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!
(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!
Are you ready to see how easy it is to make this simple, sweet red pepper soup?
Recipe step-by-step 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!
Olive oil will get rancid when cooked at high temperatures, so don’t use olive oil for this recipe!
Step 2: Remove the stems from the red peppers. Leave the seeds in the peppers; no need to remove these as they are sweet.
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!
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:
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.
Yes, you can make this dairy-free. Use coconut cream instead of heavy cream. This will also make this soup vegan!
This soup should keep fresh in the refrigerator for up to 4 days.
More Delicious Shishito Pepper Recipes:
- How to cook shishito peppers
- Chilled Shishito Pepper Soup
- Roasted Shishito Peppers with Garlic
- Chicken with a Roasted Shishito Pepper Sauce
Shishito Red Pepper Soup
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- 1 pint red shishito pepper
- ⅓ 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.
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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