Pea Soup (Made With Frozen or Fresh Peas)

This pea soup is one of the fastest soups I make and one of the freshest. Because it’s made with frozen or fresh peas, it comes together in about 20 minutes, with very little prep and big payoff. The base is smooth and bright, the topping adds freshness and acidity, and the croutons bring crunch. It’s simple, but every component matters, and together they turn this into a soup you’ll want to make again and again.

Why You’ll Love This Pea Soup

• Ready in about 20 minutes
• Works with frozen or fresh peas
• Bright green color and fresh flavor
• Simple ingredients, big payoff
• The toppings make it feel complete and intentional

Watch How to Make Pea Soup

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Pea Soup Ingredients

• 20 g butter
• 1 tbsp olive oil
• 1 small shallot or ½ small onion, very finely chopped
• 1 garlic clove, minced
• 2–3 celery stalks, finely chopped (use the leaves if you have them)
• 1 tbsp fresh thyme leaves
• 1 large zucchini, finely chopped (or potato, see notes)
• Salt and black pepper, to taste
• 1 liter water, stock, or water with chicken or vegetable bouillon
• 800 g frozen or fresh peas
• Lemon zest, to taste

Note: From the 800 g of peas, set aside 1 cup for the topping.

Fresh Pea and Mint Topping

This topping is essential. It’s salty, lemony, and fresh, and it’s what makes every spoonful of soup brighter.

• 1 cup peas (from the soup peas)
• 1 tbsp olive oil
• Zest of ½ lemon
• 1 tbsp lemon juice
• Salt and pepper, to taste
• A small handful of fresh mint, finely chopped

How to prepare:

• If using fresh peas, you can use them raw.
• If using frozen peas (or if you prefer them softened), pour boiling water over them and let sit for 1–2 minutes.
• Drain and rinse under very cold water to stop the cooking.
• Toss with olive oil, lemon zest, lemon juice, salt, pepper, and mint.
  Taste and adjust. This topping should be bold, salty, and slightly sour.

Simple Homemade Croutons

• 2 slices bread (any kind – sourdough, multigrain, seeded, or even pita)
• 1 tbsp olive oil
• Salt, to taste

Tear or cut the bread into pieces, toss with olive oil and salt, and bake at 180°C for 10–15 minutes, flipping halfway if needed. Let cool slightly so they crisp up fully.

How to Make Pea Soup

1. Heat the butter and olive oil in a pot over medium heat.
2. Add the finely chopped shallot (or onion) and cook for about 2 minutes, seasoning with salt and pepper as it softens.
3. Add the celery and cook for another 2 minutes, stirring occasionally.
4. Add the thyme and stir until fragrant.
5. Add the zucchini together with the garlic and cook for another 2 minutes.
6. Add the lemon zest and stir.
7. Pour in the stock or water, bring to a boil, then lower the heat and let the soup simmer for about 15 minutes, until the vegetables are fully soft.
8. Add the peas, bring back to a boil, and cook for 2–3 minutes only to keep the soup bright green.
9. Blend until smooth. Taste and adjust salt and pepper if needed.

Tips for the Best Pea Soup

• Chop everything very finely. Since the soup simmers for only about 15 minutes before the peas go in, small pieces ensure the vegetables soften properly and blend smoothly.
• Don’t overcook the peas. Add them only at the end and cook for no more than 2–3 minutes to keep the soup bright green and fresh-tasting.
• Texture note: Even when blended very smooth, this soup will still have a slight texture from the pea skins. This is normal. If you want it ultra-smooth, you’ll need to strain it.
• Season gradually. Salt early with the aromatics, then adjust again after blending. This soup benefits from proper seasoning.
• Finish matters. The pea and mint topping and the croutons aren’t optional extras – they balance the soup and make each bite brighter and more interesting.

Frequently Asked Questions

Can I make pea soup with frozen peas?
Yes. Frozen peas work perfectly here and are what make this pea soup so quick. There’s no need to thaw them in advance.

Can I make this pea soup with fresh peas?
Absolutely. Fresh peas work just as well. You can even use some of them raw for the topping if they’re very fresh and sweet.

Why is my pea soup not bright green?
Most likely the peas were cooked too long. Add them only at the end and cook for no more than 2–3 minutes.

Can I make this pea soup vegan?
Yes. Use olive oil instead of butter and vegetable stock or water.

Can I skip the toppings?
You can, but they’re highly recommended. The minty pea topping and croutons add contrast, brightness, and texture that really complete the soup.

How to Store Pea Soup

• Store the pea soup in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove over low heat. Avoid boiling, as this can dull the color and fresh flavor.
• If the soup thickens after chilling, add a small splash of water or stock when reheating and stir well.

Topping and croutons:

• The pea and mint topping is best made fresh, but can be stored separately in the fridge for up to 24 hours.
• Store croutons at room temperature in a loosely covered container once fully cooled. Re-crisp briefly in the oven if needed.
• Always store the soup, topping, and croutons separately and assemble just before serving for the best texture.

Before You Make This Soup

This pea soup is simple, but it really shines when you make all three components: the soup, the fresh pea and mint topping, and the croutons. Each one on its own is easy, but together they create contrast, balance, and texture that make the soup feel complete.

Take the extra few minutes to prepare everything and assemble just before serving. It’s what turns this from a good pea soup into a really memorable one.

More Soup Recipes to Try

If you enjoyed this pea soup, you might also like:

• Red Lentil Soup – warm, comforting, and packed with flavor
• Pearl Barley Soup – hearty, vegetable-loaded, and perfect for colder days
• Chicken and Vegetable Soup – a classic, nourishing bowl
• Potato Corn Soup – creamy, cozy, and naturally comforting
• Pumpkin and Sweet Potato Soup – smooth, slightly sweet, and full of depth