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Spring Pea & Basil Soup

5 stars based on 6 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.

Spring Pea Pesto Soup 8

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

Spring Pea Pesto Soup 9

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!


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Spring Pea & Basil Soup

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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Nutrition Information

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  • Calories: 219
  • Fat: 9g
  • Saturated fat: 2g
  • Carbohydrates: 27g
  • Sugar: 10g
  • Fiber: 8g
  • Protein: 11g
  • Sodium: 752mg
  • Cholesterol: 3mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Hi Jennifer! After blending the soup with my stick blender, I was surprised by the amount of foam on top. I’m used to seeing that with split peas but was surprised to see it with frozen peas. Should I just spoon it off as best I can before serving the soup?

    - Ann C on June 12, 2017 Reply
    • Hi Ann, the foam should dissipate a bit after it sits for a minute or two, but feel free to spoon any leftovers off the top. Enjoy!

      - Jenn on June 13, 2017 Reply
  • I am hosting a luncheon for 25 ladies Can I make this two days in advance and store it in the fridge?

    - Elizabeth on June 11, 2017 Reply
    • Sure- Just keep in mind that it will thicken up in the fridge; if necessary, add a bit of water to thin to desired consistency.

      - Jenn on June 12, 2017 Reply
  • 5 stars

    This is really one of my favorite soups. I am a soup freak and this one does not disappoint. So simple and so good. I follow the recipe exactly and it turns out perfect every time.

    - Marianne on October 9, 2016 Reply
  • Can sweet onion be substituted for the shallot? Thanks.

    - Deanie on June 4, 2016 Reply
    • Yes Deanie, I think you could get away with that.

      - Jenn on June 5, 2016 Reply
  • 5 stars

    A really beautiful spring/summer soup. Surprisingly complex flavor. While great hot, the flavor developed so much more overnight and was amazing cold.

    - Mariao on March 22, 2015 Reply
  • 5 stars

    So simple to make, healthful, colourful and just plain good.

    - susan Bliley on March 19, 2015 Reply
    • 5 stars

      Can I omit the cheese? I’m trying to go vegan and wondered if it will lose too much flavor?

      - Lisa on March 19, 2015 Reply
      • Hi Lisa, Yes, it’s fine to omit the cheese, you might just need a bit more salt.

        - Jenn on March 19, 2015 Reply
  • 5 stars

    I made the soup. In addition to the recipe, I cook some bacon and add that to the soup. And finished with heavy cream and lots of parmesan cheese.

    - Charles Napier on January 11, 2015 Reply
  • 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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