Shishito Red Pepper Soup
A creamy easy red shishito pepper soup recipe
- 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.
Serving: 1gCalories: 319kcalCarbohydrates: 49gProtein: 9gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 28mgSodium: 1174mgFiber: 17gSugar: 3g