Recipe

Fresh and Vibrant Pea Soup

A bright, silky green pea soup with lemon, herbs, and just enough richness to feel cozy without turning heavy.

By Matt Campbell

•

4.8

A bowl of vibrant green pea soup topped with a swirl of yogurt, fresh mint leaves, cracked black pepper, and a drizzle of olive oil on a light wooden table

Pea soup has a reputation for being the beige sweater of the soup world. Warm, practical, a little sleepy. This one is the opposite. It is spring-green, lemony, and unapologetically alive, with a silky texture and that sweet pea pop that makes you want another spoonful before you even swallow.

The trick is treating peas like the quick-cooking vegetable they are, not like a bean that needs an afternoon. We build flavor with sautéed leeks and garlic (or onion, if that is what you have), keep the simmer short, and finish with lemon and herbs so the soup tastes fresh, not flat. Bonus: it comes together fast enough for a weeknight, but it looks like you tried very hard.

A saucepan of bright green pea soup being blended with an immersion blender on a stovetop

Why It Works

Bright, not dull: a short simmer plus lemon at the end keeps the peas tasting sweet and vibrant.
Silky texture without fuss: a quick blend and a touch of yogurt, sour cream, or cream gives you that restaurant-smooth spoon.
Big flavor from accessible ingredients: leeks (or onions), garlic, broth, and herbs do most of the heavy lifting.
Flexible for real life: use fresh or frozen peas, dairy or dairy-free, and make it chunky or super smooth.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days. Use your best judgment and when in doubt, toss it. The color may darken slightly, but the flavor stays great.
Freezer: Freeze in portions for up to 3 months for best quality. Leave a little headspace because soup expands.
Reheat: Warm gently over medium-low heat, stirring often. Avoid a hard boil, which can dull the fresh flavor and turn the color more olive.
Revive the brightness: After reheating, add a small squeeze of lemon and a pinch of salt. It wakes the whole bowl up.

Common Questions

Can I use frozen peas?

Yes, and honestly they are fantastic here. Frozen peas are often picked and frozen quickly, so they taste sweet and consistent year-round. No thawing needed.

How do I keep pea soup bright green?

Keep the simmer short and avoid prolonged high heat. Then add lemon at the end. Also, do not let it aggressively boil for a long time. That is how you end up with “army green.”

Do I have to blend it?

No. You can blend half for a creamy base and leave the rest chunky. If you are serving picky eaters, fully blended is usually the smoothest path to peace.

What can I use instead of leeks?

Swap in 1 medium yellow onion, diced. You will still get a great soup, just a slightly sharper allium flavor.

Is this the same as split pea soup?

Different vibe. Split pea soup uses dried split peas and cooks longer for a deeper, more savory flavor. This recipe uses green peas for a fresher, lighter soup with quick cook time.

How do I make it dairy-free?

Use olive oil instead of butter, and finish with full-fat coconut milk or a plain unsweetened plant yogurt. Keep it subtle so the pea flavor stays front and center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Immersion blender or countertop blender
Fine-mesh sieve (optional, for extra silky soup)
Ladle

I started making this pea soup when I wanted something cozy but did not want to feel like I ate a blanket. The first time it turned out neon-green, I felt like I cheated the system. It is the kind of recipe that lets you be a little chaotic in the kitchen, taste as you go, add more lemon because it feels right, and end up with a bowl that tastes way fancier than the effort you put in.

Fresh and Vibrant Pea Soup

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

2 tbsp olive oil (or 2 tbsp unsalted butter)
1 large leek, white and light green parts only, thinly sliced and well rinsed (or 1 medium yellow onion, diced)
2 cloves garlic, minced
1 small rib celery, diced (optional, for savory depth)
3 1/2 cups low-sodium vegetable broth (or chicken broth)
4 cups green peas (about 16 oz or 450 g), fresh or frozen
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
1/2 cup plain Greek yogurt, sour cream, or heavy cream (optional but lovely)
Zest of 1 lemon
1 to 2 tbsp fresh lemon juice, to taste
1/2 cup fresh mint and/or parsley, loosely packed
To serve: extra yogurt or cream, olive oil, cracked pepper, chopped herbs, croutons or toasted bread

Instructions

Sauté the base. Heat olive oil in a large pot over medium heat. Add the leek (or onion) and celery. Cook, stirring, until soft and lightly translucent, about 6 to 8 minutes. Add the garlic and red pepper flakes (if using) and cook 30 seconds, just until fragrant.
Add broth and simmer briefly. Pour in the broth and bring to a gentle simmer. Cook 3 minutes to let everything come together (and to give the leeks or onion time to fully relax into the party).
Add peas. Stir in the peas, salt, and pepper. Simmer until peas are tender and bright, about 3 to 5 minutes for frozen peas and 2 to 4 minutes for fresh. Do not overcook.
Blend. Turn off heat. Add mint and/or parsley. Blend with an immersion blender until smooth. If using a countertop blender, blend in batches, start on low, and vent the lid.
Finish for maximum flavor. Stir in yogurt, sour cream, or heavy cream (if using), lemon zest, and 1 tablespoon lemon juice. Taste and adjust with more lemon, salt, and pepper (broth brands vary, so start low and let your spoon be the judge). If the soup feels too thick, loosen with a splash of broth or water.
Tip to prevent curdling: If using yogurt or sour cream and the soup is piping hot, stir a spoonful of soup into the yogurt first, then add it back to the pot.
Serve. Ladle into bowls and top with a swirl of yogurt or cream, a drizzle of olive oil, cracked black pepper, and a few herbs. Bread on the side is not optional in my house.

Optional extra-silky move: Push the blended soup through a fine-mesh sieve, then reheat gently and season again to taste.

Nutrition information is estimated.

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