A Pot of Green Sunshine
Some soups are for cold nights. This one is for grey days. It is like a little bowl of spring. The color alone makes me smile. Doesn’t that smell amazing? It is fresh and sweet.
My grandson once called it “green sunshine soup.” I still laugh at that. He was right. It tastes bright and happy. This matters because food should lift your spirits. A simple bowl can change your whole mood.
Why Peas Are Perfect
Frozen peas are a kitchen hero. They are picked and frozen at their best. So they keep that sweet, garden taste. Fresh peas are lovely, but they fade fast.
Using them here is very smart. You get that perfect flavor every time. Fun fact: A pea pod can have up to ten little peas inside! Do you have a favorite “kitchen hero” ingredient? Mine will always be the humble pea.
The Secret to Silky Soup
Let me tell you a little story. I once rushed this soup. I did not let the onion get soft. The soup tasted…grumpy. Onions need time to become sweet.
So cook them until they are soft and shiny. Then stir in the flour. This cooks out the raw taste. It also thickens the soup nicely. This step matters. It gives the soup a gentle, creamy body without too much cream.
To Blend With Care
Be careful with the blender, my dear. Hot soup wants to jump out! Puree it in small batches. Hold the lid down with a towel. Safety first.
Blend until it is perfectly smooth. You want it like green velvet. Then it all goes back to the pot. That is when you add the half-and-half. It makes it rich but not heavy. Do you prefer your soups super smooth or with a little texture?
A Fresh Finish
Do not skip the mint. Just a tiny sprinkle. It is not for making it taste minty. It is for making the pea flavor sing. It wakes everything up.
Taste your soup before serving. Add salt and pepper until it tastes just right to you. This is your soup now. I like to make it ahead. It waits in the fridge for three days. Dinner is ready in minutes. What is your favorite quick meal to have waiting for you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | 2 tablespoons | |
| onion, chopped fine | 1 medium | |
| Salt | 1/2 teaspoon (for cooking onion) + to taste | |
| all-purpose flour | 2 tablespoons | |
| low-sodium chicken broth | 4 cups | |
| frozen peas, thawed | 1 ½ pounds | |
| half-and-half | 1/2 cup | |
| Pepper | to taste | |
| fresh mint, minced | 1 tablespoon | For garnish |
Instructions
Step 1: Melt your butter in a big pot. Let it get foamy and happy. Add your chopped onion and salt. Cook until the onion is soft and sweet. Stir in the flour and cook for one minute. This makes a simple roux for thickening. (Don’t rush the onion—let it get truly soft!) Slowly whisk in your broth. Bring it all to a gentle simmer. Let it cook for about five minutes. It will thicken just a little. Doesn’t that smell amazing already?
Step 2: Now, add all those lovely green peas. Let them simmer until they are very tender. This takes about ten minutes. Let the soup cool a bit before blending. Puree it in batches until perfectly smooth. Be careful with the hot soup. I use a towel over the blender lid. Do you have a favorite soup to make on a chilly day? Share below!
Step 3: Pour your smooth soup back into the pot. Stir in the half-and-half gently. Warm it over medium heat until it just simmers. Now, taste it. Add salt and pepper until it’s just right for you. Ladle the soup into warm bowls. Sprinkle the top with fresh, minced mint. That green on green is so pretty. I still laugh at the first time I made this. My grandson said it tasted like spring!
Creative Twists
This soup is a wonderful friend. It loves to play dress-up. Try one of these fun ideas for a different taste. You might find a new favorite.
Add a spoonful of pesto on top instead of mint.
Stir in a handful of baby spinach before blending.
Use a swirl of plain yogurt for a little tang.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This soup makes a cozy meal all by itself. I love it with a thick slice of crusty bread. You can dip right into the bowl. For a heartier lunch, add a simple grilled cheese sandwich. The creamy soup and melty cheese are perfect together. A little extra pepper on top is always a good idea.
For a drink, a crisp apple cider is lovely. It’s sweet and fizzy. For the grown-ups, a glass of chilled Sauvignon Blanc pairs beautifully. Which would you choose tonight?
A Soup That Waits for You
This soup is a wonderful friend. It waits patiently in your fridge. Store it in a sealed container for up to three days. You can freeze it for one month, too.
Just leave out the half-and-half until you reheat it. Reheat it gently on the stove. Stir it often so it warms evenly.
I once made a big batch for a snowy week. Having dinner ready felt like a warm hug. Batch cooking saves time and stress on busy days.
It means a homemade meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for a Smooth Soup
Sometimes soup needs a little help. Here are three common fixes. First, if your soup is too thick, add more broth. A splash will thin it nicely.
Second, if it tastes bland, add more salt. Salt makes all the other flavors sing. I remember when I was too shy with the salt shaker.
The soup tasted flat. A pinch changed everything. Third, blend your soup in batches. This prevents hot soup from splashing out.
Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use cornstarch instead of flour. Mix one tablespoon with a little cold broth first.
Q: How far ahead can I make it? A: You can make the base three days ahead. Add the half-and-half when you reheat it.
Q: I don’t have fresh mint. A: That’s okay. Use a teaspoon of dried mint. Or try a little fresh dill instead.
Q: Can I double the recipe? A: You sure can. Use a bigger pot. It will feed a happy crowd.
Q: Any optional tips? A: A dollop of plain yogurt is lovely on top. *Fun fact: Peas were one of the first foods grown in space!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this bright, creamy soup. It always reminds me of spring, even in winter. Cooking should be joyful, not hard.
My kitchen table is always open for talk. I would love to hear from you. Have you tried this recipe? Tell me all about it in the comments.
Happy cooking!
—Elowen Thorn.
Creamy Pea Soup Christmas
Description
A vibrant and comforting Creamy Pea Soup, perfect for a festive starter or a cozy meal.
Ingredients
Instructions
- Melt butter in Dutch oven over medium heat. When foaming subsides, cook onion and 1/2 teaspoon salt until softened, about 5 minutes. Stir in flour and cook 1 minute. Slowly whisk in broth, bring to simmer, and cook until slightly thickened, about 5 minutes. Add peas and simmer until tender, 7 to 10 minutes. Puree soup in two batches in blender (or food processor) until smooth.
- Return pureed soup to pot with half-and-half and warm over medium heat until just simmering. Season with salt and pepper. Ladle into individual bowls and garnish with mint. Serve.
Notes
- Make Ahead: The soup can be made through step 1 and refrigerated for up to 3 days. When ready to serve, add half-and-half and proceed with step 2 as directed.