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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


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.

  • 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.


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 Facts

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.

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
made this recipe 30 years ago at school & its still a crowd pleaser Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 3 stars
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 Read More
Rating: 5 stars
Yummy! This soup is so easy and delish. The onions and garlic add so much depth to the flavour. I will definitely make this again. Read More
Rating: 5 stars
Beautiful vibrant color (without half and half) and tastes amazing! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More