Active Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts

Active Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, about 2 cups each

Active Time:35 mins

Active Time:

35 mins

Total Time:35 mins

Total Time:

Servings:4

Servings:

4

Yield:4 servings, about 2 cups each

Yield:

4 servings, about 2 cups each

Jump to Nutrition Facts

Jump to recipeEnjoy thisPea Soupyear-round for a nutritious,fiber-packedmeal. That’s right! Peas provide a whopping 7 grams of fiber per 1-cup serving. And let’s not forget the protein! For that same 1-cup serving, you’ll get 8 grams ofplant-based protein. It’s a satisfying soup that’s delicious and beautiful too, thanks to the peas’ brilliant green hue. Read on for everything you need to make this pea soup recipe below, including our suggestions for delicious toppings and helpful tips.How to Make Pea Soup1. Build the FlavorA Dutch oven is the perfect cooking vessel for making soup. It’s wide enough to provide ample space for softening the vegetables that build the flavor. If you don’t have one, any large pot will do the trick. We use onion, celery, garlic and fresh herbs cooked in a little bit of butter to build up the savory flavors that balance the sweet peas.2. Cook the PeasThanks to their small size, the peas will cook quickly once the water and broth are added. Bring the water and broth to a simmer and then cook the peas until tender, which will only take a minute or two.3. Blend It UpWhen pureeing hot liquids, using an immersion blender is your safest bet. If you don’t have one, a countertop blender is a close second. Wait at least 10 minutes for the liquids to cool before blending, removing the circular part of the lid to allow the steam to escape—just make sure to cover the opening with a dish towel before you turn the blender on. If your blender is very full, blend the soup in batches.Best Toppings to TryCrispy peas.For a little bit of sweet crunch, add a few crispy peas as a garnish. You can make them yourself, or buy a bag of prepared crispy peas. If you choose prepared, stick with plain, unflavored peas to avoid too much additional sodium.Crumbled, cooked bacon.If you have a strip or two of bacon, cook it up then crumble it to use as a crunchy, salty topping for your soup. Note this will add sodium andsaturated fatto the dish, so if you’ve been advised to follow a heart-healthy diet, skip the bacon or use low-sodium turkey bacon and garnish with just a little bit.Fried onions.Those crispy, sweet fried onions are delicious on green bean casserole, but also on this soup! You can use store-bought or make your owncrispy fried onionsin the oven.A drizzle of olive oil.A simple drizzle of a deliciousextra-virgin olive oilis a great finishing touch. Choose something of good quality, reserved for dressings and finishing dishes, that won’t overpower the soup.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Both fresh and frozen peas work well here. If fresh peas are in season, it’s worth the time to shuck your own (or buy them already shucked if you’re lucky!). Frozen peas also work well when fresh are out of season or if you’re in a time crunch. Frozen peas are picked and frozen at their peak of freshness, locking in most of their fresh, sweet flavor. If you’re using frozen peas in this recipe, there is no need to thaw them beforehand.Butter adds flavor, but has a low smoke point. Combining it with extra-virgin olive oil, which has a higher smoke point, means you can use both without burning. If you prefer to not use butter, simply omit it and use 2 tablespoons extra-virgin olive oil instead.In a pinch, water will work as the liquid for this soup. Consider adding a bay leaf and some parsley stems (which you can remove before blending), to give it a bit more body.Adding half-and-halfat the end gives the soup an especially creamy texture. It can be reduced or left out completely if you’re concerned about saturated fat.Nutrition NotesGreen peasare part of the legume family, as well as being considered a starchy vegetable. Like otherlegumes and vegetables, peas offer a nice package of carbs, protein, fiber, antioxidants and other nutrients, including vitamin K, vitamin C, B vitamins and manganese. Green peas are a good source of plant-based protein—which is whypea protein powderis popular among vegans. Peas are also considered low-glycemic and offer a nice dose of fiber, so when eaten in moderation, they can be a great choice for people with diabetes.Regular broth can have upward of 860 milligrams of sodium per cup, so we call forreduced-sodium brothinstead. Using reduced-sodium or no-salt-added foods is just one way tocut back on sodiumin your diet. Slashing sodium from your diet is a heart-healthy move that can help reduce high blood pressure.Ana Cadena

Jump to recipe

Enjoy thisPea Soupyear-round for a nutritious,fiber-packedmeal. That’s right! Peas provide a whopping 7 grams of fiber per 1-cup serving. And let’s not forget the protein! For that same 1-cup serving, you’ll get 8 grams ofplant-based protein. It’s a satisfying soup that’s delicious and beautiful too, thanks to the peas’ brilliant green hue. Read on for everything you need to make this pea soup recipe below, including our suggestions for delicious toppings and helpful tips.How to Make Pea Soup1. Build the FlavorA Dutch oven is the perfect cooking vessel for making soup. It’s wide enough to provide ample space for softening the vegetables that build the flavor. If you don’t have one, any large pot will do the trick. We use onion, celery, garlic and fresh herbs cooked in a little bit of butter to build up the savory flavors that balance the sweet peas.2. Cook the PeasThanks to their small size, the peas will cook quickly once the water and broth are added. Bring the water and broth to a simmer and then cook the peas until tender, which will only take a minute or two.3. Blend It UpWhen pureeing hot liquids, using an immersion blender is your safest bet. If you don’t have one, a countertop blender is a close second. Wait at least 10 minutes for the liquids to cool before blending, removing the circular part of the lid to allow the steam to escape—just make sure to cover the opening with a dish towel before you turn the blender on. If your blender is very full, blend the soup in batches.Best Toppings to TryCrispy peas.For a little bit of sweet crunch, add a few crispy peas as a garnish. You can make them yourself, or buy a bag of prepared crispy peas. If you choose prepared, stick with plain, unflavored peas to avoid too much additional sodium.Crumbled, cooked bacon.If you have a strip or two of bacon, cook it up then crumble it to use as a crunchy, salty topping for your soup. Note this will add sodium andsaturated fatto the dish, so if you’ve been advised to follow a heart-healthy diet, skip the bacon or use low-sodium turkey bacon and garnish with just a little bit.Fried onions.Those crispy, sweet fried onions are delicious on green bean casserole, but also on this soup! You can use store-bought or make your owncrispy fried onionsin the oven.A drizzle of olive oil.A simple drizzle of a deliciousextra-virgin olive oilis a great finishing touch. Choose something of good quality, reserved for dressings and finishing dishes, that won’t overpower the soup.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Both fresh and frozen peas work well here. If fresh peas are in season, it’s worth the time to shuck your own (or buy them already shucked if you’re lucky!). Frozen peas also work well when fresh are out of season or if you’re in a time crunch. Frozen peas are picked and frozen at their peak of freshness, locking in most of their fresh, sweet flavor. If you’re using frozen peas in this recipe, there is no need to thaw them beforehand.Butter adds flavor, but has a low smoke point. Combining it with extra-virgin olive oil, which has a higher smoke point, means you can use both without burning. If you prefer to not use butter, simply omit it and use 2 tablespoons extra-virgin olive oil instead.In a pinch, water will work as the liquid for this soup. Consider adding a bay leaf and some parsley stems (which you can remove before blending), to give it a bit more body.Adding half-and-halfat the end gives the soup an especially creamy texture. It can be reduced or left out completely if you’re concerned about saturated fat.Nutrition NotesGreen peasare part of the legume family, as well as being considered a starchy vegetable. Like otherlegumes and vegetables, peas offer a nice package of carbs, protein, fiber, antioxidants and other nutrients, including vitamin K, vitamin C, B vitamins and manganese. Green peas are a good source of plant-based protein—which is whypea protein powderis popular among vegans. Peas are also considered low-glycemic and offer a nice dose of fiber, so when eaten in moderation, they can be a great choice for people with diabetes.Regular broth can have upward of 860 milligrams of sodium per cup, so we call forreduced-sodium brothinstead. Using reduced-sodium or no-salt-added foods is just one way tocut back on sodiumin your diet. Slashing sodium from your diet is a heart-healthy move that can help reduce high blood pressure.Ana Cadena

Enjoy thisPea Soupyear-round for a nutritious,fiber-packedmeal. That’s right! Peas provide a whopping 7 grams of fiber per 1-cup serving. And let’s not forget the protein! For that same 1-cup serving, you’ll get 8 grams ofplant-based protein. It’s a satisfying soup that’s delicious and beautiful too, thanks to the peas’ brilliant green hue. Read on for everything you need to make this pea soup recipe below, including our suggestions for delicious toppings and helpful tips.

How to Make Pea Soup

1. Build the Flavor

A Dutch oven is the perfect cooking vessel for making soup. It’s wide enough to provide ample space for softening the vegetables that build the flavor. If you don’t have one, any large pot will do the trick. We use onion, celery, garlic and fresh herbs cooked in a little bit of butter to build up the savory flavors that balance the sweet peas.

2. Cook the Peas

Thanks to their small size, the peas will cook quickly once the water and broth are added. Bring the water and broth to a simmer and then cook the peas until tender, which will only take a minute or two.

3. Blend It Up

When pureeing hot liquids, using an immersion blender is your safest bet. If you don’t have one, a countertop blender is a close second. Wait at least 10 minutes for the liquids to cool before blending, removing the circular part of the lid to allow the steam to escape—just make sure to cover the opening with a dish towel before you turn the blender on. If your blender is very full, blend the soup in batches.

Best Toppings to Try

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Ana Cadena

Overhead photo of Pea Soup Ingredients.

Cook Mode(Keep screen awake)Ingredients1tablespoonbutter1tablespoonextra-virgin olive oil1mediumonion, chopped1stalkcelery, chopped2clovesgarlic, chopped1teaspoonchopped fresh thyme or parsley6cupspeas, fresh or frozen½cupwater4cupsreduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth½cuphalf-and-half(optional)½teaspoonsalt¼teaspoonfreshly ground pepper, to taste

Cook Mode(Keep screen awake)

Ingredients

1tablespoonbutter

1tablespoonextra-virgin olive oil

1mediumonion, chopped

1stalkcelery, chopped

2clovesgarlic, chopped

1teaspoonchopped fresh thyme or parsley

6cupspeas, fresh or frozen

½cupwater

4cupsreduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth

½cuphalf-and-half(optional)

½teaspoonsalt

¼teaspoonfreshly ground pepper, to taste

DirectionsHeat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.Ana CadenaStir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.Ana CadenaPuree the soup in batches in a countertop blender or with an immersion blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.Antonis AchielleosEquipmentDutch oven, countertop blender or immersion blenderFrequently Asked QuestionsYes, since this recipe has no ingredients containing gluten, it is gluten-free.It can be! While chicken broth offers a rich, savory flavor, using a vegetarian “no-chicken” broth is a good alternative. This chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in this recipe for its hearty, rich flavor and light golden color that won’t dull the color of the soup. Look for “no-chicken” broth with the soups and broths in the natural-foods section of most supermarkets.Yes! Refrigerate pea soup in an airtight container for up to 4 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, Soup Cookbook

Directions

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.Ana CadenaStir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.Ana CadenaPuree the soup in batches in a countertop blender or with an immersion blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.Antonis AchielleosEquipmentDutch oven, countertop blender or immersion blenderFrequently Asked QuestionsYes, since this recipe has no ingredients containing gluten, it is gluten-free.It can be! While chicken broth offers a rich, savory flavor, using a vegetarian “no-chicken” broth is a good alternative. This chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in this recipe for its hearty, rich flavor and light golden color that won’t dull the color of the soup. Look for “no-chicken” broth with the soups and broths in the natural-foods section of most supermarkets.Yes! Refrigerate pea soup in an airtight container for up to 4 days or freeze for up to 3 months.

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Overhead photo of onions, celery, herbs and garlic in a dutch oven.

Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.

Overhead photo of Pea Soup before it has been pureed.

Puree the soup in batches in a countertop blender or with an immersion blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Antonis Achielleos

Overhead photo of 2 bowls of Pea Soup.

EquipmentDutch oven, countertop blender or immersion blender

Equipment

Dutch oven, countertop blender or immersion blender

Frequently Asked QuestionsYes, since this recipe has no ingredients containing gluten, it is gluten-free.It can be! While chicken broth offers a rich, savory flavor, using a vegetarian “no-chicken” broth is a good alternative. This chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in this recipe for its hearty, rich flavor and light golden color that won’t dull the color of the soup. Look for “no-chicken” broth with the soups and broths in the natural-foods section of most supermarkets.Yes! Refrigerate pea soup in an airtight container for up to 4 days or freeze for up to 3 months.

Frequently Asked Questions

Yes, since this recipe has no ingredients containing gluten, it is gluten-free.

It can be! While chicken broth offers a rich, savory flavor, using a vegetarian “no-chicken” broth is a good alternative. This chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in this recipe for its hearty, rich flavor and light golden color that won’t dull the color of the soup. Look for “no-chicken” broth with the soups and broths in the natural-foods section of most supermarkets.

Yes! Refrigerate pea soup in an airtight container for up to 4 days or freeze for up to 3 months.

Originally appeared: EatingWell Magazine, Soup Cookbook

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Nutrition Facts(per serving)287Calories9gFat38gCarbs17gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Hilary Meyer,

andSara Haas, RDN, LDN

Sara Haas, RDN, LDN