Green Pea Soup
This post may contain affiliate links. Read my full disclosure policy. This vibrant pea soup, made with sweet peas, fresh basil, and a hint of lime, is light, flavorful, and perfect for any season. Most pea soups, like my traditional split pea soup, are made from dried peas and flavored with a ham bone, making them hearty and rich. This pea soup recipe is entirely different. Made with sweet peas (frozen, so it can be made year-round), fresh basil, lime, and vegetable broth, it’s light, bright and flavorful. The soup is delicious hot or cold and makes a satisfying light meal with some crusty bread. “Outstanding! We were licking our bowls!!” What You’ll Need To Make Green Pea Soup Olive Oil: Adds a rich, smooth base for sautéing the shallots, enhancing the overall depth of flavor in the soup. Shallots: Provide a mild, sweet onion flavor that complements the peas without overpowering them. Vegetable Broth: Acts as the liquid foundation, adding savory depth while keeping the soup light and balanced. Frozen Peas: The star of the soup, giving it a bright, fresh flavor and vibrant green color. Salt & Pepper: Essential seasonings that enhance the natural sweetness of the peas and bring balance to the dish. Fresh Basil: Adds a fragrant, herbaceous note that pairs perfectly with the sweet peas and gives the soup a fresh finish. Parmigiano-Reggiano: Adds a savory, umami-rich depth to the soup, rounding out the flavors. Lime Juice: Brightens the soup with a touch of acidity, balancing the richness of the olive oil and cheese. Jump to the printable recipe for precise measurements Olive Oil: Adds a rich, smooth base for sautéing the shallots, enhancing the overall depth of flavor in the soup. Shallots: Provide a mild, sweet onion flavor that complements the peas without overpowering them. Vegetable Broth: Acts as the liquid foundation, adding savory depth while keeping the soup light and balanced. Frozen Peas: The star of the soup, giving it a bright, fresh flavor and vibrant green color. Salt & Pepper: Essential seasonings that enhance the natural sweetness of the peas and bring balance to the dish. Fresh Basil: Adds a fragrant, herbaceous note that pairs perfectly with the sweet peas and gives the soup a fresh finish. Parmigiano-Reggiano: Adds a savory, umami-rich depth to the soup, rounding out the flavors. Lime Juice: Brightens the soup with a touch of acidity, balancing the richness of the olive oil and cheese. Jump to the printable recipe for precise measurements Step-by-Step Instructions Heat the olive oil in a Dutch oven or large soup pot over medium-low heat, and add the shallots. Gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for about 10 minutes. Remove the pan from the heat and add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; peas take a long time to purée and you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won’t splatter.) Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve hot, or chill and serve cold. You May Also Like RecipeComments (70)Add Comment Recipe Comments (70) Add Comment Ingredients 3 tablespoons extra virgin olive oil 1¼ cups roughly chopped shallots, from 3 large shallots 6 cups vegetable broth 2 pounds (6 cups) frozen peas 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup roughly chopped fresh basil leaves, plus more for serving 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons fresh lime juice, from 1 lime 3 tablespoons extra virgin olive oil 1¼ cups roughly chopped shallots, from 3 large shallots 6 cups vegetable broth 2 pounds (6 cups) frozen peas 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup roughly chopped fresh basil leaves, plus more for serving 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons fresh lime juice, from 1 lime Instructions Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes. Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.) Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot. Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes. Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.) Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot. Nutrition Information Powered by Per serving (6 servings) Calories: 217 Fat: 8 g Saturated fat: 2 g Carbohydrates: 27 g Sugar: 10 g Fiber: 8 g Protein: 10 g Sodium: 634 mg Cholesterol: 2 mg Per serving (6 servings) Calories: 217 Fat: 8 g Saturated fat: 2 g Carbohydrates: 27 g Sugar: 10 g Fiber: 8 g Protein: 10 g Sodium: 634 mg Cholesterol: 2 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Freezer-FriendlyMake-AheadSoupsVegetarianAmerican Freezer-Friendly Make-Ahead Soups Vegetarian American