Home · Recipes · Soups Green Pea Soup Author: Maryanne CabreraPublished: Apr 29, 2013Updated: Jul 28, 2023 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. Quick and easy homemade green pea soup recipe. By using frozen peas, this recipe can made anytime of the year! It took me 27 years to have my first bowl of green pea soup! Growing up, I had a major aversion to the tiny green vegetables. It was mushy, it rolled around my plate, and I thought it tasted like chalk. Even now, sometimes by habit I pick out the green peas from chicken pot pie. Since then, I have grown to love peas (and all vegetables for that matter). Easy Homemade Green Pea Soup This easy recipe only requires a handful of ingredients. Certain ingredients can be substituted with other items you may have on hand. As long as you have frozen green peas, broth, and one potato- you’re set to go! Ingredient Substitutions Vegetable Broth: reduced sodium vegetable broth, chicken broth, reduced sodium chicken broth, or bone broth of any sort. Leeks: Leeks work best, but you may also try shallots, sweet onions, or green onions (scallions). Fresh Lemon Thyme: fresh thyme, or a combination of 1 part finely grated lemon zest and 3 parts fresh thyme, or half the amount of dried thyme The additional of lemon thyme does wonders to the soup. It brings a nice kick and brightness to the earthy peas. The soup is delicious warm or chilled making it perfect for unpredictable spring weather. Serve the soup alone or with a tasty grilled ham and cheese panini. Pair it with a nice salad or enjoy with a chilled white wine. Green Pea Soup Quick and easy homemade green pea soup recipe. By using frozen peas, this recipe can made anytime of the year! Prep Time: 10 minutes minutesCook Time: 25 minutes minutesTotal Time: 35 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients1 Tbsp vegetable oil4 garlic cloves minced1 medium onion chopped1 medium leek whites and light green parts only, halved and sliced thin1 large Russet potato peeled, cut into small cubes16 oz frozen green peas4 cups vegetable stock3 sprigs fresh lemon thyme tied in a bundle⅓ cup sour cream plus more for servingadditional lemon thyme for serving Instructions Heat large heavy bottomed stockpot. Add oil. Once oil is warm, add garlic and onions. Cook over medium-high heat for 30-45 seconds until garlic is fragrant. Add leeks and cook until leeks and onions have softened, about 3 minutes.Add potatoes and peas. Cook for about 2 minutes until frozen peas start to defrost. Add vegetable stock and lemon thyme bundle. Bring to a boil, reduce heat, and let simmer for 15-20 minutes until potatoes can be easily smashed with a fork. Remove from heat and let cool for 10-15 minutes. Remove lemon thyme bundle.Puree soup using an immersion blender, or transfer soup in batches to a blender. Blend soup until smooth. Stir in sour cream and season with salt and pepper. Serve soup warm or chilled with additional sour cream and fresh lemon thyme leaves. NotesADAPTED FROM FOOD:VEGETARIAN HOME COOKING BY MARY MCCARTNEY Author: Maryanne Cabrera Course: SoupCuisine: AmericanKeyword: green soup, green pea soup, pea soup Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Vegetable Soup Recipes Zucchini Basil Soup Miso Butternut Squash Soup Chickpea Corn Chowder
janelle says: April 29, 2013 your soup looks wonderful, I have never had pea soup but I am going to try your recipe! Reply
Maryanne says: April 29, 2013 Thanks, Janelle! I normally don’t like peas but this soup changed my mind. Hope you enjoy it!
Sherri @The Well Floured Kitchen says: April 30, 2013 This looks simple and delicious. We have split pea soup regularly, but I like the idea of fresh peas, as it would cook up quicker. I am definitely intrigued by the lemon thyme. My husband hates thyme so I can’t use it as much as I want.. maybe lemon thyme would be more to his liking. Now I just have to find it (or grow it!). Reply
Maryanne says: May 1, 2013 Lemon thyme is my new favorite herb. I accidentally picked it up instead of regular thyme and I have been hooked ever since.
Erika says: May 22, 2013 I love pea soup! Always have. My mum used to make it with sausages but nowadays I go for an easier version: Nigella’s Slime Soup. Reply
Maryanne Cabrera says: October 1, 2014 Hi Suzzanne, I haven’t tried freezing it. I would omit the sour cream before freezing (because it might separate) and add the sour cream later during reheating.
Jordan says: October 5, 2016 I’ve been on the search for a trusted green pea soup recipe for a while! Thank you so much. Reply