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Red Pepper Soup

  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 4 servings


This soup is a family favorite. It’s going to be in your weekly rotation in no time!


For the 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 (Recipe below)

For the Cashew Crema:

  • 1 cup raw cashews
  • 3/4 cup water
  • 1/4 tsp sea salt


Making the soup:

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.

Making the 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.

Making the Cashew Crema:

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.