Green Pea Soup
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This light and flavorful pea soup, made with sweet peas and fresh basil, comes together in 35 minutes—perfect for a quick, delicious meal any time of year.
Most pea soups, like my traditional split pea soup, are made from dried peas and flavored with a ham bone, making them hearty and rich. This pea soup recipe is entirely different. Made with sweet peas (frozen, so it can be made year-round), fresh basil, lime, and vegetable broth, it’s light, bright and flavorful. The soup is delicious hot or cold and makes a satisfying light meal with some crusty bread.
Table of Contents
“Outstanding! We were licking our bowls!!”
What You’ll Need To Make Green Pea Soup
- Olive Oil: Adds a rich, smooth base for sautéing the shallots, enhancing the overall depth of flavor in the soup.
- Shallots: Provide a mild, sweet onion flavor that complements the peas without overpowering them.
- Vegetable Broth: Acts as the liquid foundation, adding savory depth while keeping the soup light and balanced.
- Frozen Peas: The star of the soup, giving it a bright, fresh flavor and vibrant green color.
- Salt & Pepper: Essential seasonings that enhance the natural sweetness of the peas and bring balance to the dish.
- Fresh Basil: Adds a fragrant, herbaceous note that pairs perfectly with the sweet peas and gives the soup a fresh finish.
- Parmigiano-Reggiano: Adds a savory, umami-rich depth to the soup, rounding out the flavors.
- Lime Juice: Brightens the soup with a touch of acidity, balancing the richness of the olive oil and cheese.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Heat the olive oil in a Dutch oven or large soup pot over medium-low heat, and add the shallots.
Gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
Add the vegetable broth, peas, salt, and pepper.
Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for about 10 minutes.
Remove the pan from the heat and add the basil, Parmigiano-Reggiano, and lime juice.
Purée with a stick blender until smooth and creamy. Be patient; peas take a long time to purée and you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won’t splatter.)
Taste and adjust seasoning, if necessary.
Ladle the soup into bowls and serve hot, or chill and serve cold.
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Green Pea Soup
This light and flavorful pea soup, made with sweet peas and fresh basil, comes together in 35 minutes—perfect for a quick, delicious meal any time of year.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1¼ cups roughly chopped shallots, from 3 large shallots
- 6 cups vegetable broth
- 2 pounds (6 cups) frozen peas
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup roughly chopped fresh basil leaves, plus more for serving
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons fresh lime juice, from 1 lime
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown.
- Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes.
- Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.)
- Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot.
Nutrition Information
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- Per serving (6 servings)
- Calories: 217
- Fat: 8 g
- Saturated fat: 2 g
- Carbohydrates: 27 g
- Sugar: 10 g
- Fiber: 8 g
- Protein: 10 g
- Sodium: 634 mg
- Cholesterol: 2 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made the soup. In addition to the recipe, I cook some bacon and add that to the soup. And finished with heavy cream and lots of parmesan cheese.
My husband and I have made this recipe twice and it is absolutely delicious! The first time we added lobster meat at the bottom and a little bacon on top. The second time we added king crab meat with a little bacon on the top. Both were really good and just added a little zing to an otherwise amazing recipe!!
Great suggestions, Misti. Thank you!
Can this soup be frozen? Woul you recommend adding the basil before freezing it or wait until defrost and then add the basil?
Hi Monica, Yes, this soup freezes well. If possible, I would add the basil after defrosting it. Hope you enjoy it and please come back and let me know how it comes out.
I love vegetables, soups, and sauces!
I have been feeling that winter should be over and went through your archives. Found your Spring Pea and Basil Soup recipe, it is so delicious and it lifted my spirits. Thank you.
I actually used all the flavors in this, and made it into a quick bastard version of “mushy peas.” It was lovely,
Perfect year round… using fresh basil from the garden for the next batch. This is healthy and delicious.
So fresh and so easy! I actually did this with English shell peas I picked up at the grower’s market. Yummy!
This looks so very appealing! Thank you
I am so ready for spring and summer! What a wonderful healthy soup!! I can’t wait to make this soon!!