresh basil leaves, and a sprinkle of mixed seeds for flavor and crunch.

Can I Make This Soup Vegan?

To make this soup vegan, simply omit the cream garnish or substitute it with a vegan alternative like coconut cream or almond milk yogurt. These substitutes blend seamlessly into the soup, offering a similar texture and a slight nutty flavor.

Recipe Tips

• Optimize sweetness: To bring out the sweetness, roast the sweet potatoes with the peppers until nicely caramelized.
• Adjust soup thickness: Add more stock to thin the soup, or reduce with the lid off to thicken.
• Enhance flavors: Sauté onions and garlic until golden before adding them to enhance the soup’s base flavor.
• Garnishing options: Try different toppings like toasted nuts, yogurt, or feta cheese to add texture and flavor.

Recipe Variations

• Spicy kick: Add an extra red chili or some cayenne pepper for a hotter flavor profile.
• Meat lover’s version: Include chopped smoked sausage or bacon for a smoky, meaty element.
• Curried style: Add a tablespoon of curry powder or garam masala for an Indian-inspired flavor.
• Creamier texture: Mix in a half cup of coconut milk or cream for a richer, creamier texture.
• Mediterranean flair: Add chopped sundried tomatoes and black olives, and top with crumbled goat cheese for a twist.

What To Serve With Sweet Potato and Red Pepper Soup

I love pairing this soup with crusty sourdough bread and a tangy apple slaw. For a crunch, try garlic croutons; they’re delightful. Add a green salad with a vinaigrette or a spinach quiche for variety. You might also enjoy a plate of assorted cheeses.

How To Store Leftover Sweet Potato and Red Pepper Soup

In The Fridge:

Store the soup in an airtight container to keep it fresh. It will stay good for up to 5 days in the refrigerator. I always make sure it’s cooled before sealing to maintain its taste and safety.

In The Freezer:

Pour cooled soup into freezer-safe bags or containers. It’s perfect for storing up to 3 months. Thaw it overnight in the fridge when ready to reheat and enjoy.

How To Reheat Leftover Sweet Potato and Red Pepper Soup

To reheat, pour the soup into a saucepan over medium heat. Stir occasionally until hot, which should take about 10 minutes. If it’s too thick, add a bit of water or broth to reach desired consistency. For microwave reheating, use a covered dish and stir midway.

Check out More Slow Cooker Recipes:

• Slow Cooker Ham Split Pea Soup
• Slow Cooker Carrot and Coriander Soup
• Slow Cooker Kangaroo Stew