Food To Go

Tomato, Red Pepper & Sweet Potato Soup


  • 1 large sweet potato, peeled and cubed
  • 4 pointed red peppers, roughly chopped
  • 2 red onions, roughly chopped
  • 300g peeled tomatoes
  • 3 garlic cloves
  • 1 red chilli, deseeded
  • 4 tbsp olive oil
  • 800ml fresh vegetable stock
  • 1 tsp sweet smoked paprika
  • Serve with crusty bread


Preheat the oven to 200˚C, gas mark 6. Put the sweet potato in a large roasting tin with the peppers, red onions, tomatoes, whole garlic cloves and chilli; season and toss with the olive oil. Roast for 30 minutes.

Transfer the contents of the tin to a large pan with the vegetable stock and bring to the boil, then reduce the heat and simmer for 5 minutes until the sweet potato is cooked through. Add the smoked paprika and season.

Use a stick or jug blender to whizz until smooth.

Once cooled, ladle the soup into the Kilner® Soup Jar Set to consume once at work or on-the-go.

Store the rest of the soup in a Kilner® Fresh Storage container which you can then freeze or heat up as and when required.

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