Pea Soup Recipe

This pea soup recipe is my absolute go-to because it’s incredibly comforting and so easy to whip up, making it perfect for those cozy nights in. Plus, the vibrant green color and fresh, zesty hints of lemon make it as Instagrammable as it is delicious!

This simple yet delicious Pea Soup recipe is one I adore to prepare. The vibrant flavors of sautéed onion and garlic combine with the comforting blend of vegetable or chicken broth and peas to create a nourishing delight.

A touch of thyme and an optional hint of cayenne pepper give the soup a wonderful depth of flavor.

Ingredients

Oilive oil: Delivers healthy fats and a robust flavor foundation.

Onion: Provides depth and natural sweetness; teems with antioxidants.

Boosting the immune system and adding aromatic intensity is what garlic does.

Green Peas, Frozen: A great source of protein, a good source of fiber, and wonderfully colorful.

Broth: Delicious foundation for taste, full of minerals and nutrients.

Salt: Intensifies the inherent tastes of other components.

Mild heat and complex flavor come from black pepper in the soup.

Thyme: Offers an earthy scent, which is excellent for digestion.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 4 cups frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 tablespoon lemon juice (optional)
• 1/4 cup cream or milk (optional)

Instructions

1. In a large pot, over medium heat, place the olive oil. To that, add the chopped onion. Sauté this mixture for about 5 minutes. You want the onion to be soft and completely translucent—no crunched-up onion pieces in this soup!

2. To the pot, add the minced garlic, and sauté for an additional minute until it is fragrant, stirring often to avoid burning.

3. Add the vegetable or chicken broth and heat to a simmer.

4. Introduce the frozen green peas, salt, black pepper, and cayenne pepper (if using) to the pot.

5. Incorporate the dried thyme or fresh thyme, and bring the mix to a gentle boil.

6. Lower the heat to medium-low and allow the soup to simmer for around 10-15 minutes until the peas have softened.

7. Take the pot off the heat and let the soup cool for a bit. Use an immersion blender to puree the soup in the pot until it’s smooth. If you don’t have an immersion blender, you can use a standard blender. Just be sure to let the soup cool a bit more before blending in batches.

8. Reheat the pureed soup on low heat and mix in the lemon juice (if using) and cream or milk (if using) to augment the taste and mouthfeel.

9. Adjust the seasoning to taste, if necessary. Add more salt, pepper, or lemon juice to taste.

10. Warm the pea soup and serve it with a drizzle of olive oil or a sprinkle of fresh herbs, if you’d like.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Immersion blender or standard blender
6. Measuring cups
7. Measuring spoons
8. Ladle (for serving)

FAQ

• Q: Can I use fresh peas instead of frozen peas?Q: Is it acceptable to use fresh peas instead of frozen?

  A: Yes. When using fresh peas, they need to be tender, and you would add them during the same stage in the recipe as you would with frozen peas.

• Q: How can I make this soup vegan?To prepare the soup as a vegan dish, use broth made from vegetables; and eliminate the cream or milk, or substitute with a plant-derived alternative such as coconut milk.
• Q: Can I make this soup in advance?Q: Can this soup be made ahead of time and stored, or must it be served fresh? A: Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
• Q: How do I make the soup thicker?A: You can add a potato or blend part of the soup after it is cooked to thicken the soup and give it a creamier texture.
• Q: Is the cayenne pepper necessary?A: It is not necessary to use cayenne pepper. While it does lend a not-so-subtle heat to the dish, you could use a spicier pepper or a different kind of spice. You could also not spicify (as in, not add any kind of spice) at all.
• Q: What can I use as a substitute for onion?A: You can replace onion with shallots or leeks for a different taste—more subtle, sweeter—than your dish would have with just onion.
• Q: Can lemon juice be omitted?A: Yes, it is optional to use lemon juice. It adds brightness, but the soup will still be tasty without it.

Substitutions and Variations

2 tablespoons of coconut oil or butter in place of olive oil
1 medium leek, chopped, as a substitute for the onion
2 shallots, minced, rather than garlic cloves
Substitute with: 4 cups homemade vegetable stock instead of store-bought broth
4 cups fresh peas instead of frozen green peas

Pro Tips

1. Caramelize the Onions For added depth of flavor, cook the onions longer until they’re caramelized before adding the garlic. This adds a sweet, rich taste to the soup.

2. Stagger Salt Addition Add a little salt with the peas but wait until after blending to adjust the seasoning fully. This ensures that the salt level is perfect and highlights the flavors after the soup’s flavors have melded together.

3. Enhance with Fresh Herbs If using fresh thyme, add it towards the end of cooking to preserve its vibrant flavor. Additionally, garnish with fresh herbs like mint or basil just before serving to add freshness and aroma.

4. Blend Texture Control For a chunkier texture, reserve a small portion of the peas and add them back to the soup after blending. This gives a nice contrast in texture.

5. Citrus Burst If using lemon juice, try adding a bit of zest as well. The zest adds a more nuanced citrusy aroma without making the soup too tangy. Add it after blending for the freshest taste.