This creamy red shishito pepper soup recipe is the perfect soup for summer. This homemade pepper soup is creamy and delicious. It is not spicy, as only one in ten shishito peppers have spiciness. Make this soup in under 30 minutes!

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

If you are lucky this summer, 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!! These delicious 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.

These red peppers are vibrant and beautiful, and I hope to see more of them in the coming weeks at our farmer’s market! If you enjoy 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!

I also have several great gluten free shishito pepper recipes! Read on for detailed step-by-step photos to see how to make pepper soup, or go straight to the recipe card for the quantities and steps.

Allergen Information:

This delicious soup is gluten-free, egg-free, soy-free, and nut-free. You can easily make it dairy-free by using dairy-free heavy cream. Several brands now make this heavy cream, and it works beautifully.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Red Shishito Peppers – These can be tricky to find. You can also use green shishito peppers or red bell peppers if those are easier to find.
  • Onion – I recommend sweet onions.
  • Garlic – Fresh or jarred garlic is fine to use.
  • Vegetable Broth – I used low sodium, but it is a personal preference if you use this or regular vegetable broth.
  • Cooking Oil – I used avocado oil, but others are fine to use.
  • Heavy Cream – This gives a nice creamy mouthfeel and flavor.
  • The pepper soup spice combo – Cumin, salt, and black pepper.
Top view of two bowls of red shishito pepper bisque. A glass of red wine is next to the bowls

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

Step-By-Step Photos and 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!

Another easy way to blister these peppers is on a grill in a grill basket and add them to the cooking onions and garlic. Cook the peppers over medium-high heat until they are softened and the onions are translucent.

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

Step 2: Transfer the peppers from the pan to a cutting board. Using a sharp knife, remove the stems. You do not have to remove the seeds, as they are not spicy.

Adding all ingredients and the red pepper to the Vitamix blender

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

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

Step 3: Add the puree to a soup pot. Cover and bring the soup to a boil over medium-high heat. Allow the soup to boil for five minutes, then reduce the heat and simmer for an additional 10 minutes.

Frequently Asked Questions:

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.

How do you store leftover soup?

Store the leftover soup in an airtight container in the refrigerator. It will keep fresh in the refrigerator for up to 4 days. You can also freeze this soup. I recommend freezing it in single-serving portions in Souper Cubes (on Amazon.)

More Shishito Pepper Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

A white soup bowl filled with red shishito pepper soup.

Shishito Red Pepper Soup

Sandi Gaertner
A creamy, deliciously easy red shishito pepper soup recipe.
4.84 from 24 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 4 servings
Calories 141 kcal


  • 1 pint red shishito pepper * see notes
  • cup chopped onion
  • 2 cloves garlic minced
  • ¼ cup heavy cream * see notes
  • 1 tablespoon avocado oil
  • 2 cups vegetable broth
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground 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 on medium-high heat until the peppers are blistered. Stir frequently as they cook. It is okay that the onions and garlic get caramelized.
  • Remove peppers from the skillet and use a sharp knife to remove the stems.
  • Add all ingredients into a high-speed blender, food processor, or Vitamix. You can also add all ingredients to a pot and use an immersion blender to smooth the ingredients.
  • Puree until smooth. 
  • Pour the soup mixture into a pot. Cover and bring to a boil over medium-high heat.
  • Boil for 5 minutes, then reduce the heat and simmer an additional 10 minutes.
  • Serve hot with sour cream, cilantro and even jalapeño slices.


  1. If you can’t find red shishito peppers, you can use red bell peppers or green shishito peppers. Only one in ten shishito peppers are spicy, so this is a mild soup.
  2. If you are dairy-free, use a dairy-free heavy cream. Several companies now make this and it works very well. If you use this, the soup is also vegan.
  3. You can use low-sodium or regular vegetable broth.
  4. Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days. You can also freeze extra soup. I freeze soup in Souper Cubes, which freeze the soup in single-serving blocks. Freeze these blocks in a freezer-safe zipper bag.


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: 1servingCalories: 141kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 1064mgPotassium: 314mgFiber: 3gSugar: 7gVitamin A: 4223IUVitamin C: 153mgCalcium: 38mgIron: 1mg
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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.


4.84 from 24 votes (14 ratings without comment)

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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.