Roasted Red Pepper & Sweet Potato Soup

Can you feel Autumn in the air? I sure can. I’ve been filling my house with Fall decor and mini pumpkins. I keep getting the eye roll from my Husband, but a decorated home is a happy home. I strive to celebrate all holidays and events in the year to make everything exciting for my kids. When they are older they will most likely mock me for it, but you have to get your crazy Mom stories from somewhere.

Each season I always change up my meal menu. I’m really focusing on roasted vegetables and lots of cinnamon! Especially with the colder weather coming, you need comfy warm foods.

This soup will definitely give you all of the above. And the best thing is that it can be made in less than forty minutes. Does that not sound amazing? And it is kid friendly for sure, I recommend you purée the ingredients before adding in the garlic. Portion out your child’s meal then add the garlic, if your child finds garlic slightly too strong.

For the Roasted Red Pepper you can make your own. Cut the Red Pepper, and place skin up on a baking pan. Brook for 10 minutes. Place them in a bowl, cover with plastic wrap and let sit for 20 minutes. This will help make peeling the skins easier. Once the skins are peeled you are done! I put my in a mason jar and I make sure to use them within 2-3 days. Or you can be lazy like me and use jarred peppers from the store.

Now it’s up to you if use want to use raw garlic or you can make the dish fancier by using roasted garlic. I prefer raw because of the zing flavour it gives the dish. Although the roasted garlic really ties in nicely with the sweet potatoes and the sweetness of the peppers.

To give this soup it’s smoothness, you purée the vegetables with broth. My go to is always bone broth. It adds a good source of protein and collagen to your meal and has the same flavour has any meat broth. I find mine in the Organic section of the store, and make sure to buy salt free. If you want to feel like a real chef, try making your own. I’ll admit it takes a long 72 hours in the crock pot! But it’s so worth it in the end!

I love quick meals packed with nutrients and are affordable to make. Make a big batch and portion it in your freezer for a quick meal! It taste divine with a fresh loaf of rosemary bread!


  • 2 Medium Sweet Potatos
  • 1 Yellow Onion
  • 1 Jar Roasted Red Peppers or 3 Peppers Roasted
  • 3 Cloves of Garlic
  • 1tsp Salt
  • 1/2tsp Pepper
  • 2tbsp Olive Oil
  • 3 Cups broth
  • Parsley to top with


  1. Preheat oven to 450
  2. Diced sweet potato and onion, cover in olive oil. Roast for 20 minutes.
  3. Add Red Peppers, garlic, salt and pepper into a blender.
  4. Add cooked sweet potato and onion to blender, turn on and slowly add broth.
  5. Place in bowls and top with parsley and more pepper if you prefer.

A flavourful Fall dish that’s easy, minimal ingredients and will be everyone’s favourite!

Thanks for reading,

Jaclyn Yvonne

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