Creamy Sweet Potato Soup with Basil and Red Bell Peppers: Stovetop or Slow Cooker
After glowing feedback on my slow cooker sweet potatoes via Facebook, reader Erna shared her favorite recipe from Linda de Vries Jansen. Linda generously passed it along, and as a home cook with years of slow cooker expertise, I've tested it both stovetop and slow cooker styles. This hearty, nutritious soup is a family favorite—simple, flavorful, and versatile.
Table of Contents
Recipe: Sweet Potato Soup with Basil and Bell Peppers
Like our other trusted soup recipes, this one is designed to delight your family with comforting flavors and wholesome ingredients.
Ingredients for a Large Pot
2 sweet potatoes, peeled and diced
1 tablespoon olive oil
2 onions, chopped
1 garlic clove, crushed
750 ml chicken or vegetable stock
2 red bell peppers, diced
1 teaspoon basil
Optional: 1 red chili pepper (Erna's spicy twist, not Linda's 😉)
Want to master cooking? Explore the Cooking Universitycooking course for expert tips.
Stovetop Method
Heat 1 tablespoon oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.
Add diced sweet potatoes and stock. Bring to a boil, then simmer for 15 minutes or until potatoes are tender.
Purée the soup until smooth using an immersion blender.
Stir in basil just before serving.
Slow Cooker Method
Perfect for set-it-and-forget-it meals: start in the morning and enjoy stress-free soup by dinner.
Gently sauté onion, bell pepper, and garlic in the slow cooker (using its sauté function if available) or a separate pan.
Transfer to slow cooker if needed. Add stock and sweet potato pieces.
Cook on low for 6-7 hours or high for 4 hours.
Purée with an immersion blender. Thin with extra stock if too thick.
Stir in basil and serve.
Enjoy!
Serving Tips
Pair this velvety sweet potato soup with crusty bread for a complete meal, or serve as a starter alongside a fresh, healthy salad.
