Frozen Pea Soup

This bright, silky Frozen Pea Soup is both comforting and quick to prepare, ideal for weeknight dinners or festive gatherings.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Appetizer, Soup

Cuisine: American

Calories: 240

For the Soup

2 tablespoons butter (or olive oil for a lighter twist) Butter gives a nutty aroma as it browns.
1 medium onion, finely chopped Swap with shallot for a sweeter, more delicate flavor.
2 cloves garlic, smashed and minced Optional if you prefer a gentler flavor.
4 cups frozen peas (about 1 pound) No thawing required.
3 cups vegetable or chicken stock Use low-sodium and adjust salt to taste.
1/2 cup heavy cream or crème fraîche Coconut milk is an option for dairy-free.
1 tablespoon fresh lemon juice Brightens the entire soup.
1 handful fresh mint or basil leaves Mint gives a classic lift; basil is a lovely alternative.
Salt and freshly ground black pepper to taste

Optional Garnishes

Preparation

Melt the butter in a medium saucepan over medium heat. When it begins to shimmer, add the chopped onion. Sauté until the onion is translucent and soft, about 5–7 minutes.
Add the garlic and cook for 30–60 seconds until fragrant. Be careful not to let the garlic brown.
Pour in the frozen peas and the stock. Bring the mixture to a gentle simmer. Let it cook for about 5–7 minutes.
Remove the pot from the heat and add the fresh mint or basil and the lemon juice. Use an immersion blender to puree the soup until silky and smooth.
Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Warm gently — do not boil.
Taste and adjust seasonings as needed.
Ladle into bowls and finish with optional garnishes.

This soup is make-ahead friendly; the flavors deepen if you let it sit for an hour. It pairs beautifully with crusty bread or warm grilled cheese.