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Pea Soup is the bright, creamy, good-for-you bowl I make when I want something cozy without anything heavy, and it is ready in under an hour with just six ingredients. I whipped it up on a gray afternoon and even the kids asked for more of that vivid green soup. If you love an easy blended bowl like our creamy carrot soup, this one is pure comfort.
Sweet green peas, potato, and garlic blend into the silkiest, most vibrant soup.
Pea Soup Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 224kcal
- 🌶️ Flavor Profile: Fresh, sweet, savory, and creamy
- ✋ Difficulty: Easy, just saute and blend, like our carrot soup
Quick Answer
Saute diced potatoes, peas, onion, and garlic in olive oil with salt and pepper until soft and lightly browned. Transfer everything to a blender with vegetable broth and blend for a few minutes until completely smooth. Pour the puree back into a pot and simmer for about 10 more minutes, stirring often, until hot and creamy. Ladle into bowls and serve. The whole thing comes together in under an hour.
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Why This Recipe Works
Click to see the technique science
- Potato makes it creamy. A diced potato blends in for a velvety, naturally creamy texture without any heavy cream.
- Saute first for depth. Lightly browning the vegetables before blending builds a savory, rounded flavor base.
- Fresh or frozen peas both work. Sweet green peas give the soup its gorgeous color and fresh flavor any time of year.
- Blend until silky. A few minutes in the blender turns everything into a smooth, restaurant-worthy puree.
- Just six ingredients. Simple pantry and produce staples are all you need for a wholesome, satisfying bowl.
- Naturally vegetarian. Made with vegetable broth and no dairy, it is light, healthy, and easy to keep vegan.
Why You’ll Love This Recipe
- It is healthy, naturally vegetarian, and ready in under an hour.
- It uses just six simple, budget-friendly ingredients.
- It is cozy and comforting, like our corn chowder, but light enough for any season.
Key Ingredients
Six simple ingredients are all it takes for this vibrant green soup. Here is what each one does.
- Green peas: The star of the show, bringing sweet flavor and that beautiful green color. Fresh or frozen both work.
- Potato: Blends in to give the soup a creamy, velvety body without any cream.
- Onion and garlic: The aromatics that build a savory, well-rounded flavor base.
- Vegetable broth: The liquid that brings everything together and keeps the soup vegetarian.
- Olive oil, salt, and pepper: For sauteing and seasoning the vegetables to bring out their best.
See recipe card for exact quantities.
Variations and Substitutions
This pea soup is easy to customize to your taste.
- Stir in a splash of cream or coconut milk at the end for an extra-rich, velvety soup.
- Add a handful of fresh mint or basil before blending for a bright, herby finish.
- Top with crispy bacon, croutons, or a swirl of yogurt for texture and richness.
- Make it heartier by serving it with crusty bread or alongside our kale and sausage soup.
How to Make Pea Soup
- Heat the olive oil in a large skillet and add the diced potatoes, peas, onion, garlic, salt, and pepper.
- Cook until the vegetables are soft and the potatoes are lightly browned, then let cool slightly.
- Transfer everything to a blender with the vegetable broth and blend until completely smooth.
- Pour the puree into a pot and simmer about 10 minutes, stirring often, then serve.
Recipe Tips & Tricks
- Cut the potato small. Smaller dice cooks faster and blends into the smoothest soup.
- Let it cool before blending. Cooling the mixture slightly makes blending hot soup safer.
- Vent the blender. Crack the lid and cover with a towel so steam can escape and the lid does not pop off.
- Adjust the thickness. Add more broth for a thinner soup or simmer longer to thicken it.
- Season at the end. Taste after blending and add more salt and pepper as needed.
- Use good broth. A flavorful vegetable broth makes a big difference in the final soup.
Serving Ideas and Suggestions
Pea Soup is lovely served hot with a swirl of cream or olive oil and a few croutons on top. A thick slice of crusty bread on the side makes it a complete, cozy lunch or starter.
It pairs beautifully with a fresh salad or a grilled cheese for a light dinner. Round out a soup spread with our carrot soup or corn chowder for a comforting meal.
Garnish each bowl with fresh herbs, a sprinkle of cracked pepper, or crispy bacon for extra flavor and texture. For a heartier table, serve it before our cheeseburger soup or alongside a white chicken chili.
This soup is just as good as leftovers. Store it in the fridge and reheat gently on the stove, adding a splash of broth to loosen it back up to the perfect creamy consistency.
Pea Soup FAQs
This Pea Soup is made with whole green peas, not dried split peas. That gives it a bright green color, a fresh sweet flavor, and a quick cook time, unlike the longer-simmering split pea soup.
Yes, frozen peas are perfect for Pea Soup and there is no need to thaw them first. Fresh peas work too, but frozen are convenient, affordable, and available year-round.
The blended potato gives this Pea Soup a naturally creamy, velvety texture without any dairy. For an even richer bowl, stir in a splash of cream or coconut milk at the end.
Yes, this Pea Soup is light and wholesome. It is naturally vegetarian, low in fat, and packed with fiber and plant protein from the peas, with no heavy cream needed.
Store Pea Soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat gently on the stove, adding a splash of broth to thin it back to a creamy consistency.
This Pea Soup is already dairy-free and made with vegetable broth, so it is easily vegan as written. Just be sure any garnishes you add, like cream or bacon, are plant-based.
Craving another cozy bowl? Try our creamy carrot soup next.
Pea Soup
Ingredients
- 1 Tablespoon olive oil
- 1-2 potatoes small to medium sized diced
- 24 ounces peas fresh or frozen
- 2-3 cloves of garlic
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- In a large skillet, heat olive oil on medium heat.
- Add diced potatoes, peas, garlic, salt and pepper, and cook until soft and potatoes get slightly brown. About 10-15 minutes. Take off the burner and let sit for 5-10 minutes while it cools down.
- Take mixture and place in a blender with vegetable broth. Blend for 3-4 minutes into a smooth puree.
- Place puree into a large saucepan or pot and cook for another 10 minutes on medium heat, stirring often. Place into serving bowls and enjoy!
Notes
- You can use fresh or frozen peas for this.
- Use your favorite potato in this recipe.
- This can be garnished with many things, see my tips above for some ideas.
- Double this recipe to serve more people or to keep on hand for later.
- This can be frozen, see above on how to do that.
Nutrition
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I have made lots of your recipes and we have Loved them all!!! Keep the Recipes coming!!! Thanks, Marie