Description
This Easy Green Pea Soup Recipe with Fresh Basil brings a fresh, vibrant twist to a classic. It’s light yet creamy, made with green peas, onions, and fragrant basil for a bright, flavorful soup that works in any season. Serve it warm on chilly days or just slightly heated for a refreshing spring lunch — either way, it’s pure comfort with a touch of elegance.
Ingredients
- 3 cups green peas, fresh or frozen
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1/3 cup extra virgin olive oil
- 2 cups fresh basil (green or purple)
- 1 liter (about 4 cups) vegetable broth
- 1 liter boiled water (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup natural yogurt, for garnish
- 1 cup croutons, for garnish
- 1/2 cup fresh basil leaves, for garnish
Instructions
- Sauté the aromatics. In a medium pot, heat the olive oil and sauté the onion until golden. Add the garlic and cook for a minute until fragrant.
- Add the peas. Stir in the peas and let them simmer briefly. If you want to save a few to garnish later, set aside about 2 tablespoons.
- Simmer. Pour in the vegetable broth and 1/2 liter (about 2 cups) of boiled water. Let everything cook until the peas are tender. Add the freshly ground pepper and a dash of salt (adjust later if needed; remember that broths are usually salty). As I love it spicy, I add a tidy bit more pepper, but do it to your taste. You can always adjust it after blending.
- Blend until silky. Use an immersion blender or regular blender (in batches if needed) and blend until smooth. If you prefer it more silky, add the remaining 1/2 liter (about 2 cups) of boiled water slowly until you reach your desired texture.
- Season and serve. Taste for salt and pepper. Garnish with yogurt, basil leaves, and croutons. Remember, croutons get soggy quickly, so add them right before serving or serve them on the side.
Notes
If you have leftover peas or broth, freeze them in small portions — next time, you’ll have the base ready for a quick soup.
Want extra creaminess? Swap the yogurt garnish for a dollop of crème fraîche or a swirl of coconut milk.
Fresh basil is best, but if you’re using dried, add it while the soup simmers so it releases its aroma.
Try different basil types: green for brightness, purple for a slightly spicy edge.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Worldwide
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 220
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg