Pea Soup

Pea Soup

10 Reviews
From: EatingWell Magazine, Soup Cookbook

A simple pea soup makes an elegant start to a spring meal. It's also a great way to use frozen vegetables when the produce section is looking bleak.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 6 cups peas, fresh or frozen
  • ½ cup water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
  • To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 287 calories; 9 g fat(3 g sat); 13 g fiber; 38 g carbohydrates; 17 g protein; 150 mcg folate; 8 mg cholesterol; 14 g sugars; 1,808 IU vitamin A; 90 mg vitamin C; 80 mg calcium; 4 mg iron; 384 mg sodium; 813 mg potassium
  • Nutrition Bonus: Vitamin C (150% daily value), Folate (38% dv), Vitamin A (36% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, ½ vegetable

Reviews 10

January 31, 2019
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By: pauline lacy
I made this to clean out the freezer. Sooo good! I did sub cilantro olive oil for butter and almond milk for cream. It is so vibrant and fresh! And soo easy!
July 24, 2018
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By: shoplf
Wonderful soup that has been a favorite in our house. My DH was hospitalized recently and didn't eat the food and was not getting enough nutrition. They threatened a feeding tube. I brought him this soup with bacon bits and he started eating again. We call it the Miracle of Pea Soup. Making more right now!
February 17, 2018
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By: GoofyGirl
I found this recipe while looking for something to feed my hubby right after he had major dental reconstructive surgery. He was unable to chew on anything. The puree made things manageable for him. I even added some carrots and ham. He LOVED the flavor and said that the texture was enough to make him feel like he was actually eating something and substantial enough to make him full for the first time since his surgery. Thank you so much for posting!
October 10, 2017
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By: Linda
made this recipe 30 years ago at school & its still a crowd pleaser
September 22, 2017
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By: Autumn Pritchard-Barrett
Yep. Definitely going to make this again. I used value frozen peas, and it was still awesome
May 29, 2017
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By: Nanoo Helmy
This soup is incredibly yummy, didn't change a bit in the recipe and it sure was a crowd pleaser. Everyone loved it and asked for seconds. Will definitely make it again
May 27, 2017
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By: Echo Williams
This was perfect for the day after getting my wisdom teeth out. I was sick of smoothies and needed something savory. I didn't have celery so I used broccoli stalks, and instead of broth I used the equivalent amount of water + 2 tsp of poultry seasoning (rosemary, thyme, marjoram, coriander, sage). I ate this room temp and it still tasted awesome! Quick, easy, filling, and relatively healthy!
November 23, 2011
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By: Neng
Good for main course I love how fresh it taste. Good for dinner, for me it will do main course, rather fulfilling for me Pros: Healthy and yummy
April 26, 2011
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By: bjford
Excellent spring soup! Light and fresh tasting.Didn't need to tweak the recipe at all. I made it for dinner along with a small grilled cheese and sweet red pepper sandwich. Croutons are nice in the soup also.
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