Raise your hand if you have a bag of frozen peas tucked away in the back of the freezer. This quick pea soup is for you — a comforting, flavorful weeknight dinner ready in about 30 minutes. Originally published March 3, 2017.
Table of Contents
- Why you’ll love this recipe
- Split pea vs green pea soup
- Ingredients
- How to make it
- Variations
- Tips
- What to serve with it
- Storage and reheating
- Recipe Card
Between neighborhood moments and life’s little interruptions, this soup is the kind of recipe you come back to again and again. It’s bright, creamy, and simple — the kind of meal that makes you feel a bit healthier without any extra fuss.
I love soups in all forms — slow-cooked split pea with smoked gouda is a longtime favorite — but frozen pea soup has its own appeal: it’s fast, bright, and requires no thawing. Inspired by other simple pea soups, this version keeps the smoky flavor I like by using smoked paprika and a touch of chipotle powder, while remaining meatless and easy to pull together on a busy night.
Why you’ll love this recipe
If you’re low on groceries but have a bag of frozen peas, this soup saves the evening. It’s warm, cozy, and full of flavor — plus it comes together quickly with basic pantry and fridge staples: onion, celery, garlic, a little butter and oil, broth, and cream. Serve it with crusty bread for a satisfying weeknight meal.
Split pea vs green pea soup
Split peas are dried, peeled peas that need long cooking and are often flavored with ham or pork. Green pea soup made from fresh or frozen peas cooks quickly and produces a brighter, sweeter puree. This recipe is a 30-minute green pea soup rather than a traditional slow-cooked split pea.
Ingredients
Most of these are pantry or freezer staples. Quantities and full details appear in the recipe card below.
- Butter and olive oil
- Onion and celery (chopped)
- Garlic
- Frozen peas (about 2 lb / 7 cups)
- Chicken broth (or vegetable broth to make it vegetarian)
- Dried thyme, chipotle chili powder, smoked paprika
- Salt, pepper
- Heavy cream (or dairy-free substitute if desired)
Celery amounts are flexible — use what you like, including the leaves for extra flavor. This isn’t a recipe that demands exact measurements for every vegetable.
How to make pea soup from frozen peas
High-level steps:
- Melt butter in a large soup pot over medium-high heat, add a splash of olive oil, then add chopped onion and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook until fragrant, 1–2 minutes. Stir in frozen peas, chicken broth, thyme, chipotle powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for about 5 minutes until vegetables are tender.
- Turn off the heat and puree the soup with an immersion blender or in batches in a regular blender (watch the steam). Add reserved broth if the soup is too thick.
- Stir in the cream and warm gently on the stove if needed. Adjust seasoning and serve with crusty bread.
Make-ahead and storage
Store the finished soup in an airtight container in the refrigerator for 3–5 days. You can also freeze portions for 2–3 months — thaw in the fridge before reheating. Reheat on the stove for multiple servings or in the microwave for single bowls, stirring to avoid cold spots.
Variations
- Add chopped ham or crumbled cooked bacon for a meaty, smoky boost.
- Top with grated cheese like gouda or Parmesan.
- Make it dairy-free with oat milk, unsweetened almond milk, or full-fat coconut milk instead of cream.
- Use vegetable broth to keep the soup vegetarian.
Tips
- Keep a bag of frozen peas on hand — they’re useful for quick meals and first aid alike.
- Substitute what you have: regular chili powder if you don’t have chipotle, or a blender if you don’t own an immersion blender.
- Adjust the final consistency by adding extra broth to thin the soup, if needed.
What to serve with this soup
This soup shines with crusty bread or soft rolls. A warm baguette, garlic bread, or simple dinner rolls are all excellent choices.
Storage and reheating
Refrigerate in a sealed container for 3–5 days. Freeze in portions or a large bag for 2–3 months. Reheat on the stove or in the microwave, stirring to avoid cold spots.
Pea Soup from Frozen Peas — Recipe Card
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 cup celery, chopped (about 1–2 stalks; leaves optional)
- 4 cloves garlic, crushed and chopped
- 7 cups frozen peas (one 2-pound package)
- 4 cups chicken or vegetable broth, plus more if needed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon smoked paprika
- 1 1/2 teaspoons salt, more or less to taste
- Pepper, to taste
- 3/4 cup heavy cream (or dairy-free alternative)
Instructions
- In a large soup pot, melt butter over medium-high heat. Add olive oil.
- Add chopped onion and celery and sauté for about 5 minutes until the onions are translucent.
- Add garlic and stir 1–2 minutes until fragrant.
- Add frozen peas, 4 cups of broth, thyme, chipotle powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Simmer about 5 minutes more, or until the onions and celery are very soft.
- Turn off the heat and puree the soup with an immersion blender, or carefully blend in batches in a regular blender (cover the spout with a towel to release steam).
- If the soup is too thick, add reserved broth to reach your desired consistency.
- Stir in the cream and warm gently on the stove if needed. Adjust seasoning.
- Serve hot with crusty bread.
Notes
- Use vegetable broth to make the soup vegetarian.
- Smoked paprika adds a distinctive smoky flavor; regular paprika will still work but won’t be as smoky.
Nutrition (per 1 cup)
Calories: 307 | Carbs: 30 g | Protein: 12 g | Fat: 17 g | Fiber: 9 g