Red Pepper Soup is divine! It’s an absolute family favorite that I have made with my kids for 20 years–and it’s so easy to do. The only work is in the slicing. It’s simply red pepper and onions sweated to perfection, then blended with chicken stock. If you haven’t made homemade chicken stock, it’s a game changer. It really takes this recipe over the top and is so much fun if time allows. If you’re not doing Whole30, it’s spectacular to serve this soup with rice, or on top of smashed potatoes.
Red Pepper Soup
- 2 Tbsp olive oil
- 2 large onions, finely sliced
- 4 red peppers, cut into halves, seeds and veins removed and finely sliced
- 2 tsp of salt
- 4 garlic cloves, peeled and chopped
- 4 cups of chicken stock (add more if you like a thinner soup)
- ¼ tsp red pepper flakes
- 1 tsp red wine or sherry vinegar
- Applegate Perfect Oven bacon, about 2 slices per serving (see how-to below)
- Cashew Crema MAGIC ELIXIRS
HEAT 2 Tbsp olive oil over medium to medium high heat in a large Dutch oven. Cook onion, red pepper, and 2 tsp salt, until soft but not brown, about 8 minutes. Stir occasionally so it does not burn.
ADD garlic and cook for another 4 minutes. Add the chicken stock plus 1 tsp vinegar and red pepper flakes. Bring to a boil.
COOL slightly and then pour into a Vitamix or blender and blend until smooth.
SERVE topped with sprinkles of crumbled Applegate Whole30 approved bacon.
Perfect Oven Bacon:
PREHEAT oven to 350°F. Line sheet pan with parchment paper.
PLACE bacon flat on the sheet pan.
COOK in the oven for 10-15 minutes, until crispy.
- 1 cup raw cashews
- 3/4 cup water
- 1/4 tsp sea salt
Soak the cashews in water (enough water that the cashews are covered by an inch) for at least 2 hours, but can be as long as overnight. Rinse well. Blend the cashews with 1/4 cup of water and the sea salt. Add more water as needed to make the cashew cream the consistency you like. I usually do 3/4 cup of water.