Just to be clear, this is pea soup made with frozen green peas. If you are looking for split pea soup, then follow that link. While their names may be similar, this pea soup recipe is very different.
This soup is on the thinner side and tastes bright and refreshing. A perfect hurry-up-spring soup IMO.
This pea soup is the perfect first or second course for a longer meal as it’s light. This is not a heavy, thick soup recipe. That being said, if you want to make this more filling simply add toasted croutons or a grilled cheese sandwich to dip.
Related: Looking for more soup recipes? Here are 35 comforting soup recipes.
Pea Soup Ingredients
- Olive oil
- Butter
- Shallots
- Garlic
- Salt and pepper
- Thyme
- Red pepper flakes
- Peas – frozen works great!
- Chicken broth
- Lemon
How to Make Pea Soup
In a medium sized pot, heat the oil and butter over medium heat. Add in the chopped shallots, minced garlic, thyme, red pepper flakes and a little salt and pepper. Cook for a couple minutes until the shallots have softened.
Then add in the peas and stock. Continue to cook for 4-5 minutes until the peas can easily be mushed with a spoon (you can test this right in the pot). Then use an immersion blender to blend everything together.
Taste and add more salt and pepper if you think it needs it. Then squeeze fresh lemon juice over the top just before serving.
Optional: Add a splash of cream or little grated Parmesan. Also, croutons are my go-to for this soup recipe.
Tips for Making
- If you don’t have an immersion blender, you can puree the soup in a blender or food processor. Just take care when you transfer the hot soup from the pot to the blender.
- If you want to make this pea soup vegan and/or dairy free, you can substitute the butter for more olive oil and the chicken stock for vegetable broth.
- I have never made this recipe with fresh peas, but I think it would work just fine. Frozen peas are more available and accessible for me, so that’s what I always use.
Serving Suggestions
If you are looking for a great salad recipe to serve with this pea soup, try one of these:
Frequently Asked Questions
What is the difference between split pea soup and pea soup?
Split peas are dried and split in two, like lentils. Peas are usually fresh or frozen whole peas and are softer in texture after cooking.
Is pea soup healthy for you?
Yes. Peas are a solid source of plant-based protein and also have a good amount of fiber.
Are frozen peas different from fresh peas?
No. The only difference is they are frozen. Freezing peas is simply a way to preserve fresh peas without canning.
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a light and refreshing soup recipe
Yield 2
Prep 2 minutes mins
Cook 18 minutes mins
Total 20 minutes mins
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots
- 4 cloves garlic
- 1 teaspoon thyme
- ¼ teaspoon red pepper flakes
- 12 ounces frozen peas (2 ½ cups)
- 2 ½ cups chicken stock
- salt and pepper
Equipment
Instructions
In a medium sized pot, heat the oil and butter over medium heat.
Add in the chopped shallots, minced garlic, thyme, red pepper flakes and a little salt and pepper.
Cook for a couple minutes until the shallots have softened.
Then add in the peas and stock. Continue to cook for 4-5 minutes until the peas can easily be mushed with a spoon (you can test this right in the pot).
Use an immersion blender to blend everything together.
Taste and add more salt and pepper if you think it needs it. Then squeeze fresh lemon juice over the top just before serving.
Notes
- If you don’t have an immersion blender, you can puree the soup in a blender or food processor.
- Option: Add a splash of cream or little grated Parmesan. Also croutons are my go-to for this soup recipe.
Nutrition
Nutrition Facts
Pea Soup
Amount per Serving
Calories
387
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
24
mg
8
%
Sodium
491
mg
21
%
Potassium
850
mg
24
%
Carbohydrates
42
g
14
%
Fiber
11
g
46
%
Sugar
16
g
18
%
Protein
18
g
36
%
Vitamin A
1608
IU
32
%
Vitamin C
74
mg
90
%
Calcium
78
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
