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Shishito Red Pepper Soup

Sandi Gaertner
A creamy easy red shishito pepper soup recipe
4.79 from 19 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten Free Soup Recipes
Cuisine American
Servings 3
Calories 319 kcal


  • 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
Keyword gluten free red pepper soup, red pepper soup, red shishito pepper soup
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