Creamy Pea Soup

I made this on a cloudy April afternoon when the farmers market had just gotten its first spring peas, and the color alone pulled me out of a long winter fog. The soup turned out so bright it looked almost unreal in the bowl. My neighbor came by unexpectedly, and I ladled her a cup without thinking—she stood at the counter and finished it in silence, then asked if I had more.

I started making this for my sister when she visits because she loves anything green and creamy, and it became our ritual. We sit at the table with crusty bread, tearing off pieces and dipping them into the soup while we catch up. She always swirls extra cream on top in a dramatic spiral, and I always tell her shes overdoing it, but secretly I love the way it looks.

Ingredients

• Unsalted butter: It gives the base a silky richness without making the soup heavy, and I learned that salted butter can throw off the seasoning later.
• Onion: Finely chopped so it melts into the background, sweetening the broth without any sharpness.
• Garlic: Just one clove is enough to add warmth without overwhelming the delicate pea flavor.
• Green peas: Frozen works perfectly here and keeps that vibrant color, though fresh peas in season are a special treat.
• Vegetable broth: The backbone of the soup, so use a good one—it makes all the difference.
• Heavy cream: Stirred in at the end for a velvety finish that clings to your spoon.
• Salt and black pepper: Season carefully and taste as you go, because the broth already has some saltiness.
• Fresh mint leaves: Optional, but they add a bright herbal note that feels right with peas.

Instructions

Soften the onion:

Melt the butter in a large saucepan over medium heat, then add the onion and let it cook gently for 3 to 4 minutes until it turns soft and translucent. You want it sweet, not browned.

Add the garlic:

Stir in the garlic and cook for just a minute until the kitchen smells fragrant and warm.

Cook the peas:

Toss in the peas and stir them around for about 2 minutes, letting them get coated in the butter and aromatics.

Simmer with broth:

Pour in the vegetable broth and bring everything to a boil, then lower the heat and let it simmer for 8 to 10 minutes until the peas are completely tender. The color will deepen and the peas will start to break down.

Blend until smooth:

Take the pot off the heat and use an immersion blender to puree the soup until its silky and uniform, or carefully transfer it in batches to a stand blender.

Finish with cream:

Stir in the heavy cream and season with salt and pepper to taste. Warm it gently if needed, but dont let it boil or the texture can break.

Serve and garnish:

Ladle the soup into bowls, swirl a little extra cream on top if you like, and scatter fresh mint leaves over each serving.

Save Pin

The first time I served this at a dinner party, someone asked if Id used food coloring because the green was so vivid. I hadnt, and that moment made me realize how much we forget what real vegetables look like when theyre treated simply. It became my go-to whenever I want to remind people that soup can be stunning.

Making It Lighter

If you want to cut back on richness, swap the heavy cream for half and half or even whole milk. The soup wont be quite as velvety, but itll still taste clean and bright. I did this once when I ran out of cream, and honestly, I didnt miss it as much as I thought I would.

Using Fresh Peas

When spring peas show up at the market, grab them and shell them yourself—it takes a little time, but the flavor is sweeter and more delicate. You might need to simmer them a minute or two less since theyre more tender than frozen. I like to save a handful of raw peas to scatter on top for texture.

Serving Suggestions

This soup feels right with a thick slice of crusty bread or a grilled cheese on the side. Ive also served it chilled in small cups as an appetizer in summer, and it worked beautifully. A sprinkle of grated Parmesan or a drizzle of good olive oil adds another layer if you want to dress it up.

• Try stirring in a handful of baby spinach or arugula before blending for extra greens.
• A squeeze of lemon juice at the end brightens the whole bowl.
• Leftovers keep for three days in the fridge and freeze well for up to two months.

Save Pin

This is the soup I make when I need something gentle and nourishing without any fuss. It always delivers, and it always makes people smile when they see that bright green bowl in front of them.

Recipe Questions & Answers

→ How can I make the soup vegan?

Replace butter with olive oil and use coconut or oat cream instead of heavy cream for a vegan-friendly version.

→ Can I use fresh peas instead of frozen?

Yes, fresh peas are a great substitute when in season; just adjust simmering time to ensure tenderness.

→ What garnishes complement this pea soup?

Swirls of crème fraîche or extra cream and fresh mint leaves add a refreshing finish and creamy texture.

→ Is it possible to prepare this soup ahead of time?

Absolutely, the soup can be made in advance and reheated gently before serving, preserving its creamy texture.

→ What side dishes pair well with this soup?

Crusty bread or a sprinkle of grated Parmesan make excellent accompaniments, enhancing the meal’s satisfaction.