Creamy Green Pea Soup

Green pea soup in a bowl garnished with peas, yogurt drizzle, and fresh basil.

This bright and creamy spring pea soup is a celebration of fresh flavors. Leeks, potatoes, and sweet peas blend into a luxuriously smooth texture, while a touch of basil adds a subtle herbal note. Ready in under 30 minutes, it’s the perfect way to welcome the season!

5 from 1 vote

Print Pin

Course: Side Dish, Soup

Cuisine: American

Keyword: green pea soup, pea soup recipe, spring pea soup, sweet pea soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 178kcal

Author: Lyn Croyle

Ingredients

2 tablespoons olive oil
1 large leek white and white-green parts only, chopped small
1 medium potato peeled and diced into small cubes
4 cups vegetable stock or chicken stock
1 ½ pound fresh peas or frozen
1 tablespoon apple cider vinegar
1 teaspoon salt
¼ teaspoon white pepper
1 handful fresh basil plus more chopped for garnish, mint and tarragon for a slightly different flavor profile
Blanched peas and yogurt for garnish optional

Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat. When hot, add leeks and cook for 5-6 minutes or until soft.
2 tablespoons olive oil, 1 large leek
Add potatoes and vegetable stock. Cover with lid and cook for 10-15 minutes over medium heat or until potato is almost fork tender. Add peas and cook for another 3-6 minutes.
1 medium potato, 4 cups vegetable stock or chicken stock, 1 ½ pound fresh peas
Transfer to blender in batches if necessary add vinegar, salt, pepper, and basil. Blend until smooth and creamy. You may need to start slow and then speed it up to avoid splashes. Return soup to pot. Taste and adjust seasonings.
1 tablespoon apple cider vinegar, 1 teaspoon salt, ¼ teaspoon white pepper, 1 handful fresh basil
Serve soup up in bowls and garnish with a sprinkle of blanched peas (if using frozen, you can simply thaw them out), more fresh basil, and a drizzle of yogurt.
Blanched peas and yogurt for garnish

Recipe Tips

Replace some of the broth with half and half, canned coconut milk, or whole milk for a creamier consistency.
Blend less if you want a bit more texture in your soup. For an even lighter consistency, you can strain out any remaining solids using a fine sieve.
If you are using fresh peas they will take a little longer to cook. I they needed to cook about 6 minutes while the frozen peas were ready in about 3 minutes.
To blanch peas, add the fresh peas to boiling hot water and cook for 2 minutes. Strain and plunge in ice cold water to stop cooking.

Nutrition