pea soup

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


  • 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.
  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

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