Classic Pea Soup (Print version)

Silky green pea soup with sautéed aromatics, thyme and parsley—ready in under an hour for a cozy meal.

# What goes in:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 3 cups frozen or fresh green peas

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - Salt and freshly ground black pepper, to taste

→ Optional Toppings

11 - Crème fraîche or plain yogurt, for topping
12 - Croutons or crusty bread, for serving

# Cooking steps:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3 minutes.
02 - Stir in the minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Add the peas, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes until all vegetables are tender.
04 - Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until silky.
05 - Return the blended soup to the pot if using a standard blender. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Heat through gently if needed.
06 - Ladle the soup into bowls. Garnish with a swirl of crème fraîche and a sprinkle of extra parsley if desired. Serve alongside croutons or crusty bread.

# Tips from flavorandfeast:

01 -
  • Frozen peas actually outperform fresh ones here because they are locked at peak sweetness, making this a year round staple.
  • The whole thing comes together in one pot with zero fancy technique, which means cleanup is almost nonexistent.
02 -
  • Never skip blending thoroughly because any chunky bits will feel gritty against the otherwise velvet texture.
  • Straining the soup through a fine mesh sieve after blending transforms it from a good weeknight dinner into something worthy of a dinner party.
03 -
  • Frozen peas are actually sweeter than fresh supermarket peas because they are frozen within hours of picking, so never feel guilty about using them here.
  • If the soup turns out thicker than you like after blending, loosen it with a splash of broth or water rather than more oil.

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