Fresh Pea Soup is the kind of dish that instantly lifts your mood—it’s vibrant, creamy, and full of springtime energy. With just a few simple ingredients, you get a bowl of soup that feels luxurious but comes together in under 30 minutes. It’s light yet comforting, and thanks to the natural sweetness of peas, it has a beautifully balanced flavor that pairs wonderfully with crusty bread or a simple salad. Whether you’re cooking for one or serving guests, this is a soup that impresses without stress.

Why You’ll Love This Recipe

Quick and Fuss-Free: This soup is on the table in under half an hour, perfect for busy evenings or last-minute meals.
Naturally Sweet and Creamy: Fresh peas bring a subtle sweetness, while a splash of cream or dollop of butter creates that irresistible silky texture.
Seasonal and Fresh: It’s the perfect use for sweet spring peas, but frozen peas work beautifully too, so it’s a year-round staple.
Elegant Yet Easy: Whether it’s a weeknight dinner or a dinner party starter, this soup feels fancy without any complicated steps.

Ingredients You’ll Need

You really don’t need much to make this Fresh Pea Soup sing—simplicity is key!

Fresh or frozen peas: These are the star of the show. If using frozen, there’s no need to thaw—just toss them straight into the pot.
Onion or shallot: Adds a gentle savory depth and rounds out the sweetness of the peas.
Garlic: A clove or two adds subtle warmth and makes the soup smell incredible.
Vegetable or chicken broth: Use a good-quality broth to enhance the natural flavors of the peas.
Fresh mint or basil: Optional, but adds a lovely bright note that pairs well with peas.
Butter or olive oil: Used to sauté the aromatics and add richness to the finished soup.
Heavy cream or Greek yogurt: Optional for added creaminess, but feel free to skip or use coconut cream for a dairy-free twist.
Salt and pepper: Season to taste, always.

Variations

Lemon Zest and Juice: For a fresh, citrusy finish that brightens the whole bowl.
Spicy Kick: Add a pinch of cayenne or a splash of hot sauce if you want to give it a little attitude.
Herby Twist: Try tarragon or dill instead of mint for a different aromatic profile.
Protein Boost: Stir in cooked shrimp, shredded chicken, or a poached egg on top for a more filling version.
Vegan Option: Skip the cream and butter—just blend with olive oil and vegetable broth, and it’s still dreamy.

How to Make Fresh Pea Soup

Step 1: Sauté the Aromatics

In a medium pot, heat butter or olive oil over medium heat. Add the chopped onion (or shallot) and cook until translucent, about 4–5 minutes. Add garlic and cook for another minute, just until fragrant.

Step 2: Add the Peas and Broth

Toss in the peas (fresh or frozen) and pour in enough broth to just cover them. Bring everything to a gentle simmer and cook for about 5–7 minutes, just until the peas are tender and bright green.

Step 3: Blend Until Smooth

Remove from heat. If using fresh herbs, toss them in now. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, transfer to a blender in batches and blend carefully.

Step 4: Finish with Cream and Seasoning

Return the soup to the heat (if needed), stir in a splash of cream or a spoonful of Greek yogurt, and season generously with salt and freshly ground black pepper. Taste and adjust!

Step 5: Serve and Enjoy

Ladle into bowls and garnish with a swirl of cream, chopped herbs, or a drizzle of olive oil.

Pro Tips for Making the Recipe

Don’t Overcook the Peas: Overcooked peas lose their gorgeous color and sweet flavor. Simmer just until tender and bright.
Use a High-Speed Blender: For the silkiest texture, a high-powered blender can make the soup ultra-smooth and velvety.
Chill for a Summer Starter: This soup is just as delicious served cold—perfect for hot days. Blend, chill, and serve with a squeeze of lemon.
Taste Before You Serve: Pea soup should taste fresh, sweet, and slightly savory. Don’t be shy with the salt—it really wakes up the flavors.

How to Serve

Fresh Pea Soup is wonderfully versatile when it comes to serving:

With Bread:

Serve with crusty sourdough, garlic toast, or even buttery biscuits for a cozy meal.

As a Starter:

Offer small bowls as a first course for a spring or summer dinner party.

Toppings:

Add a dollop of crème fraîche, crispy pancetta, toasted pine nuts, or microgreens for texture and presentation.

Light Lunch:

Pair with a crisp green salad tossed in lemon vinaigrette for a refreshing lunch or brunch.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavor actually deepens a little over time, making it even tastier the next day.

Freezing

This soup freezes like a dream. Pour cooled soup into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat or microwave in short bursts, stirring between intervals. Add a splash of water or broth if it thickens too much.

FAQs

Can I use frozen peas instead of fresh?
Absolutely! Frozen peas are picked at peak freshness and work perfectly. In fact, they’re often sweeter and more vibrant than off-season fresh peas.

How do I keep the soup bright green?
Avoid overcooking the peas and blend the soup immediately after cooking. You can also add a handful of spinach to boost the color naturally.

Is this soup suitable for vegetarians or vegans?
Yes! Just use vegetable broth and skip the dairy or replace it with a plant-based option like coconut cream or cashew cream.

Can I serve this soup cold?
Definitely! It’s delicious chilled, especially with a touch of lemon juice and fresh herbs for extra zing. Perfect for summer lunches or picnics.

Final Thoughts

This Fresh Pea Soup is the ultimate reminder that simple ingredients can make something extraordinary. It’s bright, smooth, comforting, and comes together in a snap—perfect for everything from a casual weeknight to a special dinner starter. Give it a try and see how something so easy can taste so elegant!

Fresh Pea Soup Recipe