Super Easy Pea and Mint Soup

Super Easy Pea and Mint Soup recipe

The Spruce / Nyssa Tanner

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yields: 4 bowls
Nutritional Guidelines (per serving)
349 Calories
13g Fat
43g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 349
% Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 407mg 18%
Total Carbohydrate 43g 16%
Dietary Fiber 12g 42%
Protein 17g
Calcium 238mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spring and summer soups need to be quick and easy, and it is not the time for the heavier soups of the winter. Pea and mint soup is so easy; you will be delighted in its simplicity. Fresh summer peas (you can even use frozen), and garden mint is a match made in heaven; their combination in any recipe is delicious.


  • 1 tablespoon extra virgin olive oil (plus extra for serving)
  • 1 ounce (25 grams) butter
  • 1 medium red onion (finely chopped)
  • 1 clove garlic (minced)
  • 5 cups (750 grams) fresh peas (shelled or use frozen peas; divided)
  • 1 cup (75 grams) mint leaves (roughly chopped)
  • 3 1/2 cups (1 liter) vegetable stock (divided)
  • 1/8 teaspoon sea salt (to taste)
  • 1/8 teaspoon freshly ground pepper (to taste)
  • Optional: 1/2 cup (75 grams) Parmesan cheese (freshly grated)

Steps to Make It

  1. Gather the ingredients.

    Super Easy Pea and Mint Soup ingredients

    The Spruce / Nyssa Tanner

  2. In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is soft but not brown. Stir continuously to make sure the onion does not burn.

    chopped red onions with butter and oil in a pan

    The Spruce / Nyssa Tanner

  3. Add the garlic and cook for another 3 minutes, again stirring. 

    red onions and garlic in a pan

    The Spruce / Nyssa Tanner

  4. Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. 

    peas, mint and stock in a pot

    The Spruce / Nyssa Tanner

  5. Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a thick puree.

    pea and mint soup in a food processor

    The Spruce / Nyssa Tanner

  6. Return the puree to the pan, season with salt and pepper, and add the remaining peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked.

    peas added to a pea puree in a pot

    The Spruce / Nyssa Tanner

  7. If using grated Parmesan cheese, place a small mound in the center of a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil. 

    Super Easy Pea and Mint Soup with parmesan cheese on top

    The Spruce / Nyssa Tanner

  8. Serve immediately with warm, crusty bread on the side and enjoy!

    Super Easy Pea and Mint Soup

    The Spruce / Nyssa Tanner

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • Serve the soup hot or cold, but never chilled, it does not suit the flavors. 

Recipe Variations

  • The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. Thyme can also work well, but approach with caution and use sparingly, Thyme can be overpowering to the delicate flavor of the peas. 
  • Grano Padano is a cheaper alternative to the Parmesan cheese and just as tasty. If you don't like the flavor of Parmesan, use a finely grated Emmenthal or Gruyere. 

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