easy pea soup recipe
The Best easy pea soup recipe
I especially enjoy this recipe because it’s one of those soups that doesn’t require a fancy pot or a lot of prep. It’s great for meal prep too—just reheat and enjoy, and it stays warm and delicious for days. Plus, peas are one of the best sources of fiber and plant-based protein, so it’s a healthy choice that doesn’t feel like a chore. Whether you’re serving it at a potluck, a family gathering, or just a regular night in, this soup is always a crowd-pleaser. The kids especially love how it’s easy to make ahead and reheat, so it’s a win-win for busy schedules.
Easy Pea Soup
A simple, creamy pea soup that’s packed with flavor and ready in under an hour. Perfect for a quick weeknight meal or a comforting lunch.
🥘Ingredients
- 2 cups frozen peas
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until soft, about 3 minutes. -
2
Add the diced tomatoes (with juice), thyme, smoked paprika, salt, and pepper. Stir well and let simmer for 5 minutes. -
3
Pour in the broth and bring to a gentle boil. Stir in the frozen peas and reduce heat to low. Simmer for 15–20 minutes, until peas are tender. -
4
For a smoother texture, blend half the soup with an immersion blender or transfer to a regular blender, then return it to the pot. Adjust seasoning if needed.
🔧Equipment
- Large pot
- Wooden spoon
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Pea Soup Works
❓ Frequently Asked Questions About Pea Soup
1. How do I adjust the consistency of this pea soup if it’s too thick or too thin?
Add a splash of vegetable broth or water to thin it out, simmering gently for 2–3 minutes until it reaches your desired texture. If it’s too thick, stir in a little extra broth or milk (if using) and heat through. The soup’s consistency will naturally adjust as it cools slightly after cooking.
2. Can I use frozen peas instead of fresh?
Absolutely. Thaw frozen peas in the soup just before adding them to the pot. They’ll cook evenly and add the same sweetness. If using frozen peas, drain any excess liquid first to avoid a watery soup.
3. What if I don’t have a pressure cooker? Can I make this in a regular pot?
Yes! Simmer the soup on the stovetop over medium heat, stirring occasionally, until the peas break down and the flavors meld. Cooking time will be about 10–15 minutes longer than with a pressure cooker. Keep an eye on it to avoid burning.
4. How should I store leftovers, and how long will they last?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until hot and bubbly. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
5. Can I add other vegetables or proteins to customize this recipe?
Yes! Swap in diced carrots, celery, or potatoes for extra heartiness. For protein, stir in shredded chicken, chickpeas, or lentils at the end of cooking. Just reduce the liquid slightly to prevent the soup from becoming watery.
