Description
Creamy roasted sweet potato and red pepper soup blended smooth with thyme and finished with crème fraîche for a comforting, balanced bowl.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and chopped
- 2 medium red bell peppers, coarsely chopped
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 4 garlic cloves
- 3 cups vegetable or chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/3 cup crème fraîche
- Fresh parsley, chopped
- Cracked black pepper
- 1 cup toasted bread rounds
Instructions
- Preheat the oven to 425°F and spread the sweet potatoes and bell peppers on a baking sheet.
- Drizzle with olive oil and rice vinegar and toss gently to coat.
- Roast for 20 minutes, then remove the pan and add the garlic cloves.
- Return to the oven and roast for another 20 minutes until lightly charred.
- Transfer vegetables to a pot and add stock, thyme, and salt.
- Blend until completely smooth using an immersion blender.
- Heat over medium for 8 to 10 minutes until gently bubbling.
- Serve hot with crème fraîche, parsley, bread rounds, and black pepper.
Notes
- Roast vegetables in a single layer for better caramelization.
- Add extra stock if a thinner consistency is desired.
- Crème fraîche can be added as a swirl or fully stirred in.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 20 mg