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Spring Pea & Basil Soup

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This pea soup is a perfect first course or light meal — so simple, so fresh and so good for you.

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

This pea soup is a perfect first course or light meal — so simple, so fresh and so good for you.

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.
  5. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months (Wait until you’re reheating the soup to add the basil and Parmigiano-Reggiano). Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer; add a bit of water to the soup when reheating to thin, if desired.)

Pair with

Nutrition Information

Powered by Edamam

  • 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, Edamam.com. 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.

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Reviews & Comments

  • I left out the cheese, only had chicken stock, otherwise followed your recipe to the book.

    SO DARN GOOD.

    As always. I ate a giant bowl, kiddo one ate a giant bowl, kiddo two didn’t pretend to gag- so that’s a giant win. Thanks for the awesome recipes time and time again!

    • — Karin Landers on April 7, 2019
    • Reply
    • Those are the same two changes I’m making tonight!

      • — Charlie on April 23, 2019
      • Reply
  • Hi Jenn,

    Just wanted to say how much I’ve been loving your blended soups (including this one). I’ve been making most of my 10 month old son’s food and your soups have been great for easy lunches we both enjoy. We’ve made (and froze) your butternut squash and sweet potato soup (with coconut milk), black bean soup and this spring pea and basil soup. We make them with organic ingredients and freeze them for easy weekday lunches. Paired with a baked quinoa veggie ball and some fruit it makes a wonderful lunch for older babies and toddlers! Thank you for your great recipes!

    • — Bry on March 11, 2019
    • Reply
  • Uhoh! I accidentally use different chicken broth instead of vegetable. Thoughts? How different will it taste?

    • — Angela Marie on March 14, 2018
    • Reply
    • That’s fine, Angela – it’ll be just as good!

      • — Jenn on March 15, 2018
      • Reply
  • This is delicious. This soup has a very fresh pea taste. Much better than using dried peas. The basil was a nice addition.

    • — Danielle on January 26, 2018
    • Reply
  • 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
  • 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.

  • Can sweet onion be substituted for the shallot? Thanks.

    • Yes Deanie, I think you could get away with that.

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

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

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

      • Hi Lisa, Yes, it’s fine to omit the cheese, you might just need a bit more salt.

  • 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.

  • 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!!

    • Great suggestions, Misti. Thank you!

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

    • 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.

  • I love vegetables, soups, and sauces!

  • 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.

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

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

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

  • This looks so very appealing! Thank you

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

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

  • 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!

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

  • 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!

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

  • 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.

  • Refreshing and aromatic, naturally sweet soup!

  • What a fresh and delicious soup

  • 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! 🙂

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