Creamy green pea soup (using frozen peas) is easy to make on the stovetop and has simple ingredients. This soup is vegan/vegetarian, nut-free and gluten-free! It is bright, vibrant, tasty and good for you!
This dairy-free soup gets its creaminess from blended potatoes! I love serving this with crusty bread (because who doesn’t love dipping their bread into soup) and a drizzle of my homemade garlic chili oil. While the garlic chili oil isn’t necessary, I think it adds a nice zing that perfectly accompanies this soup.
This recipe uses frozen green peas rather than split peas. Note this is NOT a split pea soup recipe. Split peas are more similar in taste to the lentils which tend to have an earthy flavor. Fresh or frozen green peas have a lighter, sweeter flavor. [feast_advanced_jump_to]
However, split pea soup takes a bit more time to make than I’d like. That’s how I got the idea of using frozen green peas instead. This soup has all of the delicious pea and ham soup flavor that you love, but the ingredients are slightly different, and the time it takes to make it is much shorter also.
Why You’ll Love This Recipe
- Peas are full of plant-based protein and fiber! Creamy green pea soup is also made with russet potatoes which are filled with potassium.
- Frozen green peas are cheap, easy to find and will last a long time in the freezer until ready to use. You don’t need to thaw the peas before adding them to the soup.
- This creamy green pea soup is thick and filling! Serve it as an appetizer or main dish.
- Large pot or dutch oven – used to saute the ingredients. Dutch ovens are known for their even cooking and retention of heat.
- Hand held immersion blender or regular blender – used to blend the ingredients together to create the creamy soup! Blending is optional but it creates the beautiful spring pea color, and add creaminess!
- Olive oil – to sauté the vegetables.
- Fresh produce – yellow onion, celery, garlic cloves and russet potatoes.
- Frozen produce – frozen green peas.
- Spices – garlic powder, dill and salt.
- White wine – this is used to deglaze the pan.
- Vegetable broth – you can use store bought or homemade vegetable scrap broth.
- Garlic chili oil – this is completely optional but I love the extra flavor it brings to this soup! You can easily make this at home or use store bought!
Step by Step Instructions
Add the olive oil to a large pot. Sauté the onions, celery, garlic and ¼ teaspoon of salt over medium heat until onions are translucent 8-10 minutes. Add the white wine to deglaze the pan.
Add the potatoes, garlic powder, dill, ¼ salt and vegetable broth to the pot. Partially cover and bring the soup up to a boil. Immediately reduce the heat to low and simmer for 15 minutes, or until potatoes can be easily pierced with a fork.
Remove the lid, and stir in the peas. Let the peas simmer for a few minutes until warmed up.
Using an immersion blender or food processor, blend the soup until smooth (or to your desired consistency). Ladle soup into bowls and top each bowl with a drizzle of garlic chili oil. Enjoy!
You can leave the potato skins on. Potato skins have a lot of nutrients, plus they are going to get blended up anyway therefore you won’t taste them on their own. Additionally, leaving the skins on completely eliminates the time it usually takes to peel the skin off. I call this a win-win for sure!
- Vegetable broth – you substitute in chicken broth if you are not vegan. You can also use low-sodium broth or fat-free broth!
- Canned peas – substitute canned peas in place of frozen peas if desired.
- Spicy – add garlic chili oil on top for a kick!
- Chunky – you can enjoy green pea soup without blending everything to create a chunky version.
- Thinner – add more vegetable stock to the pot while blending until you reach the desired consistency.
- Pea mint soup – add 3 tablespoons of chopped fresh mint when you add in the peas.
Let the soup cool to room temperature before storing it in the refrigerator. You can store it in an airtight container for up to 5 days.
You can freeze creamy green pea soup for up to 3 months. To reheat, let it thaw in the refrigerator for a day or thaw it on low heat on the stove. You can also microwave the soup.
Yes you can make this up to 3 days in advance. Make sure to store the soup in an airtight container in the refrigerator.
Yes this recipe is filled with healthy, simple ingredients. Peas are a good source of plant-based protein and fiber!
SPLIT PEA SOUP | the classic recipe you know and love!
FAQ
What can I substitute for split peas?
Are split peas the same as frozen green peas?
Can I substitute frozen peas for fresh peas?
When should I add frozen peas to a soup?
What is a good substitute for split peas?
Foods that call for split peas include not only soup but also hummus, side dishes, salads, and even homemade curry. If you’re curious about a good substitute for split peas, you can use other types of split peas and even lentils in most dishes. Before you cook anything using a substitute ingredient, read the directions in the recipe thoroughly.
Are peas good for weight loss?
Green peas are relatively low in calories and packed with fiber and protein, they are a great option for weight-loss diets. Peas are known as pulses and are in the same group as beans, chickpeas, and lentils. Peas can support weight loss efforts because of their protein and fiber content and their effect on fullness. Similar to oatmeal, pulses contain soluble fiber that can slow down digestion, while eating protein leads to the release of hormones that signal fullness. There are many types of peas including green peas, snow peas, and sugar snap peas and they all belong in a healthy, vegetable-rich diet.
Can you use fresh peas for split pea soup?
Using fresh peas for split pea soup makes a soup that’s more colorful, yet just as flavorful as the classic. There’s nothing better than a thick split pea soup, redolent of smoked ham and caramelized onions on a bleak winter day. But while the rich soup may warm your body and soul, most split pea soups look a bit like the inside of a soiled diaper.
Are frozen peas better than fresh?
There are recipes that suggest frozen peas as a substitute for fresh peas. Although they may have a similar taste, the texture of fresh peas, cooked until tender, is usually more agreeable and not as mushy as the frozen variety. As long as fresh peas are available, they will be superior. Are dried peas and split peas the same?