Paleo Roasted Red Pepper Sweet Potato Soup

Roasted + Slow = Win.

Pictures of soup are stupid. Photography is hard.

Rarely do I completely nail a recipe on the first try. This one was way too easy. There are lots of sweet potato soup recipes out there, many of which have bacon. Bacon is easy. Cooking without bacon is not as easy. Adding roasted red peppers to a sweet potato soup was simply a gut feeling that ended up working out marvelously. I am always about the easy factor, knowing it often makes the difference between people actually making the recipes instead of just sharing them. This is one of those easy recipes that fools you into thinking you are better at cooking than you actually are, or maybe it just makes your life easier. Dump stuff into pot, blend it up, reap compliments, and try to remain humble. I made this recipe a second time to make sure it wasn’t a fluke. No fluke, just pure awesome. Simple things excite me folks. I hope this recipe brings you as much joy as it did for me.



    • 2 huge sweet potatoes, peeled and cubed. Measured this is about 6 cups of cubes.
    • One 14 ounce jar of roasted red peppers in water (drained).
    • One 14 ounce can of coconut milk. I use TJ’s light brand as usual.
    • 1 cup of chicken stock.
    • 1 small yellow onion, large dice.
    • 2 cloves of garlic.
    • 1/2 tsp black pepper.
    • 1/2 tsp red pepper flakes.


How you make it:

  1. You dump everything into your slow cooker.
  2. You let it cook for 4 to 6 hours.
  3. You blend it with an immersion blender, food processor, or blender. I chose not to blend it all the way to leave some chunks of potato.
  4. You eat it and feel smart and good at cooking and stuff. Garnish it with red pepper flakes or chipotle flakes if you are fancy.


Before Slow Cooking

After the magic happens…



  1. Yum! This looks great. And super easy to make. Will definitely be trying this out as the weather gets colder.

  2. Evan says:

    This is my first try at a paleo recipe. It turned out to look great and taste great too!

  3. Karlene says:

    I can’t wait to try this. How many serving does it make? Let’s say a serving is 1c (as if that’s all I would eat!)

    Also, I checked into roasting my own peppers and it looks easy…. I am not good in the kitchen,but I think even I can do it. 🙂

    1. Jason says:

      I would guesstimate about 6 cups. Roasting your own peppers is easy, yet I simply try to make recipes as easy as possible to encourage people to actually make them. Let me know how it comes out for you!

      1. Jeanna says:

        I have made my own roasted red pepper and it is very easy. And I think it’s healthier for you, too. I haven’t seen jars of them, so would estimate using 1 roasted red pepper or 2?

  4. Joann says:

    Yum? The picture of your soup is what makes me want to try it! Plus the ease of the recipe.

  5. Kat says:

    Looking to enjoy this recipe for dinner this evening! After some research and calculations, I found that the combination of these ingredients comes out to about 1307 calories total, < 327 calories per serving (4 servings) for those who are Paleo and counting like I am. Enjoy!

  6. Josh says:

    This recipe rocked! Was very suprised at how good it was. Thanks!

  7. Kayla says:

    I love roasted red pepper soup so I assume I will like this but the coconut milk makes me nervous… Is it an overwhelming coconut taste?

    1. Jason says:

      I don’t think the coconut flavor stands out at all, I use extra garlic when I made this last and really only the earthy flavors of the garlic, peppers, and sweet potatoes hit me. Enjoy!

  8. Amen says:

    Is it 4 to 6 hrs on low setting?

  9. Chrissy says:

    “Pictures of soup are stupid. Photography is hard.” LOLOL

  10. Selidji Laleye says:

    Hi! I would love to make this recipe. Where do you buy the roasted red pepper can. if you don’t mind, please share what brand?


    1. Jason says:

      Not a can, but any various Italian brand in water or olive oil.

  11. JC says:

    Turned out tasting like baby food.. Only one layer of flavor. I would use less sweet potato and more roasted red pepper..

  12. gaffe says:

    I misread the ingredients and used a 12-oz can of fire-roasted tomatoes instead of roasted red peppers. After 4 hours on high and a trip through the food processor, it was still delicious. Now I’m eager to try the recipe with the correct ingredients 🙂

  13. Emily says:

    Could this be made with vegetable stock instead so it’s vegetarian?

  14. Mel says:

    Has anyone tried this with fresh peppers versus canned?

Comments are closed.