Creamy Carrot and Red Bell Pepper Soup Recipe

Name: Creamy Carrot and Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small Carrots; 1/2 Red bell pepper; 1 Onion; 1 tbsp Uncooked white rice; 1 Bay leaf; 500 ml Water; 2 cubes, or 2 teaspoons Soup stock cube, or granules; 300 ml Milk; 1 Parsley (for garnish); 1 dash Heavy cream; 1 Butter; 1 Salt and pepper

Servings: persons

3 small Carrots
1/2 Red bell pepper
1 Onion
1 tbsp Uncooked white rice
1 Bay leaf
500 ml Water
2 cubes, or 2 teaspoons Soup stock cube, or granules
300 ml Milk
1 Parsley (for garnish)
1 dash Heavy cream
1 Butter
1 Salt and pepper

1
Slice the carrots into quarter rounds.
2
Thinly slice the onion.
3
Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
4
Heat butter in a pot, and saute the onion without scorching.
5
Add the rinsed rice, carrots and red bell pepper, and saute briefly.
6
Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf.
7
Simmer until the vegetables are tender, skimming off the scum.
8
Turn off the heat, take out the bay leaf, and leave to cool.
9
After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste.
10
Put it back into the pot, and turn on the heat.
11
When it starts to bubble, add the milk a little at a time.
12
Check the taste, and season with salt and pepper if needed.
13
Turn off the heat right before it comes to a boil.
14
Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
15
If using a small red bell pepper instead of big and thick one, use the whole pepper.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 small Carrots, 1/2 Red bell pepper, 1 Onion, 1 tbsp Uncooked white rice, and more.

Yes, Creamy Carrot and Red Bell Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Carrot and Red Bell Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions