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!
This post may contain affiliate links. Please read our Disclosure Policy.
(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.
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:
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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
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!
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:
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.
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:
- How to Cook Shishito Peppers
- Chilled Shishito Pepper Soup
- Roasted Shishito Peppers with Garlic
- Chicken with a Roasted Shishito Pepper Sauce
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!
Shishito Red Pepper Soup
Ingredients
Method
- 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.
Nutrition
Notes
- 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.
- 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.
- You can use low-sodium or regular vegetable broth.
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
I’m going to try this soup tonight. What do you think of adding some diced ham to the soup? Thanks.
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.
I could only find green shishitos. Can I make the soup with these – or maybe add some sweet red bell peppers?
I love them (the green ones) raw. They are refreshing, crispy-crunchy and so tasty. I like to chop them up and use i my stir-fry’s or a fresh salad.
You can definitely use green ones :-). Their flavor is almost identical to the red ones. Enjoy