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4.84 from 24 votes

This creamy red shishito pepper Vitamix soup is the perfect soup for fall. You won’t believe that this flavorful soup is ready in under 30 minutes!

A bowl of red shishito pepper soup. The soup is garnished with sour cream, cilantro and jalapeño slices.

(Thank you, Cameron Hughes, for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!)

These sweet red peppers are officially my new favorite fall flavor. Do you know what is even better? Pairing this sweet pepper soup with a new cabernet I love by Cameron Hughes.

If you are lucky, you will score a pint of sweet red shishito peppers! These red shishito peppers are sweet, mild red peppers, except for that one in ten! I had no idea shishito peppers even came in red!!

They are vibrant and beautiful, and I hope to see more of them in the coming weeks at our farmer’s market! If you make soup as much as we do, check out my delicious gluten free soup recipes on the blog. You are guaranteed to find your next favorite soup!

Cameron Hughes wines are a little different than most wines. Cameron Hughes travels the world, buying wines that vintners cannot bottle. They bottle this wine by lot numbers, and it is not uncommon to get high-quality wine for a fraction of its worth!

If you love shishito peppers as much as we do, check out all of my easy gluten free shishito pepper recipes!

Top view of two bowls of red shishito pepper bisque. A glass of red wine is next to the bowls

Are you ready to see how easy it is to make this simple, sweet red pepper soup?

Recipe step-by-step directions:

Red shishito peppers and onion cooking in a cast iron skillet

Step 1: Blister the shishito peppers with onion and garlic. I love doing this in my cast iron skillet because it can get hot. Use a cooking oil that can take high heat, like avocado oil!

Olive oil will get rancid when cooked at high temperatures, so don’t use olive oil for this recipe!

Red blistered shishito peppers on a cutting board. A few stems are next to the chopped pepper

Step 2: Remove the stems from the red peppers. Leave the seeds in the peppers; no need to remove these as they are sweet.

Adding all ingredients and the red pepper to the Vitamix blender

Step 3: Add all of the ingredients to your Vitamix or blender. This will make the soup smooth and creamy for cooking! I love making soups in the Vitamix, but you can use a food processor or even put everything into the pot and use an immersion blender in the pot to puree!

Red pepper soup cooking on the stove in a pot. A bottle of wine is next to the stove

Step 3: Next, cover and bring the soup to a boil. Allow to boil for five minutes, then reduce the heat and simmer for an additional 10 minutes.

Tips and Recipe FAQ:

Can you use green shishito peppers?

You can easily use green shishito peppers in this recipe, or if you prefer the vibrant red color of this soup, use red bell peppers.

Can you make this shishito pepper soup dairy-free?

Yes, you can make this dairy-free. Use coconut cream instead of heavy cream. This will also make this soup vegan!

How long will this soup keep fresh?

This soup should keep fresh in the refrigerator for up to 4 days.

More Delicious Shishito Pepper Recipes:

Shishito Red Pepper Soup

Sandi Gaertner
A creamy easy red shishito pepper soup recipe
Love this recipe?Give it a star rating!
4.84 from 24 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 3
Calories 319 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • 1 pint red shishito pepper
  • cup chopped onion
  • 2 cloves garlic
  • ¼ cup heavy cream
  • 1 tablespoon avocado oil
  • 2 cups vegetable broth
  • 1 ½ teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons sour cream for garnish optional
  • 1 teaspoon fresh cilantro optional


  • In a cast iron skillet, add red shishito peppers, oil, onion, and garlic. 
  • Cook until the peppers are blistered. Stir frequently. It is okay that the onions and garlic get caramelized.
  • Remove peppers and cut off the stems.
  • Add all ingredients into a blender.
  • Puree until smooth. 
  • Pour the soup mixture into a pot. Cover and bring to a boil.
  • Boil for 5 minutes, then reduce the heat and simmer an additional 10 minutes.
  • Serve hot with sour cream, cilantro and even jalapeño slices.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 319kcalCarbohydrates: 49gProtein: 9gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 28mgSodium: 1174mgFiber: 17gSugar: 3g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.


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    1. Hi Scott, Wow, that is an interesting idea. The saltiness of the ham should work well with the peppers. Please do come back and let me know how it turns out…I may need to try that.

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