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 this soup dairy-free by using dairy-free heavy cream. Several brands now make this dairy-free heavy cream, and it works beautifully.
Ingredient Notes:
- 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 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.
Step 2: Remove the peppers from the pan to a cutting board. Remove the stems with a sharp knife. 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.
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.
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 helps others know this recipe is delicious. Thank you!
Shishito Red Pepper Soup
Ingredients
- 1 pint red shishito pepper * see notes
- â…“ 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
Instructions
- 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.
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.
SPECIAL NOTE
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.
Nutrition
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.
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
Not only do these peppers taste amazing, their beautiful red color makes the soup so pretty! This looks amazing!
I love that you found these peppers too! I almost thought they were a fluke!
I love love LOVE Shishito peppers! I need to make this soup!
Awesome! I hope you like it Emily 🙂
I have never seen a shishito pepper. It sounds and looks so luscious.. The Cameron Hughes wine is surprising delicious as well. You picked a beautiful wine to pair with the soup.
Thank you so much Amanda 🙂
This soup looks so comforting! I’ve never tried shishito peppers but now I want to!
I hope you like it Jereann 🙂
Delicious pepper soup and red wine? I think I have my Friday night plans. This looks so good!
LOL I like how you think Alicia 🙂
What an interesting wine brand! I think it’s a great way for people to enjoy different wines that are sourced and curated.
It is in SF, road trip?
I don’t know if I’ve ever had a shishito pepper, but this looks divine! I think I need to check out the pepper section at the store more carefully.
They are a mild pepper that is a good “beginner” pepper 🙂
oh my gosh, my husband and I LOVE shishito peppers – I cannot WAIT to try this soup! thank you!!
That is great. Enjoy 🙂
Love soup season and a delicious comforting soup, especially when paired with a glass of wine! 😉 Can’t wait to try this one.
I hope you like it Sarah 🙂
This soup looks perfect for a cool day – warm and luscious. Love it!
Thank you Kelly!
Can’t believe how quickly this soup comes together!
Thank you Amy 🙂
I am not even sure I have even tried these peppers. I am gonna have to find them now.
Sweet red peppers soup sounds delicious, Sandi! I love your additional of avocado oil in soup too. I have to say, never tried Cameron Hughes wine. On my to-try list.
Thank you so much Savita 🙂 I highly recommend this wine company.
This soup looks unbelievable. I adore Shishito peppers, and love the red color. I also think it’s so helpful that you pair a wine with the meal. Great idea – thanks!
Thank you so much Cindy 🙂
Oh wow! the soup looks so delicious. never got a chance to try shishito pepper soup but looks definitely interesting.
If you can find them Prasanna, I highly recommend them.