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!
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. Pair this soup with air fryer crostini, garlic knots made from pizza dough or rosemary potato wedges.
Jump to:
Why You'll Love This Recipe
- Peas are full of plant-based protein and fiber! This delicious vegan 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
- 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!
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.
Step by Step Instructions
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.
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.
Remove the lid, and stir in the peas. Let the peas simmer for a few minutes until warmed up.
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!
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.
Frequently Asked Questions
Yes you can make this up to 3 days in advance. Make sure to store the soup in an airtight container in the refrigerator.
Yes this recipe is filled with healthy, simple ingredients. Peas are a good source of plant-based protein and fiber!
Creamy Green Pea Soup (Using Frozen Peas)
Ingredients
- 1 tablespoon 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 teaspoon garlic powder
- 1 teaspoon dill
- ½ teaspoon salt
- 4 cups vegetable broth
- 2 tablespoon garlic chili oil optional
Instructions
- Add the olive oil to a large pot. Sauté the onions, celery, garlic and ¼ teaspoon salt over medium heat until onions are translucent about 8 minutes. Add the white wine to deglaze the pot. Allow the wine to reduce by half in volume.
- 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.
- Remove the lid, and stir in the peas. Let the peas simmer for a few minutes until thawed. 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!
Notes
- I make my own garlic chili oil but you can also use store bought!
- I leave the potato skins on since they get blended up anyway.
Claudia Valdivia says
This soup tastes fresh and has a great consistency even when it doesn’t have fats like cream or milk. Have done it twice already! Thanks 😊
Emily Toshiko says
Hi Claudia, I'm so happy to hear you're enjoying the recipe! 🙂
Adele says
This soup is so delicious and SIMPLE ( Frozen peas? C”Mon!). It’s very filling too! I’m a wimp when it comes to hot & spicy, but the chili oil really adds a depth of flavor! Very filling! 🫛🫛🫛🫛🫛
Emily Toshiko says
Thank you so much for the review! I'm thrilled that you enjoy the soup and even tried the chili oil! I agree, frozen peas make for a quick an easy dish!
Anonymous says
This soup is delicious and so pretty!