Spring Pea & Basil Soup

Spring Pea Pesto Soup 1a

The kids’ cheeks are sun-kissed, the bikes are out of the garage and the pansies are in the pots. It’s official, spring is finally here! It’s been a long, long time coming, so this Spring Pea & Basil Soup tastes all the better. It’s the perfect first course or light meal — so simple, so fresh and so good for you.

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What’s more? It’s surprisingly easy to make. To start, simply chop some shallots and fresh basil…

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Then gently sizzle the shallots in olive oil. Add a few bags of frozen peas and vegetable broth and let it all bubble together…

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Toss in your freshly chopped basil and Parmesan…

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Purée with a blender, season to taste and, voilà, soup is served!

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Enjoy hot or cold, as a starter or main course, for lunch or dinner. Happy Spring!

Spring Pea & Basil Soup

Print Recipe
Servings: 6
Total Time: 30 Minutes


  • 3 tablespoons extra virgin olive oil
  • 1 cup roughly chopped shallots
  • 6 cups low sodium vegetable broth (I like Swanson organic)
  • 6 cups (2 pounds) frozen peas
  • 1 small lime
  • Salt and freshly ground black pepper
  • 1/2 cup roughly chopped fresh basil leaves, loosely packed
  • 2 tablespoons grated Parmigiano-Reggiano


  1. Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8-10 minutes.
  2. Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.
  3. Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Purée with a stick blender until smooth and creamy. Be patient; peas take a long time to purée and you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust seasoning. I usually add about a ¼ teaspoon more salt, a sprinkling of fresh ground pepper and a squirt of lime. Ladle the soup into bowls and serve hot, or chill and serve cold.
  4. Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.

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  • I love that you don’t have to sit down to shell peas! Yay FROZEN! This looks yummy and simple~ and of course your pictures are stunning! :)

  • What a fresh and delicious soup

  • Refreshing and aromatic, naturally sweet soup!

  • Fran

    Last night we had Spring Pea & Basil soup (really great!!) and your big Italian salad. Really light, wonderful meal. Thanks so much. Keep these great recipes coming. I always need ideas.

  • This looks so delicious. Especially when served with a thick slice of homemade bread! Yum! Thanks for the great recipe.

  • Eleen

    I’ve made this soup three times already, once for company and it was a huge hit. So easy to make and healthy too. Thanks!

  • Taryn

    I love this soup! I’ve made it twice and am making it again this weekend for a girls brunch.

  • meredith

    yummy! im so ready for spring – i like how simple this soup is – but i think i would add ham hocks b/c my husband likes a bit of meat in there!

  • Sri

    Looks delicious. It’s on my list to try once the basil grows in my garden.

  • Kathy Smith

    I love most soups any time of year…This one sounds like one I must try!

  • Elizabeth C. in Kansas

    I am so ready for spring and summer! What a wonderful healthy soup!! I can’t wait to make this soon!!

  • @nola727

    This looks so very appealing! Thank you

  • LaurieMac

    So fresh and so easy! I actually did this with English shell peas I picked up at the grower’s market. Yummy!

  • Elizabeth C. in Kansas

    Perfect year round… using fresh basil from the garden for the next batch. This is healthy and delicious.

  • amanda

    I actually used all the flavors in this, and made it into a quick bastard version of “mushy peas.” It was lovely,

  • Linda Grothe

    I have been feeling that winter should be over and went through your archives. Found your Spring Pea and Basil Soup recipe, it is so delicious and it lifted my spirits. Thank you.

  • Bret Salyer

    I love vegetables, soups, and sauces!

  • Monica

    Can this soup be frozen? Woul you recommend adding the basil before freezing it or wait until defrost and then add the basil?

    • Jenn

      Hi Monica, Yes, this soup freezes well. If possible, I would add the basil after defrosting it. Hope you enjoy it and please come back and let me know how it comes out.

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