A creamy, buttery healthy green pea soup with the entire recipe coming in at under 400 calories!
When a store runs out of your favorite product, don’t you feel a so betrayed? Like really, stock guys… You don’t keep a couple of those tucked away in a secret stash for me? And, WILL SOMEONE PLEASE TELL ME WHO BOUGHT THE LAST ONE?
Trader Joe’s Split Pea Soup is what we’re talking about right now. I’ve been buying it on the regular for over a year – it’s a staple in our kitchen. When we’ve worked all night? Split pea soup. When we’ve already smashed out two blog recipes in a day? Split pea soup. When we don’t feel like making a 5-course meal [which is always]? Split pea soup.
Well, you know what they say – necessity is the mother of invention and desperate times call for desperate measures. What’s a girl to do when she can’t get what she wants? Make soup, that’s what.
With no actual split peas on hand, we had to work with frozen peas and improvise from there. Since shallots are one of the best flavors on earth, we started with those as the base and built the soup around it.
Sorry Trader Joe’s, but we don’t need your soup anymore because we out-souped you.
The pea flavor is mild and mellow – not overpowering by any means – and balanced by warm, savory shallots. The texture is creamy and buttery despite the absence of both cream and butter, not what you’d expect from peas, I know.
This soup is going to be your new favorite because it’s ready in 30 minutes, involves only 2 dirty dishes, and only calls for 5 ingredients. This is going to be your new make-a-huge-batch-and-eat-it-all-week soup.
Even if you’re not a “pea person,” you should give this green pea soup a chance.
Tips for Success
- Don’t overcook the peas. Simmer just until they are tender. Cooking them too long dulls their bright green color and sweet flavor.
- Blend safely. Let the soup rest for 5 minutes, remove the center cap of the blender lid and cover it with a towel so steam can escape.
- Adjust the thickness. Add a splash more broth or water if you like a thinner soup.
- Storage: Keep it in the fridge for up to 4 days or freeze for up to 3 months.
Substitutions and Variations
- Frozen peas work just as well as fresh and are available year round. Thaw them first.
- Make it creamier: Blend in a splash of coconut milk, or top with goat cheese as suggested in the recipe.
- Fresh herbs: Blend in a few mint leaves for a classic pea and mint soup.
Frequently Asked Questions
How many calories are in peas?
Green peas have about 80 calories per 100 grams, or roughly 125 to 135 calories per cooked cup. They are also a good source of fiber and plant protein.
Is pea soup healthy?
Yes. This soup is made with peas, onion, shallot and a little olive oil, so it is low in fat and high in fiber, and it is vegan if you skip the goat cheese.
What goes with green pea soup?
Serve it with crusty bread or a simple salad, or pair it with another light soup like our easy vegan miso soup.
Get the Recipe
30-Minute Healthy Green Pea Soup
Ingredients
Method
- Slice shallots and onions very thin.
- Heat olive oil in a skillet over medium-high heat. Toss in onions and sauté for 2-4 minutes, then add shallots and sauté for about 5 more minutes until they start to brown.
- Add vegetable broth and water and bring to a boil.
- Once boiling, add the peas and return to a boil.
- When the mixture starts to boil, drop the temperature to a simmer and cook 8-10 minutes, or until the peas are soft.
- Remove from the heat and allow to rest for 5 minutes.
- Add to a blender and remove the center pour-lid, then cover it with a towel – this will allow the soup's heat to escape and prevent a blender blow-up!
- Blend on high speed until the soup is smooth and well-combined. It will look very liquid, but that's how it's supposed to be. It thickens as it cools and rests – by the time you enjoy it, it is the perfect consistency and loaded with flavor.
- Serve, allow to cool, and enjoy!
good shit man
Never had pea soup before. I wanted to try my new hand blender. Soup was easy to make and new hand blender work great. Soup was tasty, I did add some cooked cubed chicken for some protein.
Yum! I love the addition of chicken for some extra oomph. Thanks for your feedback – so glad you liked the soup!
First of all it doesn’t make 8 cups. Doesn’t taste anything like a pea soup! You may as well have boiled peas for lunch, at least you’ll have something to bite into. I tried to put in more spices, but nothing improved it. Do not make this soup, not worth the effort.
Hi Paula –
I’m sorry this recipe didn’t work out for you. We make it and enjoy it quite a lot! It varies a bit each time we make it, but the recipe makes between 6 and 8 cups of soup. Although it does not taste like a traditional split pea soup, it is in fact, a type of pea soup. Again, I do apologize that you didn’t like this soup.
Thank you for this recipe – it looks delicious. Also, and more importantly, I’ve been looking for a tasty low-potassium soup recipe to make for Mom. This fits the bill!
I love peas, but have never been a pea soup fan. I think I may have to try this one!
You definitely should! It’s nothing like a split pea soup – very different and so tasty. :)