Carrot, Potato and Red Pepper Soup

Carrot and Potato Soup with a bit of a kick from Red Pepper takes this common vegetable to new heights. It’s both lovely and delicious!

Carrot, Potato and Red Pepper Soup

I think I need to add a new section to my blog and call it ‘Fridge Finds‘ or something far more creative (which won’t come to me  until I wake in the middle of the night I’m sure). I make a surprising number of dishes from foods I find in the fridge. Leftovers and veggies whose time has come lead the way; it’s simply a combination of items that I discover in the fridge that culminates in a meal that we love; much like what happened with this Carrot, Potato and Red Pepper Soup.

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Soups and casseroles are often the results of these finds and with fall in the air both work well. I’ve been on a soup kick lately though; combined with a new found love for carrot soup (who knew this lowly veggie could reach heights of nirvana with just a bit of spice), and with a huge bag of them from Costco that we weren’t getting through quickly enough, I went on a fridge hunt and found a nice red pepper that I believe I heard crying, ‘Use me, Use ME!’

Carrot, Potato and Red Pepper Soup

So this week it was this carrot and red pepper soup with potato. Not planned at all…nope, simply a fridge find. I  put a potato or two in a lot of soups including this one; not just for flavor but also to thicken them without adding more butter and flour; great for those with gluten free requirements.

Another favorite I made recently was this Broccoli with White Cheddar Cheese and Garlic Croutons. Homemade croutons are so easy…try them once and you’ll see. You will NEVER, EVER go back to a box!


I would be remiss if I did not include my most favorite soup ever; not a fridge find so much as a pantry one. Have you ever bought WAY too many onions and they all seem to be ready to bloom at the same time. I have; especially since I continue to buy some things in bulk at Costco that I really need to close down since both of my girls are now on their own. Potatoes and onions…I’m talking to you!

A few weeks ago I discovered almost a whole bag of onions that I had forgotten; with one sprouted I knew it was time to use them and this soup combined with some chicken and beef stock made that an easy choice. This French Onion Soup is not just good but it’s such a big part of my young life; I think friends and I ate this at the Clayton, MO Famous and Barr at least once a week; probably more. So don’t wait til you have to use some onions…make this soup now!

French Onion Soup - Famous & Barr

I have always loved Cream of Mushroom Soup; since realizing how easy it is to make from scratch, those red and white cans have not graced our cupboards (plus betting Campbells does not include white wine right?)

Cream of Mushroom Soup

More? Sure, here are some additional favorites:

PIN IT! ‘Carrot, Potato and Red Pepper Soup’

Carrot, Potato and Red Pepper Soup in a White Bowl Garnished with Sour Cream and Red Pepper Coulis

Carrot, Potato and Red Pepper Soup in a White Bowl Garnished with Sour Cream and Red Pepper Coulis

Carrot and Red Pepper Soup

Creative Culinary
4.34 from 50 or more votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 Servings
Calories 274 kcal


  • 2 Tbsp olive oil
  • 1 medium red pepper seeded and chopped
  • 1 medium onion chopped
  • 2 garlic cloves sliced
  • 8 cups chicken broth
  • 1 pound carrots cleaned and chopped
  • 2 medium potatoes chopped
  • ΒΌ tsp cayenne pepper
  • ΒΌ tsp paprika
  • Β½ cup half and half
  • 4 Tbsp Olive Oil for coulis
  • Sour cream for garnish optional
  • Croutons for garnish optional


  • Pour the olive oil into a large saucepan and add the chopped peppers and onion and saute until the onions are just turning brown. Add the garlic and cook for one more minute.
  • Remove 4 Tbsp of sauteed vegetables and put into a bowl to make the red pepper coulis for garnish.
  • Put the chicken stock, carrots and potato into the saucepan; add the spices and simmer on low for 30 minutes.
  • Once the carrots and potato are cooked and soft, either use a stick blender or transfer in batches to a counter top blender and blend until smooth; returning to the pot when done.
  • Add the half and half and simmer on low for 30 more minutes; do not boil.

To make the coulis:

  • Blend the 4 Tbsp of sauteed peppers and onions with the 4 Tbsp of olive oil.
  • Serve soup in bowls with a dollop of sour cream on top drizzled with the red pepper coulis.


The potato in this soup is not for flavor as much as for thickening the soup. It's better for you and easier than having to make a roux!


Nutrition Facts
Carrot and Red Pepper Soup
Serving Size
1 grams
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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  1. An amusing typo: “I would be remiss if I did not include my most favorite soup ever; not a fridge find so much as a panty one…” I think you meant “pantry” πŸ™‚


  2. Oh I just went back and ogled the other soups a bit more closely and damn, girl, I want to make them all! Or just move in with you! Amazing!

  3. Barb, with 8 cups broth, this must make a lot of soup… how much? I just made pumpkin carrot soup and loved it, but I love what red pepper does to anything! And the coulis sounds amazing! I love soup weather! Gorgeous soup!

    1. It did make a lot; guesstimating with the amount of carrots and broth about 10 cups but I like to make a lot and freeze half so certainly cut it in half if you want a smaller quantity.

    1. Or come to Denver where it is. Damn it’s been TOO chilly lately. We go from 85 one day to 40 the next! I’ll come see you instead and bring soup; will that work?

  4. My son-in-law bought that big bag of carrots from Costco too and made carrot soup with them as well! I’ll have to tell him about your version as I’m sure he’d enjoy it very much.

    1. I didn’t start making carrot soup til a couple of years ago and now it’s a favorite…so versatile!

  5. Being new to your blog, I’ve been busy looking at all your soup recipes. Isn’t homemade soups a wonderful thing. Just wondering why you use flour instead of cornstarch. Please educate me if there is a good reason. Enjoyed the tour- thanks.

    1. No reason…guess both of them thicken and I’m just used to using flour; you could probably substitute cornstarch in any recipe to thicken. I’ve been using potatoes lately, just one or two small ones will thicken it without having to add anything!

  6. Perfect timing for soup. I made some today too and will need it after soccer practice with my little team tonight. I asked if they wanted to cancel in this cold and nearly everyone wants to play! Time to bundle up. If I hadn’t made soup myself today I’d be on your front doorstep begging for leftovers, this looks wonderful!

  7. I love “fridge finds” and have doing more of those types of meals lately since our schedule is so out of whack these days! Wish our weather was cool enough to be making soup but it’s still hitting the 80’s around here.. grrrrr. I think when it finally gets cool, I’ll be making soup every day for a while, and with all these great recipes, I won’t be stumped for ones to make!!!

    1. We are full on fall which means from 40 to 80. Though the last few days have had a taste of winter with some flurries. Hurry spring. πŸ™‚

  8. I totally love the color of this! Gorgeous. And I so agree that once you make your own croutons, you’ll never go back to the box – your own have tons more flavors, and take practically no time to make. Great soup – I love carrots in soup. This looks terrific – thanks so much.

    1. It is pretty amazing when I make them how people scarf them up though. Where they might eat a slice of bread…they eat four slices worth of croutons…guess cause they are so good huh? And thanks; I’m loving using carrot; it works so well with others.

  9. When we lived in England there was a soup company that made a carrot and coriander soup that I adored. I had forgotten about that soup until seeing your post. Maybe a big pot of your soup will satisfy the craving that I now have. Such beautiful colors.

    1. Fall is finally and truly in the air isn’t it? I have another carrot soup I love even more…includes a ball of chili butter and some peanuts. I’m going nuts for carrots!

  10. Oh yum, its that soup time of year isn’t it? Your carrot soup sounds great, love the coulis addition, nice touch! I like the name Fridge Finds!

  11. Soups and stews are my favorite thing about the Fall season. Actually, they’re just about the only thing I look forward to in the Falll. And I’m quite sure there’s a bag of carrots and at least one red pepper hanging out in my produce bin in the fridge right now! Hmmm…

  12. I am all about using what is in the fridge! Sometimes it makes for the best meals! Loving all these soup you listed and the carrot and red pepper looks so creamy and comforting!

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