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Bold in color and mint flavor, this fresh pea soup is a creamy way to enjoy peas! It’s an easy dish to make in about 30 minutes for a starter or light lunch.
Once the garden is planted, my favorite thing to do in the mornings is check on how everything is growing. Pea plants are always a delight in the garden thanks to their long, curly tendrils and ever-plumping pods.
We have a tough time waiting for the peas to be full enough for eating (which is why I often grow snow peas instead) and then an even tougher time not eating them fresh from the garden before they make their way into a recipe.
This fresh pea soup is worth it, though: simply made with butter, onions, garlic, peas, and mint, it’s a dreamy soup for any pea lover. Finished with some heavy cream for richness and a pop of lemon juice, it’s perfect for spring feasts or quick lunches alike.
Fresh peas out of season? Frozen peas work just as well!
Ingredients for pea soup
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Unsalted butter
- Onion
- Garlic
- Green peas
- Chicken or vegetable stock
- Salt and pepper
- Fresh mint
- Heavy cream
- Lemon juice
You’ll want to use fresh or frozen peas for this recipe. You don’t need to thaw them if they are frozen. I don’t recommend using canned peas, as they are often overcooked and lack flavor.
What kind of mint? Spearmint is the standard garden mint, and what you’ll find fresh at the grocery store. If you are growing your own mint and have several varieties to choose from, you could also use pineapple mint, apple mint, or lemon mint for a slightly different flavor.
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How to make this recipe
Grab a large saucepot (or a dutch oven) and set it over medium heat. Add the butter, and once it is melted, add the onion. Cook for 5-7 minutes, until the onion is soft. Then add the garlic and cook just until fragrant, 30-60 seconds.
Pour in the peas and stock. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer for about 15 minutes to make the peas tender.
Transfer the soup to a blender (or use an immersion blender) and add the mint, then puree the soup until completely smooth. Make sure to vent the lid to allow steam to escape, and be careful of splatters if you’re using an immersion blender.
Carefully pour the hot soup back into the pot. Stir in the salt and pepper, then stir in the heavy cream until the soup is uniform in color.
Stir in the lemon juice, then taste and add more seasoning if you like. Serve garnished with a bit of creme fraiche and/or olive oil.
Tips and substitutions
If you want to make this soup vegetarian, be sure to use vegetable broth instead of chicken. To make it vegan, use a dairy free cream substitute from a brand like Violife or Califia. I don’t recommend coconut cream as a substitute here unless you want coconut flavor to your soup!
For a less-rich soup you can swap the heavy cream with half and half, or milk. Keep in mind using milk will result in a thinner soup; you can whisk in 1 1/2 teaspoons of cornstarch to help thicken if you like.
The flavor of this soup relies on the mint, but you can swap in parsley or basil for a different taste. Do not use flavored extracts or oils, as they are very strong and can quickly overpower the soup.
Leftovers should be stored in an airtight container in the refrigerator. Reheat on a low simmer until warmed through. Or, give it a quick stir and enjoy right from the fridge.
Served hot or cold, this fresh pea soup is wonderful for spring!
Pea Soup with Mint
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups frozen or shelled fresh peas
- 3 1/2 cups chicken stock, or vegetable stock
- 1/2 cup packed fresh mint leaves, coarsely chopped
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Optional: olive oil and/or creme fraiche, for serving
Directions
- Heat the butter in a large saucepan or dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 5-7 minutes. Stir in the garlic and cook for 30-60 seconds, until fragrant.2 tablespoons unsalted butter, 1 medium yellow onion, 2 cloves garlic
- Add the peas and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the peas are tender, about 15 minutes.5 cups frozen or shelled fresh peas, 3 1/2 cups chicken stock
- Transfer the soup to a blender, add the mint, and puree until completely smooth, working in batches if needed. Return the soup to the pan and stir in the salt and pepper. Stir in the heavy cream, then add the lemon juice and adjust seasoning if needed.1/2 cup packed fresh mint leaves, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup heavy cream, 1 tablespoon fresh lemon juice
- Ladle into bowls. Garnish with creme fraiche and olive oil, if desired.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
