Soup is the best. It is so easy to customize with all of your favorite flavors. I love mixing up the flavors in my soup and pairing things that you would not normally think of. This vegan roasted red pepper sweet potato soup with almond butter is a delicious soup recipe.
This soup is creamy and flavorful without any dairy. Almond butter provides the creaminess in this soup. This soup is also so easy to make, you just roast everything up on a sheet pan and the blend it in your favorite blender.
I love soup. For more delicious soup recipes try my pumpkin cottage cheese soup or my chickpea enchilada soup.
Let's get into the recipe.
Why you'll love this recipe
- It is gluten free, dairy free, egg free and plant based.
- Thanks to the red pepper and sweet potato it is the most delicious plant based soup.
- It is super easy to make and made in your oven on one sheet pan and then in your blender.
Ingredients for herbed roasted red pepper and sweet potato soup
- garlic
- sweet potato
- broth
- thyme
- rosemary
- lemon
- red pepper
- salt
- paprika
- turmeric
- black pepper
- almond butter
- harissa paste
See recipe card for quantities.
Instructions to make spicy sweet potato red pepper soup with harissa
Step 1: Roast veggies.
Step 2: Add all soup ingredients to a blender and blend.
Step 3: Serve soup and enjoy!
Substitutions
- Thyme and rosemary - can be subbed with your favorite herbs like parsley or basil
- Nutritional yeast - can be subbed with miso paste or soy sauce
Equipment
I used my vitamix 7500 blender which I love. Any blender works for this recipe.
Storage instructions
The soup can be stored in a sealed container in your fridge for up to 3 days.
Recipe FAQ
Sweet potatoes are full of vitamins like vitamin A as well as fiber.
Recipe Pro-Tips
I recommend using an almond butter without any added sugars or oils.
Other vegan soups to try
If you make this Vegan Roasted Red Pepper Sweet Potato Soup with Almond Butter, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Creamy Red Pepper Sweet Potato Soup with Almond Butter
Equipment
- 1 blender
Ingredients
- 2 cups cubed sweet potato
- 1 red bell pepper - cut in half
- 1 bulb garlic - top cut off
- 4 cups vegetable broth
- ¼ cup almond butter
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon nutritional yeast
- ½-1 teaspoon salt adjust to your preference
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 tablespoon harissa paste
- black pepper to taste
- juice from ½ lemon
Instructions
- Preheat oven to 400 degrees.
- Add garlic, red bell pepper and sweet potato to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is browned and cooked through.
- Add cooked garlic cloves (removed from bulb), pepper, onion and sweet potato to a blender along with the rest of the soup ingredients. Blend until smooth and creamy.
- Divide out soup and serve.
KatoKat says
Confused. The ingredients do not say onion but 3. Says onion.
Ewa says
Najlepsza zupa ever! Zmieniłam ilość wody - 3 kubki. Zamiast masła orzechowego dałam 1/4 kubka śmietanki 36. Polałam Warzywa Oliwą z oliwek przed pieczeniem.
Kristi says
One of my favorite soup recipes!
Melanie R. says
I made this soup for the first time about two months ago and it was so amazing that I've had it three times since then. So flavorful and satisfying! Thank you so much for my new favorite soup 🙂
The only modification that I made from the recipe is that I lessened the broth so that it could be a bit thicker, as I love chunky-style soups. Really looking forward to trying some of your other recipes.
Kristi says
Thank you Melanie!