Pea Soup


This simple pea soup recipe 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.

Active Time:
35 mins
Total Time:
35 mins
4 servings, about 2 cups each

Is Pea Soup Vegetarian?

It can be! While chicken broth offers a rich, savory flavor, using a vegetarian "no-chicken" broth is a good alternative. This chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in this recipe for its hearty, rich flavor and light golden color that won't dull the color of the soup. Look for "no-chicken" broth with the soups and broths in the natural-foods section of most supermarkets.

Should I Use Fresh or Frozen Peas?

Both fresh and frozen peas work well here. If fresh peas are in season and you have the time to shuck your own (or buy them already shucked if you're lucky!) you won't be disappointed by the results. Frozen peas are a good alternative if fresh peas are out of season or if you're in a time crunch. Frozen peas are picked and frozen at their peak of freshness locking in most of their fresh, sweet flavor. If you're using frozen peas in this recipe, there is no need to thaw them beforehand.

Can I Make Pea Soup Ahead?

Yes!Cover and refrigerate pea soup for up to 4 days or freeze for up to 3 months.

Additional reporting by Hilary Meyer


  • 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

  • 1/2 cup half-and-half (optional)

  • ½ teaspoon salt

  • Freshly ground pepper to taste


  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.

    Pea Soup

Nutrition Facts (per serving)

287 Calories
9g Fat
38g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 287
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 13g 47%
Total Sugars 14g
Protein 17g 34%
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Vitamin A 1808IU 36%
Vitamin C 90mg 100%
Folate 150mcg 38%
Sodium 384mg 17%
Calcium 80mg 6%
Iron 4mg 21%
Magnesium 79mg 19%
Potassium 813mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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