Super Easy Pea and Mint Soup

Bright green creamy pea and mint soup with some whole peas

The Spruce Eats / Nyssa Tanner

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 bowls
Nutrition Facts (per serving)
274 Calories
10g Fat
36g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 274
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 701mg 30%
Total Carbohydrate 36g 13%
Dietary Fiber 12g 42%
Total Sugars 14g
Protein 12g
Vitamin C 31mg 157%
Calcium 80mg 6%
Iron 4mg 22%
Potassium 653mg 14%
*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.)

There is very little that speaks of spring (or seven summer), in soup form, better than a pea soup with mint.

Spring and summer soups need to be light, quick and easy; it is not the time for the heavier soups of the winter. Pea and mint soup fits the bill here—you will be delighted by its simplicity. Sweet, refreshing, and cooling, fresh summer peas and garden mint are a match made in heaven. Feel free to use frozen peas if you can't get your hands on fresh peas.

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • 1 ounce/25 grams butter

  • 1 medium red onion, finely chopped

  • 1 clove garlic, minced

  • 5 cups/750 grams shelled fresh peas (or 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, or to taste

  • 1/8 teaspoon freshly ground pepper, or to taste

  • 1/2 cup/75 grams freshly grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for super easy pea and mint soup recipe gathered

    The Spruce Eats / 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, butter, and oil in a saucepan

    The Spruce Eats / Nyssa Tanner

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

    Garlic added to red onions in the saucepan

    The Spruce Eats / 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 at a medium boil for 10 minutes. 

    Peas, mint, and stock added to the saucepan

    The Spruce Eats / Nyssa Tanner

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

    Pureed pea and mint soup in a food processor, whole peas in a bowl on the side

    The Spruce Eats / 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 and seasonings added to the pureed peas in the saucepan

    The Spruce Eats / 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. 

    Bright green pea and mint soup sprinkled with Parmesan cheese in bowls

    The Spruce Eats / Nyssa Tanner

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

    Bright green pea and mint soup sprinkled with Parmesan cheese in bowls

    The Spruce Eats / 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.

Tip

  • Serve the soup hot or cold, but never chilled, as 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, as thyme easily overpower the delicate flavor of peas. 
  • Grana Padano is a cheaper alternative to Parmesan cheese and just as tasty. If you don't like the flavor of Parmesan, use a finely grated Emmenthal or Gruyère. 
  • If you'd like to make this soup a little creamier, add a dollop of sour cream or plain Greek yogurt to the top of each bowl before serving.

How to Store Pea and Mint Soup

This soup will keep up to 5 days in the refrigerator, covered. Reheat on the stovetop, adding a little water or vegetable stock if needed to thin it out.

You can also freeze this soup for up to 3 months.

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