15 Minute Pea Soup (with frozen or fresh peas)
This simple pea soup, made with fresh or frozen peas and kitchen-staple ingredients, is ready in only 15 minutes. It's a quick and healthy lunch or dinner option. You will love it!
Butter up a slice of our no yeast bread with herbs and cheese to serve with this soup! And if you like simple veggie soup recipes, try our cozy celery soup or asparagus soup.
Reasons to love this pea soup recipe
- This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas.
- It's light and bright flavor makes it an ideal spring or summer soup recipe.
- Serve it warm or chilled. Your choice!
- It's amazingly quick and easy to make. If you're starving, make this. You'll be sitting down to a delicious bowl of soup in only 15 minutes.
Why make pea soup with frozen peas
Frozen peas are super convenient. We always have a bag of them in our freezer. The great thing about peas is that they retain most of their fresh taste even when frozen.
And once they're blended into this soup, all you will taste is delicious fresh peas. You'll never know the soup is made with frozen peas.
If you have fresh peas on hand you can absolutely use them. Simply simmer the peas in the stock for 5 minutes to cook them.
What to serve with pea soup
Serving this soup on its own is ideal for lunch. It's light, fresh, and won't leave you feeling heavy. If you're serving this for dinner, add a slice of our no yeast bread with herbs and cheese or our whole wheat Irish soda bread to make it a little more filling.
Popular vegetable soup recipes
- Asparagus Soup
- Cozy Celery Soup
- Carrot Soup with Coconut and Ginger
- Sweet Potato Turmeric Soup with Salty Almond Croutons
- Coconut Curried Cauliflower Soup
15 Minute Pea Soup Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cloves garlic, smashed
- 6 cups frozen or fresh peas
- 2 ½ ounces fresh or frozen spinach
- 4 cups stock, see notes
- 1 teaspoon fresh thyme
- Optional: ½ cup yogurt or sour cream
- Sea salt, to taste
- Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.1 tablespoon butter, 1 medium onion, 3 cloves garlic
- Add the peas, spinach, stock, and thyme and bring nearly to a simmer. (If you are using fresh peas, simmer for 5 minutes.)6 cups frozen or fresh peas, 2 ½ ounces fresh or frozen spinach, 4 cups stock, 1 teaspoon fresh thyme
- Blend the soup with an immersion blender or in 2 batches in a regular blender. Return the soup to the heat and warm through. If using, add the yogurt then season to taste with salt.Optional: ½ cup yogurt or sour cream, Sea salt
Loved this soup. I added fresh chopped dill as well.
You saved my life. Family appear for lunch and say soup will be great. Quick check of the kitchen and I’ve got three onions, 1 carrot, and a potato. 🙁
In my freezer was a couple of half used bags of peas, spinach and frozen garlic!
I’m useless at measuring, being a Brit, so always go heavy on the stock, drain a bit of before blending and then add back to get my consistency.
I did use a pinch of bicarb and Italian mixed herbs instead of the fresh Thyme.
Really good recipe. Now on my list.
Can I just say that the way you listed the ingredients and measurements below the instruction is absolutely brilliant! Thank you.
Agreed! So nice not having to scroll while cooking.
Hi, I just wanted to leave a note to say I made this last night, using a big bag of frozen peas, and it was fantastic, so thank you!
Also, can you please clarify. I’m in the UK and I struggle with cup measurements as it varies worldwide (US 240ml, UK 250 etc), so I like to use grams. What grams would you suggest for the peas? I had to google what a ‘cup’ of frozen peas weighs, and there were estimates anywhere between 120g and 170g. I ended up going for 150g, but it was too much. Please advise!
Thanks again, and sorry for the question.
We use US cup measurements. We’ve never weighed this recipe, but Google says that a US cup of peas weighs 140 grams. Hope that helps!
Delicious, simple and nutritious. That’s all I need. Thank you will try your other recipes
This soup was very enjoyable. I used the immersion blender and had trouble with some peas wanting to stay at the top. I think I’ll try the blender next time. I liked how quick this was to make. I’m going to try freezing some for my school lunches. I don’t have enough experience to know whether it will hold it’s flavour.
Delicious and so simple. I amped up the presentation for fun – took store-bought thin breadsticks, brushed them with softened butter then chilled them and wrapped each with a slice of prosciutto. Laid one across each bowl. The chilled butter helps the thin slice of ham stick to the breadstick. The bit of salty ham and the crunch is perfect with this soup served chilled. Next time I’’m going to add a hint of wasabi to the soup. Just a hint…..
Thanks for this— just easy enough to whip up after an exhausting day! Have you tried freezing leftovers? How does that turn out?
We haven’t tested it but I don’t see any reason that it wouldn’t freeze well. If you give it a go, let us know how it turns out!
Great basic and quick recipe. I used probiotic cream cheese instead of sour cream and kale instead of spinach (all I had). I also added about 1/3 cup freshly grated Parmesan, a bit of salt and pepper, and a dash of paprika. With those modifications this was very flavorful and balanced. My husband asked me to add this to our meal rotation list!
Very refreshing, simple to make. New family favorite!
Excellent soup just what you need as a comfort soup after a dismal long drive – all ingredients in house already!
I have made with alternatives to thyme, mint gives a spring like taste, curry a warming one
I thought it was really good. Very simple and delicious!
Just wondering, can you use slit peas to make this pea soup? Thank you!
No split peas are very different. Fresh or frozen work!
I used a ricotta to thicken and added a bit more garlic and some cracked black pepper and it came out delicious!
This was delicious, thank you!
Such a good recipe – I’m pregnant and have been craving this to made it today and wow did it hit the spot!
After it’s done I will add chunks of ham
This was perfect. Quick, easy, and tasty. Would make it again.
This recipe is okay for what it is. It tasted more complex with a splash of liquid smoke, and I think maybe if it were thickened with some potatoes or something it could be heartier. But as a basic, quick soup it’s quite nice.
Hi Kristen, This pea soup looks and sounds delicious! I can’t wait to try it.
Thanks, Karen! I hope that you love it as much as we do!