🥣 Hey there!
This Green Pea & Basil Soup is one of those recipes that feels fancy but is super easy to make. It’s bright, fresh, and so creamy (without any cream!).
My kids love the sweetness of the peas, and I love that it takes less than 30 minutes to make from start to finish.
Plus, the color is just gorgeous — bright green and totally springy.
🌿 Why I Love This Recipe
This soup has been a staple in my kitchen for years, especially during spring and early summer when basil is at its best. I first made it on a whim during a busy weeknight and was shocked by how quickly it came together.
- Takes 25 minutes, start to finish
- Packed with veggies but still kid-friendly
- Creamy without using any dairy
- Freezer-friendly for make-ahead meals
- Looks super fancy but is ridiculously easy
🍽️ Servings & Time
- Serves: 4
- Total Time: 25 minutes
(5 min prep, 20 min cook)
🛒 What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 4 cups frozen green peas
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, packed
- Juice of half a lemon
💡 Pro Tips
- Use frozen peas – They’re already sweet and cook super fast. No need to thaw!
- Blend in batches if needed – Hot soup in a blender can get messy. Don’t fill it too full.
- Add lemon at the end – This keeps the soup tasting bright and fresh.
- Serve with bread – Kids love dipping toast into this soup!
- Optional add-ins – A little grated parmesan or a swirl of plain yogurt on top is chef’s kiss.
🔧 Tools You’ll Need
- Medium soup pot
- Wooden spoon
- Blender or immersion blender
- Measuring cups and spoons
- Knife and cutting board
🔁 Substitutions & Variations
- No fresh basil? Use 1 tablespoon of pesto instead.
- Want it creamy? Add a splash of coconut milk at the end.
- Add more protein: toss in some cooked white beans before blending.
- Don’t like lemon? Skip it or add a splash of vinegar instead.
⏳ Make Ahead Tip
- You can make the whole soup ahead of time and store it in the fridge for 3-4 days.
- It also freezes beautifully — just reheat gently and stir well before serving.
👩🍳 Instructions
Step 1: Sauté Onion and Garlic
What you’re doing: Heating up the base flavors.
- In a medium soup pot, heat olive oil over medium heat.
- Add diced onion and cook for 3–4 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds more.
Step 2: Add Broth and Pea
What you’re doing: Building the soup base.
- Pour in the vegetable broth and bring to a simmer.
- Add the frozen green peas, salt, and pepper.
- Simmer for 8–10 minutes, until peas are tender.
Step 3: Blend with Basil and Lemon
What you’re doing: Making it silky smooth.
- Remove the pot from heat.
- Carefully transfer soup to a blender (or use an immersion blender).
- Add fresh basil leaves and lemon juice.
- Blend until smooth and creamy.
Step 4: Taste and Serve
What you’re doing: Final touches.
- Taste the soup and adjust seasoning if needed.
- Ladle into bowls and drizzle with a bit of olive oil or add fresh basil leaves on top.
🥖 What to Serve With
- Toasted sourdough or garlic bread
- Grilled cheese sandwiches
- A simple salad with lemon vinaigrette
- Crackers and hummus on the side
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months. Thaw in the fridge and reheat on the stove.
- Stir well after reheating — sometimes the soup separates a bit but comes right back together.
❓FAQ
Can I use fresh peas instead of frozen?
Yep! Just make sure they’re cooked through before blending.
Can I skip the basil?
You can, but it won’t have the same fresh flavor. Try parsley or a bit of mint if you want a twist.
Is this soup vegan?
Totally! As long as you don’t add dairy toppings.
Can I use a stick blender?
Absolutely — that’s what I usually use for easy cleanup.
💚 Let’s Make It Together!
This soup is one of those feel-good meals that’s perfect any time of year. I hope you give it a try and feel just as cozy and proud serving it up! Don’t forget to leave a comment and let me know how it turned out — or if your kids had fun helping out!