Introduction
Oh, friends! There’s a certain magic that happens when the first really fresh peas of the season show up. Their sweetness is just unbeatable, and they instantly transport me to sunny spring days. This Fresh Pea Soup recipe captures all that brightness in a bowl that’s incredibly comforting yet surprisingly light. Forget those bland, canned versions – this is the real deal!
This soup is one of those recipes that feels incredibly fancy but is actually ridiculously easy to whip up. You can have a pot of vibrant green goodness ready in under 30 minutes. It’s perfect for a simple weeknight dinner, a light lunch, or even as a elegant starter for a special meal. Plus, it’s packed with fresh flavor and wholesome ingredients. Trust me, once you make this, it’ll become a springtime favorite!
Why You’ll Love This Recipe
- Fast: Seriously quick, perfect for busy evenings.
- Easy: Simple steps, no complicated techniques needed.
- Giftable: Ladle into jars for a thoughtful edible gift.
- Crowd-pleasing: Even picky eaters often love this vibrant, smooth soup.
Ingredients
Here’s what you’ll need to make this lovely soup:
- 1 tablespoon extra virgin olive oil: The base for our flavor. Use a good quality one!
- 1 medium onion, diced: Adds that essential savory depth.
- 2 garlic cloves, minced: Because everything is better with garlic, right?
- 3 cups vegetable broth, plus more as needed: The liquid gold! Choose a low-sodium one so you can control the saltiness.
- ½ cup almond milk: Makes it creamy without dairy. You can swap this out if you prefer!
- 4 cups shelled fresh peas (about 2 pounds): The star of the show! Fresh peas really do make a difference here.
- 1 cup cubed potatoes: Helps thicken the soup and makes it extra velvety smooth when blended.
- ½ cup fresh basil leaves, roughly chopped: Adds a lovely sweetness and aroma.
- ½ cup fresh parsley, roughly chopped: Brightens everything up.
- ½ cup fresh mint, roughly chopped: This is my secret ingredient! Mint pairs SO beautifully with peas and makes the soup incredibly refreshing. Don’t skip it if you can!
- The juice of 1 lemon: A squeeze of citrus at the end is crucial! It brightens the flavors and makes everything pop.
- Salt and pepper, to taste: To season perfectly.
How to Make It
Let’s get cooking! You’ll be amazed how quickly this comes together.
First, grab a nice big pot or a Dutch oven. Set it over medium heat and add your tablespoon of olive oil. Let that get warm for a minute.
Toss in your diced onion. Stir them around and let them cook gently for about 5-7 minutes. You want them to soften up and become translucent, but not necessarily brown.
Now, add your minced garlic. Give it a stir and cook for just about 60 seconds. You’ll smell that amazing garlic aroma fill your kitchen! Be careful not to burn it.
Pour in the vegetable broth. Add the cubed potatoes and those beautiful shelled peas. Give it all a good stir. Bring the mixture up to a boil, then immediately reduce the heat down to a simmer. Let it cook gently for about 10-15 minutes. You’ll know it’s ready when the potatoes and peas are fork-tender – they should pierce easily.
Take the pot off the heat. Now for the fresh herbs! Stir in the almond milk, chopped basil, parsley, and that wonderful fresh mint.
Here’s where the magic happens! Using an immersion blender right in the pot, carefully purée the soup until it’s super smooth and creamy. Move the blender around to make sure you get all the little bits. If you don’t have an immersion blender, you can carefully ladle the soup into a regular blender (you might need to do this in batches, don’t fill it too full!) and blend until smooth. Just be cautious as hot liquids expand.
Return any soup you blended in batches back to the pot.
Stir in the juice of that fresh lemon. Don’t skip this step – it brightens the flavor beautifully!
Finally, taste the soup. This is your moment to season! Add salt and pepper to your liking. If the soup seems a little too thick for your preference, just stir in a little more vegetable broth, a splash at a time, until it’s just right.
Ladle the hot soup into bowls and serve! You can add a little swirl of cream (dairy or non-dairy), some fresh herbs, or croutons if you like.
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- For Creaminess: Instead of almond milk, you can use heavy cream, coconut milk (for a tropical twist), or even plain yogurt or sour cream stirred in at the end (off the heat).
- Different Veggies: You could add a leek or shallots with the onion, or a handful of spinach or zucchini when you add the peas and potatoes.
- Herbs: If you don’t have mint, don’t worry! Just use more basil and parsley. Or try adding chives.
- Make it a Meal: Stir in some cooked chicken, shrimp, or white beans for added protein.
- Toppings: Crispy bacon bits, toasted seeds, croutons, a drizzle of chili oil, or crumbled feta cheese are all delicious on top!
Tips for Success
- Use Fresh Peas if Possible: While you can use frozen peas (add them straight from the freezer), fresh peas really give this soup the best flavor and vibrant color.
- Don’t Overcook the Peas: Peas cook quickly! Once the potatoes are tender, the peas should be ready. Overcooking can make them lose their bright green color.
- Blend Until Silky Smooth: For that luxurious texture, blend for a good minute or two until there are no little bits left.
- Don’t Skip the Lemon: That fresh squeeze at the end cuts through the richness and really brightens the flavor profile. It’s essential!
- Taste and Adjust: Always taste before serving! You might need a little more salt, pepper, or even another squeeze of lemon juice.
How to Store It
This soup stores beautifully! Once it’s completely cooled, transfer it to an airtight container.
Keep it in the refrigerator for 3-4 days. To reheat, just gently warm it on the stovetop over medium-low heat, stirring occasionally. If it’s thickened up, add a splash more broth or water while reheating.
You can also freeze this soup! Pour the cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen peas instead of fresh?
Yes, absolutely! Frozen peas work well, especially when fresh aren’t in season. You can add them directly to the pot with the potatoes and broth; they’ll just need a little less cooking time (maybe 5-8 minutes) until tender.
Is this soup dairy-free?
As written with almond milk, yes, it is dairy-free and vegan! If you use cow’s milk or cream, it won’t be, but it will still be delicious.
Why add potatoes?
Potatoes add body and help make the soup wonderfully thick and creamy when blended, without needing lots of heavy cream. They also add a little subtle sweetness.
Can I make this ahead of time?
Definitely! This soup is fantastic made ahead. The flavors meld even more. Just cool and store as directed. Reheat gently when you’re ready to serve.
Velvety Smooth Fresh Pea Soup
Equipment
- Pot or Dutch oven big
- Immersion blender or regular blender
Ingredients
Hauptzutaten
- 1 tablespoon extra virgin olive oil Use a good quality one!
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth plus more as needed; low-sodium recommended
- 0.5 cup almond milk can swap for other milk/cream
- 4 cups shelled fresh peas about 2 pounds; fresh peas recommended
- 1 cup potatoes cubed
- 0.5 cup fresh basil leaves roughly chopped
- 0.5 cup fresh parsley roughly chopped
- 0.5 cup fresh mint roughly chopped; highly recommended
- 1 lemon for juice
- Salt and pepper to taste
Instructions
- Grab a nice big pot or a Dutch oven. Set it over medium heat and add your tablespoon of olive oil. Let that get warm for a minute.
- Toss in your diced onion. Stir them around and let them cook gently for about 5-7 minutes. You want them to soften up and become translucent, but not necessarily brown.
- Now, add your minced garlic. Give it a stir and cook for just about 60 seconds. You’ll smell that amazing garlic aroma fill your kitchen! Be careful not to burn it.
- Pour in the vegetable broth. Add the cubed potatoes and those beautiful shelled peas. Give it all a good stir. Bring the mixture up to a boil, then immediately reduce the heat down to a simmer. Let it cook gently for about 10-15 minutes. You’ll know it’s ready when the potatoes and peas are fork-tender – they should pierce easily.
- Take the pot off the heat. Now for the fresh herbs! Stir in the almond milk, chopped basil, parsley, and that wonderful fresh mint.
- Here’s where the magic happens! Using an immersion blender right in the pot, carefully purée the soup until it’s super smooth and creamy. Move the blender around to make sure you get all the little bits. If you don’t have an immersion blender, you can carefully ladle the soup into a regular blender (you might need to do this in batches, don't fill it too full!) and blend until smooth. Just be cautious as hot liquids expand. Return any soup you blended in batches back to the pot.
- Stir in the juice of that fresh lemon. Don't skip this step – it brightens the flavor beautifully!
- Finally, taste the soup. This is your moment to season! Add salt and pepper to your liking. If the soup seems a little too thick for your preference, just stir in a little more vegetable broth, a splash at a time, until it’s just right.
- Ladle the hot soup into bowls and serve! You can add a little swirl of cream (dairy or non-dairy), some fresh herbs, or croutons if you like.
Notes
Fast: Seriously quick, perfect for busy evenings.
Easy: Simple steps, no complicated techniques needed.
Giftable: Ladle into jars for a thoughtful edible gift.
Crowd-pleasing: Even picky eaters often love this vibrant, smooth soup. Substitutions & Additions:
For Creaminess: Instead of almond milk, you can use heavy cream, coconut milk (for a tropical twist), or even plain yogurt or sour cream stirred in at the end (off the heat).
Different Veggies: You could add a leek or shallots with the onion, or a handful of spinach or zucchini when you add the peas and potatoes.
Herbs: If you don't have mint, don't worry! Just use more basil and parsley. Or try adding chives.
Make it a Meal: Stir in some cooked chicken, shrimp, or white beans for added protein.
Toppings: Crispy bacon bits, toasted seeds, croutons, a drizzle of chili oil, or crumbled feta cheese are all delicious on top! Tips for Success:
Use Fresh Peas if Possible: While you can use frozen peas (add them straight from the freezer), fresh peas really give this soup the best flavor and vibrant color.
Don't Overcook the Peas: Peas cook quickly! Once the potatoes are tender, the peas should be ready. Overcooking can make them lose their bright green color.
Blend Until Silky Smooth: For that luxurious texture, blend for a good minute or two until there are no little bits left.
Don't Skip the Lemon: That fresh squeeze at the end cuts through the richness and really brightens the flavor profile. It’s essential!
Taste and Adjust: Always taste before serving! You might need a little more salt, pepper, or even another squeeze of lemon juice. How to Store It:
This soup stores beautifully! Once it's completely cooled, transfer it to an airtight container.
Keep it in the refrigerator for 3-4 days. To reheat, just gently warm it on the stovetop over medium-low heat, stirring occasionally. If it's thickened up, add a splash more broth or water while reheating.
You can also freeze this soup! Pour the cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. FAQs:
Can I use frozen peas instead of fresh? Yes, absolutely! Frozen peas work well, especially when fresh aren't in season. You can add them directly to the pot with the potatoes and broth; they'll just need a little less cooking time (maybe 5-8 minutes) until tender.
Is this soup dairy-free? As written with almond milk, yes, it is dairy-free and vegan! If you use cow's milk or cream, it won't be, but it will still be delicious.
Why add potatoes? Potatoes add body and help make the soup wonderfully thick and creamy when blended, without needing lots of heavy cream. They also add a little subtle sweetness.
Can I make this ahead of time? Definitely! This soup is fantastic made ahead. The flavors meld even more. Just cool and store as directed. Reheat gently when you're ready to serve.