4 recipes for pea soups that will warm and fill you up at the same time

What’s the best way to warm up in autumn and get plenty of welcome nutrients in the process?

Our pea soup recipes may be the answer.

Pea creams are very popular, not only because of the taste, but also because of the simple and quick preparation.

If you are among the fans of this vegetable, then you will definitely love one of our recipes.

Which of the soups will you try first?

Creamy pea soup

Pleasantly dense, hearty and simple. Creamy pea soup is ideal as a quick dinner that you can enjoy several times a season on long winter evenings. This recipe is for two servings, double all the ingredients for a larger number of diners. If you really like peas, you might also like our recipes for pea spreads.


  • 1 tablespoon of olive oil
  • 2 cloves of garlic
  • ½ finely chopped onion
  • 200 g of frozen peas
  • 300 ml of chicken stock
  • 50 ml of cooking cream
  • salt
  • pepper


  • Heat olive oil over medium heat and add finely chopped onion and minced garlic. Sauté for 3-4 minutes.
  • Add the chicken stock and sprinkle the garlic. Let it cook.
  • After 10 minutes, reduce the heat, add the cream and blend the soup with a hand mixer.
  • Salt and pepper to taste.
Creamy pea soup

TIP: Serve the soup in a bowl drizzled with a little olive oil and with fresh herbs. You can also add toasted croutons.

Pea soup with mint

This fresh version of peas is excellent both warm and cold. It warms in autumn and refreshes in summer. Plus, it’s done once or twice.


  • 1 bunch of spring onions
  • 2 medium potatoes
  • 2 cloves of garlic
  • 850 ml of chicken or vegetable stock
  • 900 g canned peas
  • 4 tablespoons freshly chopped mint (plus a few leaves for garnish)
  • 1 teaspoon of granulated sugar
  • 1 tablespoon fresh lemon or lime juice
  • 150 ml buttermilk or sour cream (plus a little for decoration)
  • salt
  • pepper


  • Pour the broth over the chopped onion, potatoes and rubbed garlic and bring to a boil. Cook until the potatoes are soft.
  • Meanwhile, prepare the peas for garnish. Boil 3 tablespoons of peas for 2-3 minutes, then drain and leave to stand in cold water.
  • Add the rest of the peas to the soup base and cook for a maximum of 5 minutes so that the peas retain their flavor.
  • Add chopped mint, sugar and lemon or lime juice to the soup.
  • Finally, add buttermilk or sour cream and blend the soup until smooth.
  • Season with salt and pepper and serve hot or let cool.
  • On the plate, decorate the soup with mint leaves and drizzle with a little buttermilk or sour cream.
Creamy soup with peas and mint

We tested the most popular stove models in a combination of electricity and gas . How did they fare in the evaluation?

Pea soup with chilli and ginger

Do you like spicier flavors? Then you will definitely like this recipe, because it is literally full of various spicy accents. In addition to chili, the soup also features ginger and strong coriander. You won’t find many better combinations for autumn dresses.


  • 2 tablespoons of olive oil
  • 20 g of butter
  • ½ teaspoon of ground cumin
  • 2 teaspoons of grated ginger
  • 1 finely chopped onion
  • 1 large potato
  • bunch of chopped cilantro (especially the leaves and stems)
  • 500 g of frozen peas
  • 50 g pea sprouts (plus some for decoration)
  • 750 ml of chicken stock
  • 2 tablespoons of sweet chili sauce
  • 200 g of sour cream
  • juice of one lemon
  • salt


  • Heat the oil together with the butter over a low heat, add the cumin and ginger and stir for a while.
  • Then add the onion, potatoes and coriander stalks and add a little water to prevent the vegetables from burning. Mix for about 5 minutes.
  • Pour the stock over the vegetables and add the peas, sprouts and the rest of the cilantro. Bring to a boil and simmer for 3 minutes.
  • Meanwhile, mix the chili sauce with the sour cream.
  • Remove the soup from the heat and blend with a stick blender. Then put it back on a low heat and season with salt and lemon juice.
  • Serve in bowls or deep plates, add a spoonful of sour cream with chili to each bowl and sprinkle with pea sprouts.
Pea soup with chilli and ginger

Peas with bacon

This is a combination that never gets old. Soft pea soup and crispy bacon on top, that’s a guarantee of success.


  • 1 tablespoon of olive oil
  • 3 slices bacon, chopped
  • 1 onion finely chopped
  • 1 celery
  • 1 leek, sliced
  • 1 liter of chicken or vegetable broth
  • 500 g of frozen peas
  • 2 tablespoons of fresh mint
  • bacon for garnish
  • salt
  • pepper


  • Fry the onion, leek, bacon and finely chopped celery in a pot in olive oil. Stir for about 5 minutes or until the vegetables are tender.
  • Pour the stock into the base and add the peas, bring to a boil and cook on a low heat for 15 minutes.
  • Then remove from heat and blend the soup thoroughly. Return to heat, season with salt and pepper.
  • In the meantime, fry the bacon cut into pieces so that it is crispy.
  • Put the finished soup in deep plates or bowls, sprinkle with crispy bacon and mint leaves.
Creamy pea soup with bacon

Did you like our pea soup recipes?

We believe that you will definitely try one of them.

Peas belong to one of the longest-used crops in Europe, people already ate them in the younger Stone Age.

It is very nutritious, you will find in it, for example, vitamins B, C or E, as well as a lot of protein and plant sugars beneficial to the body.

Well, what did we surprise you with?

How about a variant with chili and ginger. Or do you prefer a creamy classic?

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.