Thank you, Cameron Hughes, for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!
This creamy red shishito pepper soup is the perfect soup for fall. You won’t believe that this flavorful soup is ready in under 30 minutes! If you love shishito peppers as much as we do, check out all of my easy gluten free shishito pepper recipes!
Sweet Red Shishito Peppers
If you are one of the lucky ones, you will score a pint of red shishito peppers! These red shishito peppers are a sweet red pepper, except for that one in ten! I had no idea shishito peppers even came in a red color!!
They are vibrant and beautiful, and I hope to see a lot more of them in the coming weeks at our farmer’s market! I can’t wait to dive into a bowl of this hot red pepper soup!
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.
Cameron Hughes wines are a little different than most wines. Cameron Hughes travels the world, buying wines that vintners are not able to bottle.
Sometimes these vintners have too much wine, and sometimes it is too expensive for them to bottle everything. This is where Cameron Hughes comes in. They purchase this wine, then bottle it, and assign it a lot number on the label.
I first discovered Cameron Hughes several years ago. Back before this blog, when I was a fundraiser for a non-profit. We used to do an event pairing wines and appetizers. Many local vineyards and restaurants participated. On a whim, I reached out to Cameron Hughes to see if they would like to participate.
Cameron Hughes not only said yes, but they were one of the hits of the event. Their wines were incredible. I am always grateful when companies are willing to give back!
It is so fun to read about wine. This delicious Cabernet with hints of blackberry and cherry. This Cabernet was bottled in 2014 and it is still quite young for a Cabernet of this caliber.
It always amazes me that wines can age and keep getting better! According to Cameron Hughes, this Lot 606 cabernet can age another 10-15 years! My bottles won’t last that long, but I may smuggle one bottle away into my wine refrigerator.
Lot 606 is a Rutherford Cabernet and comes from some very expensive stock. Cameron Hughes is calling it the release of the year and one glass will prove this nicely!
I also received Lot 565, a 2015 Pinot Noir from Rogue River Valley in Oregon. This wine starts with a cherry flavor but finishes with a touch of spice. It would taste delicious with roasted chicken!
Lot 576 is a 2016 Chardonnay that hails from the Arroyo Seco in Monterey County. Think honeysuckle and pear, and maybe a hint of citrus…it is one of Cameron Hughes best-selling whites!
Are you ready to see how easy it is to make this simple sweet red pepper soup?
How to make a Red Pepper soup:
Blistering the peppers
The first step is to blister the shishito peppers with onion and garlic. I love to do this in my cast iron skillet because it can get really hot. Use a cooking oil that can take high heat like avocado oil!
(*Tip: Olive oil will get rancid when cooked at high temperatures so don’t use olive oil for this recipe!)
Next, remove the stems from the red peppers. Leave the seeds in the peppers, no need to remove these as they are sweet.
Add all of the ingredients in your blender. This will make the soup smooth and creamy for cooking! I love making soups in my 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!
Next, cover and bring the soup to a boil. Allow to boil for five minutes, then reduce the heat and simmer an additional 10 minutes.
Here are my favorite ways to cook shishito peppers.
More Delicious Shishito Pepper Recipes to Pair:
- Chilled Shishito Pepper Soup
- Roasted Shishito Peppers with Garlic
- Shishito Pepper Tofu Stir-fry
- Chilled Mango and Shishito Pepper Soup
- 1 pint red shishito pepper
- 1/3 cup chopped onion
- 2 cloves garlic
- 1/4 cup heavy cream
- 1 tablespoon avocado oil
- 2 cups vegetable broth
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 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.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 319 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 28mg Sodium: 1174mg Carbohydrates: 49g Fiber: 17g Sugar: 3g Protein: 9g
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.