Creamy Bell Pepper and Carrot Soup: Easy Slow Cooker or Stovetop Recipe

It's been a while since I shared a new slow cooker recipe, but this creamy bell pepper and carrot soup is a standout—simple, flavorful, and a hit with the whole family.

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Make Creamy Bell Pepper and Carrot Soup

Soup is a weekly staple in our home—sometimes paired with sandwiches, other times as a hearty standalone meal. This bell pepper and carrot soup delivers a smooth, naturally sweet flavor that my kids can't get enough of. As a busy home cook with years of perfecting family recipes, I love how versatile and foolproof it is.

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Ingredients for Bell Pepper and Carrot Soup (4-6 servings):

• 4 red pointed peppers
• 1 regular red bell pepper and 1 green bell pepper (pointed peppers or other colors work too—no big difference)
• 2 onions
• 3 large carrots (winter carrots are fine)
• 5 smaller tomatoes
• 4 garlic cloves
• 1 liter of water
• 2 chicken stock cubes (for 2 liters)
• Handful of fresh basil
• 1 tablespoon honey (I used Melvita honey with ginger)
• 2 bay leaves

Bell Pepper and Carrot Soup in the Slow Cooker

With a slow cooker, this soup couldn't be simpler. I skipped pre-sautéing for quick prep, but it still builds incredible depth over time.

• Cut all vegetables into large pieces and add to the slow cooker
• Skin the tomatoes and add them
• Peel garlic cloves and add whole
• Pour in water, add stock cubes, honey, and basil
• Place bay leaves in a tea egg and add it

Cook on low for at least 5 hours (up to 8 is fine). Remove the tea egg, then blend until smooth. Serve with focaccia and garlic oil—we love it this way. P.S. After blending, I added a teaspoon of Maggi Garden Herb stock for an extra flavor boost.

Stovetop Version of This Delicious Soup

No slow cooker? The stovetop method works beautifully with a bit more hands-on attention for maximum flavor. Sautéing first really enhances the taste.

• Cut vegetables into pieces
• Squeeze the garlic
• Skin the tomatoes
• Gently sauté vegetables and garlic in a wok for 15 minutes, then add tomatoes
• Add 1 liter water and stock cubes
• Add bay leaves in a tea egg; simmer for 30 minutes
• Remove tea egg
• Stir in basil and honey
• Blend until smooth and creamy

Tip: For a richer texture (though I prefer the pure veggie taste), stir in herb cheese or mascarpone before blending.