Best 5 Roasted Red Pepper And Sweet Potato Soup Gluten Free Recipes

Indulge in a symphony of flavors with our Roasted Red Pepper and Sweet Potato Soup, a delectable gluten-free dish that combines the natural sweetness of roasted red peppers and sweet potatoes with a touch of aromatic spices. This creamy and velvety soup is not only a feast for the taste buds but also a nourishing meal packed with essential vitamins and minerals.

Complementing this main course, discover a collection of equally enticing recipes featured in the article. Embark on a culinary journey with our flavorful Vegan Lentil Soup, a protein-rich and hearty option bursting with wholesome lentils, vegetables, and a medley of spices. For a taste of the Mediterranean, try our tantalizing Moroccan Carrot Soup, a vibrant blend of carrots, ginger, and a hint of Moroccan spices.

For a refreshing and tangy twist, our Lemon Garlic Asparagus Soup offers a delightful balance of zesty lemon, aromatic garlic, and tender asparagus. If you prefer a classic comfort food, our Creamy Tomato Soup is sure to satisfy with its velvety texture, rich tomato flavor, and the comforting warmth of a classic soup.

Each of these recipes caters to various dietary preferences and taste profiles, ensuring that everyone can savor the joy of a delicious and wholesome meal.

Here are our top 5 tried and tested recipes!

ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)

Roasted Red Pepper and Sweet Potato Soup (Gluten-Free) image

If you like curry, you can add some curry powder to spice it up! You can also add some minced garlic and/or ginger when you sauté the onion. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories Free Of...

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 red bell peppers
1 onion, chopped
1 tablespoon butter or 1 tablespoon olive oil
1 lb sweet potato, peeled and cut into 1-inch cubes
4 cups vegetable broth or 4 cups water, & vegetable soup base
salt and black pepper

Steps:

Roast bell peppers. For instructions on how to roast peppers, please Google.
Peel the roasted peppers and slice them into strips. Set aside.
Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
Add pepper strips and diced potatoes.
Add vegetable stock or water & soup base enough to barely cover the vegetables.
Cook until the vegetables are tender.
Purée the soup using a blender or hand blender.
Season with salt and pepper.
Infuse love and serve!

Nutrition Facts : Calories 152.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 91.2, Carbohydrate 29, Fiber 5.1, Sugar 8.4, Protein 2.7

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 10

Ingredients

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

ROASTED RED PEPPER AND POTATO SOUP

Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED PEPPER POTATO SOUP

Roasted Pepper Potato Soup image

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chiles, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Steps:

In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.

ROASTED RED PEPPER AND SWEET POTATO SOUP

Roasted Red Pepper and Sweet Potato Soup image

Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.

Provided by Sweet PQ

Categories Yam/Sweet Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 red peppers, sweet, chopped
2 sweet potatoes, peeled and cubed (about 4 cups)
1 onion, chopped
3 garlic cloves
2 tablespoons olive oil
1 teaspoon italian seasoning, dried
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock (or vegetable stock)
1 cup water
2/3 cup plain yogurt, Balkan style
2 tablespoons fresh parsley, chopped

Steps:

In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
Whisk in 1 cup water.
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
Serve, topped with the yogurt that's been mixed with the parsley.

Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8

Tips:

For a smoky flavor, roast the red peppers over an open flame or under a broiler before peeling and chopping.
If you don't have time to roast the red peppers, you can use jarred roasted red peppers. Just be sure to drain them well before adding them to the soup.
To make the soup creamier, add a dollop of sour cream or Greek yogurt before serving.
For a vegan version of the soup, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This roasted red pepper and sweet potato soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, creamy, or vegan, this soup is sure to please everyone at your table.