A vibrant Thermomix roasted red pepper and sweet potato soup that will warm the soul.
FEATURED REVIEW
"Excellent tasty recipe. At first I was unsure that 500 ml of veg broth would be enough , but it was and made for a delicious thick soup."
SHARON
Soups are one of my favourite meals to make in the Thermomix, and I love how some recipes you can just set and forget, like my carrot & coriander soup and curried sweet potato and red lentil soup.
For this recipe, I roasted all the veggies in the oven instead of cooking them in the Thermomix, which brings out their sweetness. I mostly use vegetable stock cubes for all my soups, as I love the flavour, and they're inexpensive and easy to store in the cupboard.
Recipe Tips
- Lining the baking tray with baking paper helps prevent the veggies from sticking to it, which saves on washing up.
- Cut the sweet potatoes evenly into smallish 3-4cm cubes so they cook at the same time as the onion, garlic and red peppers.
- It's always best to add a little less liquid stock at first, as it's hard to save runny soup that's been drowned in stock.
Serving Suggestions
This soup tastes divine with a sprinkling of chilli flakes, fresh parsley, and grated Parmesan on top. For the ultimate meal, serve it with my Thermomix soft bread rolls.
Freezing
Let the soup cool, then store it in an airtight container or zip-lock bag in the freezer for up to 3 months.
📖 Recipe
Thermomix Roasted Red Pepper and Sweet Potato Soup
Ingredients
- 2 red peppers (capsicums), de-seeded and cut into quarters
- 500 g sweet potatoes, roughly 1-2 medium ones, peeled and cut into 3-4 cm cubes.
- 3 cloves garlic, peeled
- 1 onion, peeled and cut into quarters
- 2 teaspoons paprika
- sea salt for sprinkling over the veggies
- olive oil for drizzling over the veggies
- 500 ml vegetable stock, see notes
Garnishes (optional)
- chilli flakes
- grated parmesan
- fresh parsley
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a large baking tray with baking paper.
- Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the paprika and sea salt and drizzle with olive oil. Roast in the oven for 30 mins until soft.
- Whilst the vegetables are roasting, make up the vegetable stock. I use 2 Massel stock cubes dissolved in 500 mls of hot water.
- Once the vegetables are cooked, transfer them to the Thermomix bowl, add the vegetable stock, and blend for 1 minute, gradually increasing to speed 8.
- If the soup is too thick, add a little more stock or water, then blend again until you reach the desired consistency.
- Season with black pepper and top with your favourite garnishes, and enjoy!
Alison says
As Vicki says, it is a very easy recipe. I roasted the vegetables when I had the oven on for something else then stored them in the fridge until I was ready to make the soup. It doesn't really need a Thermomix, a food processor or liquidizer would work, or even just pushing the cooled, cooked veg through a sieve. I needed a bit more stock (I used the Thermomix version) and it would probably work well if thinned with cream or milk. It tastes really good and looks lovely. I'll make it again.
Vicki says
Thank you for your lovely comment Alison! Vicki x
Sharon says
Excellent tasty recipe. At first I was unsure that 500 ml of veg broth would be enough , but it was and made for a delicious thick soup.
Vicki says
Thank you Sharon! I always like to add a little less liquid as there's nothing worse than a watery soup! Plus it's easy to thin down once cooked if it's a bit too thick. Vicki