There’s something so comforting about a simple bowl of pea soup. For me, it’s one of those recipes that instantly transports me back to family dinners where the kitchen smelled earthy, fresh, and full of love. My grandmother used to make pea soup on chilly afternoons, letting it simmer slowly until the flavors were rich and mellow. Later, when I started cooking it myself, I realized just how versatile this soup is—it’s not only nourishing and satisfying, but also comes together with very little effort.
What I love most about pea soup is how it manages to be hearty without being heavy. Whether you’re using fresh spring peas for a light, vibrant version or dried split peas for a classic, creamy comfort soup, it always delivers warmth in every spoonful. This recipe is the one I turn to when I want something wholesome yet easy, and I can’t wait for you to try it in your own kitchen.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2–3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups frozen or fresh peas (or 2 cups dried split peas, rinsed)
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- Salt and black pepper, to taste
- Fresh parsley or mint, chopped (for garnish)
- Optional: ½ cup heavy cream or milk for creaminess
How to Make It
Start by heating the olive oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery, cooking for about 5–6 minutes until softened. Stir in the garlic and let it cook for another minute until fragrant. Next, add the peas (whether fresh, frozen, or dried split peas) and pour in the broth. Stir in the thyme and bay leaf, season with salt and pepper, and bring everything to a gentle boil.
If you’re using fresh or frozen peas, the soup only needs to simmer for 10–12 minutes until the peas are tender. For split peas, simmer on low heat for 45–60 minutes, stirring occasionally, until the peas break down and the soup becomes thick and creamy. Remove the bay leaf, then blend the soup with an immersion blender for a smooth, silky texture—or leave it chunky if you prefer a rustic feel. At this stage, you can stir in cream or milk for added richness. Taste, adjust the seasoning, and serve hot with a sprinkle of parsley or mint.
Variations You’ll Love
For a smoky flavor, stir in cooked ham, bacon, or smoked turkey while the soup simmers. If you love fresh herbs, try adding dill, basil, or tarragon for a spring-inspired twist. For extra nutrition, add spinach, kale, or zucchini along with the peas. And for a vegan version, simply use vegetable broth and skip the cream, or replace it with coconut milk for a subtle sweetness.
Serving Suggestions
Pea soup pairs wonderfully with a thick slice of crusty bread or a warm baguette. It’s also delicious alongside a fresh green salad with a tangy vinaigrette to balance the creaminess of the soup. On especially cozy nights, I like to serve it with grilled cheese sandwiches for a simple but satisfying meal.
Pro Tips from My Kitchen
If you’re using split peas, give them a quick rinse before cooking to remove any dust or debris. For a lighter, vibrant green soup, stick with fresh or frozen peas and blend right before serving. If you want a creamier consistency, blend half the soup and leave the rest chunky—it’s the best of both worlds. And don’t forget: pea soup tastes even better the next day, once the flavors have had time to deepen.
Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work beautifully and save time. They’re often picked and frozen at peak freshness, so you’ll still get a vibrant, sweet flavor.
What’s the difference between fresh pea soup and split pea soup?
Fresh or frozen pea soup is lighter, brighter, and cooks quickly (about 15 minutes). Split pea soup, on the other hand, is thicker, creamier, and requires a longer simmer (45–60 minutes). Both are delicious—it just depends on what you’re craving!