Creamy Pea Soup

I started making this soup on rainy spring afternoons when I needed something warm but not heavy. The color alone lifts your mood—bright, almost neon green—and the flavor is surprisingly sweet and clean. It became my go-to whenever I wanted comfort without feeling weighed down, and guests always ask for the recipe.

I once served this to a friend who insisted she didnt like peas. She finished her bowl, then quietly asked if there was more in the pot. That moment taught me that texture and presentation can completely change how we experience familiar ingredients. Now I make a double batch whenever I know shes coming over.

Ingredients

• Unsalted butter: This is your flavor base, so dont skip it for oil—the richness matters here.
• Onion: Chop it fine so it melts into the soup and doesnt leave chunks after blending.
• Garlic: Just one clove keeps it subtle, let the peas be the star.
• Green peas: Frozen works beautifully and keeps that bright color, fresh peas are lovely in late spring but cook faster.
• Vegetable broth: Use a good quality broth, it carries the whole soup and bland broth means bland soup.
• Heavy cream: This turns the soup velvety and rounds out the sweetness, half and half works if you want it lighter.
• Salt and black pepper: Season at the end after blending so you can taste and adjust properly.
• Fresh mint leaves: Optional but transformative, the cool herbal note makes it feel elegant.

Instructions

Soften the onion:

Melt the butter over medium heat and add the chopped onion. Let it cook gently for 3 to 4 minutes until translucent and soft, stirring now and then so it doesnt brown.

Add the garlic:

Toss in the minced garlic and stir for about a minute. Youll smell it turn fragrant and sweet, thats your cue to move on.

Cook the peas briefly:

Stir in the peas and let them warm through for 2 minutes. This step helps them release their natural sweetness before the liquid goes in.

Simmer in broth:

Pour in the vegetable broth and bring everything to a boil, then lower the heat and simmer for 8 to 10 minutes. The peas should be completely tender and easy to smash with a spoon.

Blend until silky:

Take the pot off the heat and use an immersion blender to puree the soup until its completely smooth and velvety. If using a stand blender, work in batches and vent the lid to let steam escape.

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 cream might separate.

Serve and garnish:

Ladle into bowls and swirl a little extra cream or creme fraiche on top. Tear a few mint leaves over each bowl for a fresh, aromatic finish.

Save

One evening I made this soup and served it in tiny teacups as a starter for a dinner party. Everyone held their cups with both hands, sipping slowly, and the conversation quieted for a moment. It reminded me that sometimes the simplest dishes create the most memorable pauses.

How to Store and Reheat

This soup keeps well in the fridge for up to three days in an airtight container. Reheat it gently on the stove over low heat, stirring often, and add a splash of broth if it thickened overnight. You can freeze it for up to two months, but stir in fresh cream after reheating since dairy can separate when frozen.

Variations to Try

Swap the mint for fresh basil or tarragon if you want a different herbal note. For extra richness, stir in a spoonful of mascarpone or cream cheese along with the cream. If you like a little heat, add a pinch of red pepper flakes when you cook the garlic.

Serving Suggestions

This soup pairs beautifully with crusty sourdough or a warm baguette for dipping. I sometimes top it with crispy pancetta or crumbled feta for a savory contrast. It also works as an elegant first course before roast chicken or grilled fish.

• Serve it chilled in summer with a drizzle of good olive oil.
• Top with toasted pine nuts or pumpkin seeds for crunch.
• Pair with a simple green salad dressed in lemon vinaigrette.

Save

This soup has a way of making ordinary days feel a little more special. I hope it brings you the same quiet joy it brings me every time I make it.

Recipe FAQ

→ Can fresh peas be used instead of frozen?

Yes, fresh peas work well. Adjust simmering time to ensure tenderness before blending.

→ Is it possible to make this soup dairy-free?

Substitute heavy cream with coconut milk or a plant-based alternative for a dairy-free version.

→ What garnishes complement this soup?

Fresh mint leaves, a swirl of crème fraîche, or a sprinkle of grated Parmesan add flavor and visual appeal.

→ How can I achieve a smoother texture?

Blend the soup thoroughly with an immersion or stand blender until completely smooth for the best texture.

→ What sides pair well with this dish?

Crusty bread or toasted baguette slices balance the soup's creamy consistency beautifully.