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

Creamy Green Pea Soup (Using Frozen Peas)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 Servings 1x
  • Category: Soup
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan


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! 


  • 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)


  1. Add the olive oil to a large pot. Sauté the onions, celery, garlic and ¼ tsp 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.
  2. 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. 
  3. 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). 
  4. Ladle soup into bowls and top each bowl with a drizzle of garlic-chili oil. Enjoy!


  • 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.