Spring Pea & Basil Soup

5 stars based on 1 votes

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

Servings: 6
Total Time: 30 Minutes

Ingredients

  • 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

Instructions

  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.

Reviews & Comments

  • 5 stars

    My husband and I have made this recipe twice and it is absolutely delicious! The first time we added lobster meat at the bottom and a little bacon on top. The second time we added king crab meat with a little bacon on the top. Both were really good and just added a little zing to an otherwise amazing recipe!!

    - Misti on August 4, 2014 Reply
    • Great suggestions, Misti. Thank you!

      - Jenn on August 7, 2014 Reply
  • Can this soup be frozen? Woul you recommend adding the basil before freezing it or wait until defrost and then add the basil?

    - Monica on October 14, 2013 Reply
    • 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.

      - Jenn on October 15, 2013 Reply
  • I love vegetables, soups, and sauces!

    - Bret Salyer on May 19, 2013 Reply
  • 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.

    - Linda Grothe on March 9, 2013 Reply
  • I actually used all the flavors in this, and made it into a quick bastard version of “mushy peas.” It was lovely,

    - amanda on June 27, 2012 Reply
  • Perfect year round… using fresh basil from the garden for the next batch. This is healthy and delicious.

    - Elizabeth C. in Kansas on June 20, 2012 Reply
  • So fresh and so easy! I actually did this with English shell peas I picked up at the grower’s market. Yummy!

    - LaurieMac on June 20, 2012 Reply
  • This looks so very appealing! Thank you

    - @nola727 on May 22, 2012 Reply
  • I am so ready for spring and summer! What a wonderful healthy soup!! I can’t wait to make this soon!!

    - Elizabeth C. in Kansas on May 19, 2012 Reply
  • I love most soups any time of year…This one sounds like one I must try!

    - Kathy Smith on May 16, 2012 Reply
  • Looks delicious. It’s on my list to try once the basil grows in my garden.

    - Sri on May 15, 2012 Reply
  • 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!

    - meredith on March 4, 2012 Reply
  • I love this soup! I’ve made it twice and am making it again this weekend for a girls brunch.

    - Taryn on July 8, 2010 Reply
  • 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!

    - Eleen on May 13, 2010 Reply
  • This looks so delicious. Especially when served with a thick slice of homemade bread! Yum! Thanks for the great recipe.

    - Jessy on May 2, 2010 Reply
  • 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.

    - Fran on April 13, 2010 Reply
  • Refreshing and aromatic, naturally sweet soup!

    - tigerfish on April 11, 2010 Reply
  • What a fresh and delicious soup

    - leslie on April 7, 2010 Reply
  • 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! :)

    - the domestic mama on April 5, 2010 Reply

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