Classic Pea Soup (Printable)
Silky green pea soup with sautéed aromatics, thyme, and fresh parsley—ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 3 cups frozen or fresh green peas
→ Liquids
07 - 4 cups vegetable broth
→ Seasonings
08 - 1 tsp dried thyme
09 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
10 - Salt and freshly ground black pepper, to taste
→ To Serve (optional)
11 - Crème fraîche or plain yogurt (for topping)
12 - Croutons or crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 minutes.
02 - Stir in the garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Add the peas, vegetable broth, and dried thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes until all vegetables are tender.
04 - Use an immersion blender to purée the soup until smooth, or blend in batches in a standard blender.
05 - Return the soup to the pot and stir in the chopped parsley. Season with salt and freshly ground black pepper to taste. Heat through if needed.
06 - Ladle into bowls and garnish with a swirl of crème fraîche and extra parsley if desired. Serve with croutons or crusty bread on the side.
# Expert Tips:
01 -
- It transforms a humble bag of frozen peas into something that tastes like you spent all day on it.
- The texture is silky enough to feel luxurious but simple enough for any weeknight.
02 -
- If you want a truly elegant texture, push the blended soup through a fine mesh sieve before serving.
- A pinch of smoked paprika or a few fresh mint leaves blended in at the end will completely change the personality of this soup in the best way.
03 -
- Salt the soup at the end, not the beginning, because the broth reduces and can become too salty if you season too early.
- Frozen peas are actually sweeter and more consistent than fresh ones out of season, so never feel guilty about using them.