Green Pea Soup with Olive Oil and Basil
Today’s Green Pea Soup recipe is a really quick soup that’s ready in under 15 minutes. And it’s soooo good, with the fresh flavor of green peas, basil, lemon and then a touch of olive oil and parmesan cheese for richness. This post is sponsored by Pompeian, Inc..
I love quick soups. Especially those that are ready, start to finish, in under 15 minutes. There are a bunch of different ones that I make regularly.
What Kind of Peas Should I Use?
This soup uses a bag of frozen green peas. You simmer the frozen peas in broth just until heated through, maybe with a few other ingredients (this time I added some green onion, basil, dijon mustard and olive oil). Then you put it in a blender.
It’s really tasty as is. But what makes it special is when you add some toppings.
Pick Your Toppings!
Peas go really well with olive oil. So for this soup I drizzled a delicious full-bodied fruity olive oil over bowlfuls of the soup. I also sprinkled them with a bit of Parmesan cheese and dropped on a few basil leaves. A wedge of lemon is served on the side, if you’d like to give it a squeeze. I honestly can’t decide if I like it better with or without.
Hot or Cold Soup?
This green pea soup has the texture of split pea soup. But the flavor is brighter and fresher. I’ve heard some people say that they prefer green pea soup cold. I’ve never been a huge cold soup person so I serve mine warm. But if you love cold soup, give it a try.
And now, here’s my really quick Green Pea Soup Recipe:
This green pea soup recipe is ready in under 15 minutes. It’s thick and flavorful with freshness from basil and lemon and richness from olive oil and Parmesan cheese.
- 32 oz. frozen peas (still frozen)
- 3 cups vegetable or chicken broth
- 3 Tbsp. olive oil, divided
- 1 tsp. dijon mustard
- 1/2 tsp. salt
- 20 basil leaves, divided
- 1 green onion, root end trimmed off
- 1/4 cup grated Parmesan cheese
- 1/2 lemon, cut into 4 wedges
- Add the frozen peas, broth, 1 tablespoon of the olive oil, dijon mustard, salt, 4 of the basil leaves, and the green onion to a large pot set over high heat. Bring it to a boil. Reduce heat and simmer 5 minutes.
- Transfer half of the mixture to a blender or food processor and puree. Pour it into a big bowl and then puree the rest. Add it to the big bowl and stir.
- Ladle into soup bowls. Top each serving with 4 basil leaves, 1 tablespoon of Parmesan cheese and a teaspoon or two of olive oil.
- Put lemon wedges out for people to squeeze into their soup if they’d like to.
Disclosure: I’m a Brand Ambassador for Pompeian, Inc. meaning that they pay me to tell you about their products and to develop recipes using their products. I decided to become a Pompeian Brand Ambassador because I love their oils and vinegars and I knew that I would feel great telling you about them. All opinions are my own.
This post originally appeared in April 2014 and was revised and republished in February 2020.
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