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GET IT NOWPeas are one of my daughters’ favorite veggies, and this pea soup recipe was a hit with them — and with me too, because it was so easy. I literally just threw together 6 ingredients I had in my fridge, plus some salt and pepper. I’ve since made it countless times, each time loving the fact that works with both fresh and frozen peas, so I can use what I have on hand. Grab whatever kind you’ve got and make this green pea soup with me!
Why You Need My Pea Soup Recipe
- Creamy and silky smooth, but not too heavy – The best kind in my book! Blending the peas makes this soup ultra-creamy without needing a ton of dairy. And unlike heavier split pea soup recipes, my green pea soup is light enough for spring and still comforting for chilly days.
- Fast & foolproof – No soaking or long simmering! This healthy soup comes together in about 30 minutes, with just a few basic staples.
- Fresh, real food ingredients – My pea soup recipe is super simple, with whole food grocery staples and no thickeners. It’s naturally thickened by the peas instead, so it’s gluten-free as well.
- Family approved – This soup is creamy and mild, so it’s perfect for picky kids (and picky grown-ups, too 😉). It’s a wonderful starter to your dinner, or a healthy lunch all by itself.
Ingredients & Substitutions
Here I explain the best ingredients for my recipe for pea soup, what each one does, and substitution options. For measurements, see the recipe card.
- Peas – Fresh peas make the soup bright and vibrant, while frozen ones add a sweeter, more concentrated flavor. I’ve used both! Just skip dry green split peas—they take way longer to cook and are better for split pea soup.
- Aromatics – Diced onions and minced garlic. You can swap in sweet or yellow onions if you like more sweetness, or a teaspoon jarred minced garlic in place of fresh, although it has less flavor.
- Vegetable Broth – This isn’t usually my preferred broth, but I used it to keep this pea soup vegetarian for those of you asking me for those types of recipes. I’ve also made it with chicken broth and even bone broth, so any broth will work.
- Heavy Cream – Just a splash makes this pea soup recipe creamy. You can substitute full-fat coconut milk (the kind from a can) for a dairy-free option. I don’t recommend thinner milks, like 2% milk or almond milk.
- Olive Oil – For sauteing. Avocado oil or any heat-safe oil works.
- Sea Salt & Black Pepper – Season to taste! A sprinkle of fresh thyme or parsley on top is also nice if you’re so inclined.
How To Make Pea Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the aromatics. Heat olive oil in a large soup pot or Dutch oven until it’s nice and shimmery. Toss in the diced onion and cook until tender. Stir in the garlic.
- Add the peas and stock. Pour in the peas and vegetable stock. Give them a good stir. Bring the pea soup to a boil, then lower the heat and let it simmer until the peas are soft.
- Blend it up. Let it cool for a few minutes, then blend until smooth—either in batches in a blender or right in the pot with an immersion blender.
- Make it creamy. Pour the soup back into the pot, stir in the cream, and season with salt and pepper. Heat until it’s warm and just starting to bubble. I like to top bowls of this pea soup recipe with a swirl of cream, fresh cracked pepper, and sometimes extra peas!
My Recipe Tips
- Let the onions brown a bit. You can proceed once they get soft, but I think the flavor tastes better if you let them brown. If you have the time, letting the onions caramelize is even better.
- Want extra flavor? Toss in some finely diced carrots and celery together with the onions. This mix is called mirepoix, and I use it often to flavor soups. You can also add a couple bay leaves to the pot during the simmering step, and just remove them before blending.
- Blend carefully to avoid splatters. If you’re using a blender, work in batches, vent so steam can escape, and don’t overfill it—hot soup expands! If you’re using an immersion blender, I recommend holding a lid or splatter screen with your other hand to reduce splashing.
- Blend for long enough to get a smooth texture. This can take some time if your blender isn’t very powerful.
- Can you skip blending? Sure, feel free to skip that step! The pea soup will be much thinner, like a creamy broth with peas and onions in it. I think this version is still delicious, but not as wonderful as the thick, silky blended version.
- Adjust the amount of cream to your preference. You can add more to make your green pea soup more creamy, or less to make it lighter. (If you want lighter, half and half also works well.)
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Try adding more protein for a meal. My favorite addition is diced ham, especially since I don’t have to cook it separately, but shredded chicken is great, too. Just toss it into the pot in the last few minutes, after blending.
- Season only at the end. Different brands of broth vary in salt content, and the flavor changes as this pea soup recipe simmers, so I recommend waiting until after blending to add salt and pepper. Taste first, then adjust—it’s much easier to add more than to fix a too-salty soup!
Serving Ideas
This pea soup recipe is filling enough to be a light meal on its own! You can keep it basic like my toppings above, or top it with crispy bacon or crunchy crushed almond flour crackers. Sometimes I serve a slice of almond flour bread on the side.
When I want something extra with it, I think it’s perfect as a soup-and-salad meal with my chef salad, BLT salad, or pear salad.
Pea Soup Recipe (Easy, 6 Ingredients)
My easy pea soup recipe is silky smooth and not heavy, with the natural sweetness of peas and creamy texture in every bite. Just 30 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large pot or Dutch oven over medium heat, heat the olive oil until shimmering. Add the onion and saute for about 5 minutes, until softened.
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Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
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Add the peas and vegetable stock. Stir well.
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Bring the pea soup to a boil, then reduce the heat to a simmer and cook for 12-15 minutes, until the peas are very soft and puckered.
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Remove from heat and cool for a few minutes.
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Pour the soup into a blender (work in batches if it doesn’t all fit) and blend until smooth. Alternatively, you can blend in the pot using an immersion blender but be careful because the soup splatters easily.
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Return the blended pea soup to the pot. Stir in the cream. Season with salt and pepper to your taste.
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If you like, garnish with extra cream, fresh cracked black pepper, and peas on top for serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving Size: 1 cup
- Tips: Check out my recipe tips above to help you adjust the flavor or creaminess, blend without splatters, or even add proteins for a more filling meal.
- Store or meal prep: This pea soup stores beautifully! Just keep it in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm your pea soup recipe in the microwave, or on the stovetop over medium heat.
- Freeze: This soup keeps well in the freezer for up to 3 months, but I recommend freezing it without the cream and adding that after thawing. I like to freeze it in these cubes for built-in portions. Thaw in the refrigerator overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pea Soup Recipe
19 Comments
pam kearns
0easy and quick
Maya | Wholesome Yum
0Thanks, Pam!
wholeyum@andviv
0To remedy a too salty soup/casserole, put a potato in it and cook the potato; it will absorb the salt. Remove and serve (could be used in mashed potatoes, as long as you omit any further salt).
Maya | Wholesome Yum
0Thank you for sharing!
Anita Dalton
0I like that it is flavorful and light.
Maya | Wholesome Yum
0Thanks, Anita! Enjoy!
Kelly
0Is 20 grams of net carbs still keto?
Maya | Wholesome Yum
0Hi Kelly, No, it is not, sorry.
Megan
0It was awesome! I loved this recipe!!
Maya | Wholesome Yum
0So happy to hear that, Megan! Hope you come back soon.
Queenruler
0Very nice soup! I added a touch of Herbs du Provence.
Maya | Wholesome Yum
0Thank you! Love that addition, yum!
annete
0Creamy and full of flavor even though I used frozen organic peas.
William conaway
0I find your recipes very easy to follow. Thank you. I am looking forward to using more of your recipes.
Maria
0This pea soup recipe is comfort food! We really enjoyed it and it was super simple to make.
Traci
0Loved this recipe! Peas are my favorite! I used some dairy free milk and it turned out incredible!
Elizabeth S
0This was really really good. I love peas and this just took them to a whole new level. Thanks for an easy to follow recipe.
Lindsey
0Tbh I clicked on your pea soup recipe for the picture but I stayed for the flavor! This recipe was flavorful, smooth and creamy! It felt decadent but totally isn’t! It even fooled my husband. 🙂
Kelli
0While mine didn’t turn out quite as beautiful as yours, I was pleasantly surprised at how yummy it was! Even my kids approved!