Roasted pepper, cauliflower and sweet potato soup

Roasted pepper, cauliflower and sweet potato soup recipe

This roasted pepper, cauliflower and sweet potato soup is a rich, flavour-packed bowl of comfort. Sweet roasted vegetables are blended with warming spices like curry powder, cumin and paprika, then finished with a touch of cream cheese for extra smoothness.

The best part? It’s made entirely as a traybake soup – no fiddly chopping or standing over the hob. Simply pop the vegetables into the oven (just peel and quarter the onion, halve the sweet potatoes and trim the garlic), let the oven do the work, then blend everything into a silky, spiced soup. It’s low-effort cooking at its best – hands-off, healthy, and full of flavour.

In this post

• What is roasted pepper, cauliflower and sweet potato soup?
• Why you’ll love this recipe
• Ingredients you will need
• Step-by-step instructions
• Variations and substitutions
• Serving suggestions
• Storing & reheating
• FAQ
• Recipe

What is roasted pepper, cauliflower and sweet potato soup?

This soup celebrates the natural sweetness of roasted peppers and sweet potatoes, paired with the nutty flavour of cauliflower and aromatic spices. Everything is roasted together on one tray until caramelised and golden, then blended with vegetable stock and cream cheese for a creamy, comforting finish.

Traybake soups like this one are the ultimate easy meal – minimal prep, hardly any washing up, and maximum flavour thanks to the roasting process.

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Why you’ll love this recipe

• Super easy traybake method – just roast, blend, and serve.
• Hands-off cooking – the oven does most of the work.
• Naturally creamy – sweet potatoes and cream cheese make it smooth and satisfying.
• Full of flavour – roasting brings out sweetness and depth in the vegetables.
• Healthy & hearty – packed with fibre, vitamins, and feel-good spice.
• Budget-friendly – made with simple, everyday ingredients.

Variations and substitutions

• Make it vegan – swap cream cheese for coconut cream or a dairy-free alternative.
• Add spice – stir in extra curry powder or chilli flakes for heat.
• Bulk it up – add roasted parsnips or butternut squash.
• Chunky style – pulse-blend for texture instead of fully smooth.
• Extra protein – top with roasted chickpeas or stir through cooked lentils.

Serving suggestions

This soup is wonderfully rich on its own, but even better with:

• Warm crusty bread or a cheese toastie for dipping.
• A swirl of yoghurt, crème fraîche or extra cream cheese on top.
• A sprinkle of toasted seeds or croutons for texture.

Storing & reheating

• Fridge – store in a sealed container for up to 3 days.
• Freezer – freeze for up to 3 months; defrost fully before reheating.
• Reheat – warm gently on the hob, adding a little stock or water if it thickens.

Frequently asked questions about roasted pepper, cauliflower & sweet potato soup

Can I make this soup ahead of time?
Yes — the flavour actually improves the next day as it develops.

Do I need to chop the vegetables first?
No! That’s the beauty of this recipe – just halve the sweet potatoes, peel and quarter the onion, remove the carrot tops and trim the garlic, then roast everything whole.

Can I make it vegan?
Yes – just use a plant-based cream cheese or coconut cream or milk.

How spicy is it?
It’s gently spiced, not hot – but you can easily add more curry powder or a pinch of chilli flakes for heat.

Does it freeze well?
Perfectly – cool completely before portioning and freezing.

How does Roasted pepper, cauliflower and sweet potato soup work on Slimming World?

This Roasted pepper, cauliflower and sweet potato soup is an absolutely fantastic low syn meal if you are following Slimming World. It’s packed full of healthy vegetables (speed foods). If you are using spray oil then there may be some syns (usually around 1/2 syn for 6 sprays), and you will need to syn the cream cheese so this is very little when split between 4 people.