Easiest Cream of Pea Soup
My recipe Cream of Pea Soup uses fresh or frozen peas blended until velvety smooth. Finished with a touch of cream, this beautiful green soup comes together in just 40 minutes on the stovetop. Serve it with crusty bread for dipping!
Servings 4
Calories 160kcal
Ingredients
- 2 tablespoons butter
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 3 cups fresh shelled green peas
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1/4 cup heavy whipping cream
Instructions
- Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don't burn, about 5 minutes.
- Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
- Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender.
- Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.
Notes
Substitution help
Can I use frozen peas?
Yes—frozen peas work great in this soup and can be used instead of fresh peas. What can I use instead of heavy cream?
If you don’t have heavy cream, plain yogurt or sour cream both work well to make the soup creamy.
Yes—frozen peas work great in this soup and can be used instead of fresh peas. What can I use instead of heavy cream?
If you don’t have heavy cream, plain yogurt or sour cream both work well to make the soup creamy.
Nutrition
Calories: 160kcal