Creamy Green Pea Soup (Using Frozen Peas)

Name: Creamy Green Pea Soup (Using Frozen Peas)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 3 sticks of celery, sliced; 5 cloves garlic, minced; ¼ cup white wine; 2 medium russet potatoes, cubed; 1 (16) oz bag frozen green peas; 1 tsp garlic powder; 1 tsp dill; ½ tsp salt; 4 cups vegetable broth; 2 tbsp garlic chili oil (optional)

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Creamy green pea soup (using frozen peas) is easy to make on the stovetop and has simple ingredients. This soup is vegan/vegetarian, nut-free and gluten-free! It is bright, vibrant, tasty and good for you!

A white bowl on a linen with creamy green pea soup and garlic chili oil drizzled on top.

This dairy-free soup gets its creaminess from blended potatoes! I love serving this with crusty bread (because who doesn’t love dipping their bread into soup) and a drizzle of my homemade garlic chili oil. While the garlic chili oil isn’t necessary, I think it adds a nice zing that perfectly accompanies this soup.

This recipe uses frozen green peas rather than split peas. Note this is NOT a split pea soup recipe. Split peas are more similar in taste to the lentils which tend to have an earthy flavor. Fresh or frozen green peas have a lighter, sweeter flavor.

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Why You'll Love This Recipe
Equipment Notes
Ingredient Notes
Step by Step Instructions
Tips & Tricks
Substitutions & Variations
Storing & Freezing
More Recipes You'll Love
Creamy Green Pea Soup (Using Frozen Peas)

Why You'll Love This Recipe

Peas are full of plant-based protein and fiber! Creamy green pea soup is also made with russet potatoes which are filled with potassium.
Frozen green peas are cheap, easy to find and will last a long time in the freezer until ready to use. You don’t need to thaw the peas before adding them to the soup.
This creamy green pea soup is thick and filling! Serve it as an appetizer or main dish.

Equipment Notes

Large pot or dutch oven - used to saute the ingredients. Dutch ovens are known for their even cooking and retention of heat.
Hand held immersion blender or regular blender - used to blend the ingredients together to create the creamy soup! Blending is optional but it creates the beautiful spring pea color, and add creaminess!

Ingredient Notes

Yellow onion, garlic cloves, russet potatoes, celery, frozen green peas in a bowl, olive oil in a bowl, white wine in a bowl, spices in a pinch bowl and a box of vegetable broth.

Olive oil - to sauté the vegetables.
Fresh produce - yellow onion, celery, garlic cloves and russet potatoes.
Frozen produce - frozen green peas.
Spices - garlic powder, dill and salt.
White wine - this is used to deglaze the pan.
Vegetable broth - you can use store bought or homemade vegetable scrap broth.
Garlic chili oil - this is completely optional but I love the extra flavor it brings to this soup! You can easily make this at home or use store bought!

Step by Step Instructions

A large pot with sautéed celery and onions on a wooden cutting board.

Add the olive oil to a large pot. Sauté the onions, celery, garlic and ¼ teaspoon of salt over medium heat until onions are translucent 8-10 minutes. Add the white wine to deglaze the pan.

A large pot with sautéed vegetables, spices and broth on a wooden cutting board.

Add the potatoes, garlic powder, dill, ¼ salt and vegetable broth to the pot. Partially cover and bring the soup up to a boil. Immediately reduce the heat to low and simmer for 15 minutes, or until potatoes can be easily pierced with a fork.

A large pot with sautéed vegetables, peas potatoes, spices and broth on a wooden cutting board.

Remove the lid, and stir in the peas. Let the peas simmer for a few minutes until warmed up.

A large pot of green pea soup on a wooden cutting board being blended with a hand held immersion blender.

Using an immersion blender or food processor, blend the soup until smooth (or to your desired consistency). Ladle soup into bowls and top each bowl with a drizzle of garlic chili oil. Enjoy!

Tips & Tricks

You can leave the potato skins on. Potato skins have a lot of nutrients, plus they are going to get blended up anyway therefore you won’t taste them on their own. Additionally, leaving the skins on completely eliminates the time it usually takes to peel the skin off. I call this a win-win for sure!

Three bowls of creamy green pea soup with garlic chili oil drizzled on top.

Substitutions & Variations

Vegetable broth - you substitute in chicken broth if you are not vegan. You can also use low-sodium broth or fat-free broth!
Canned peas - substitute canned peas in place of frozen peas if desired.
Spicy - add garlic chili oil on top for a kick!
Chunky - you can enjoy green pea soup without blending everything to create a chunky version.
Thinner - add more vegetable stock to the pot while blending until you reach the desired consistency.
Pea mint soup - add 3 tablespoons of chopped fresh mint when you add in the peas.

Storing & Freezing

Let the soup cool to room temperature before storing it in the refrigerator. You can store it in an airtight container for up to 5 days.

You can freeze creamy green pea soup for up to 3 months. To reheat, let it thaw in the refrigerator for a day or thaw it on low heat on the stove. You can also microwave the soup.

Can I make green pea soup ahead of time?

Yes you can make this up to 3 days in advance. Make sure to store the soup in an airtight container in the refrigerator.

Is green pea soup good for you?

Yes this recipe is filled with healthy, simple ingredients. Peas are a good source of plant-based protein and fiber!

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