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View more "Soups & Creams" recipes Silky Smooth Red Pepper & Sweet Potato Soup Recipe

Silky Smooth Red Pepper & Sweet Potato Soup

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 tbsp (15 mL) butter
1 chopped onion
Salt and pepper, to taste
2 chopped red bell peppers
1 large sweet potato, peeled and chopped (about 12 oz/375 g)
3 cups (750 mL) hot water
1 cup (250 mL) 10 % half-and-half or 18 % cream
2 tbsp (30 mL) finely chopped fresh basil


Yields: 4 to 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/silky-smooth-red-pepper-sweet-potato-soup?source=calendar
Silky Smooth Red Pepper & Sweet Potato Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 30 mins
  • Yields 4 to 6 servings

Capture vitamin-rich red peppers and sweet potatoes in this tasty and nutritious soup. It makes a perfect starter for a meal or as a side dish to a hearty sandwich.

  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 30 mins
  • Yields 4 to 6 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1 tbsp (15 mL) butter
1 chopped onion
Salt and pepper, to taste
2 chopped red bell peppers
1 large sweet potato, peeled and chopped (about 12 oz/375 g)
3 cups (750 mL) hot water
1 cup (250 mL) 10 % half-and-half or 
18 % cream
2 tbsp (30 mL) finely chopped fresh basil

Preparation

In a pot, melt butter over medium heat; add onion, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper and sauté for 5 min or until softened. Add red bell peppers and sweet potato and sauté for 2 min or until peppers start to soften. Add water and bring to a boil, scraping up bits stuck to pot. Reduce heat and boil gently for about 15 min or until vegetables are soft.

Working in batches, transfer soup to blender and purée until smooth. Strain through a sieve back into pot, pressing with a rubber spatula. (Alternatively, use an immersion blender in pot and strain into another pot).

To serve, reheat soup over medium heat until steaming, stirring often. Add cream and heat gently (do not let boil). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil.

Tips

The soup can be prepared ahead through step 2, cooled, covered and refrigerated for up to 2 days or frozen for up to 6 months. To serve, thaw if necessary, and proceed with step 3.
Straining the soup is an extra step but it creates a fine restaurant-quality textured soup.

123 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 143 Calories
Protein: 3 g
Carbohydrate: 18 g
Fat: 7 g
Fibre: 3 g
Sodium: 79 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 6 % / 70 mg
Vitamin C: 90 %
Vitamin A: 56 %
Vitamin B6: 16 %
Folate: 14 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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