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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.

EatingWell Magazine, Soup Cookbook

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Read the full recipe after the video.

Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

about 2 cups
287 calories; protein 17.1g; carbohydrates 37.8g; dietary fiber 13.1g; sugars 14g; fat 8.8g; saturated fat 2.9g; cholesterol 7.6mg; vitamin a iu 1808.1IU; vitamin c 90.1mg; folate 150.4mcg; calcium 80.1mg; iron 3.8mg; magnesium 79.2mg; potassium 812.7mg; sodium 384.2mg; thiamin 0.6mg.

2 starch, 1 1/2 fat, 1/2 vegetable

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