There’s something magical about a bowl of chilled pea soup on a sweltering summer day. Picture this: you’re lounging under the shade of a big oak tree, a light breeze carrying the scent of fresh-cut grass, and in your hands—a bowl of the most vibrant green soup you’ve ever seen. It’s creamy, it’s refreshing, and it tastes like summer in a spoon.

This isn’t just any soup. It’s a celebration of simplicity and flavor, where sweet peas meet a touch of cream, a splash of lemon, and a handful of fresh herbs. It’s the kind of dish that makes you feel like a gourmet chef with minimal effort—because let’s be honest, when it’s hot outside, nobody wants to hover over a stove for hours.

Why This Recipe Works

• Effortless elegance – In under 30 minutes, you’ll have a soup that looks like it came from a high-end bistro.
• Nutrient-packed goodness – Peas bring fiber, vitamins, and plant-based protein to the table (literally).
• Make-ahead magic – The flavors deepen as it chills, making it perfect for meal prep or entertaining.
• Endlessly adaptable – Serve it as a starter, a light lunch, or even a fancy dinner party opener.

The Perks You Didn’t Know You Needed

• Instant refreshment – Cold soups are nature’s air conditioning for your taste buds.
• Diet-friendly – Naturally gluten-free, and easily made vegan with a quick swap.
• No waste, no fuss – Frozen peas work just as well as fresh, so no need to stress over seasonal availability.

Essential Ingredients & Tools

Ingredients for the Soup Base

• 4 cups fresh or frozen peas – Frozen peas are the unsung heroes of the kitchen. They’re picked at peak ripeness and flash-frozen, so they’re often sweeter than “fresh” peas that have been sitting around.
• 1 small yellow onion, diced – The quiet backbone of flavor, softening into sweetness as it cooks.
• 2 cloves garlic, minced – Because everything is better with garlic.
• 3 cups vegetable or chicken stock – Low-sodium is best here—you can always add more salt, but you can’t take it out.
• ½ cup heavy cream or coconut milk – For that dreamy, velvety texture. (Skip it if you’re going vegan, but trust me, it’s worth it.)
• 2 tbsp olive oil or butter – Butter adds richness, olive oil keeps it light. Your call.
• 1 tbsp lemon juice – The bright spark that keeps the peas from tasting too sweet.
• Salt and pepper to taste – The dynamic duo of seasoning.

Ingredients for Garnish (Optional)

• ¼ cup crème fraîche or Greek yogurt – A tangy swirl that makes every bite interesting.
• 2 tbsp chopped fresh mint or chives – A pop of green and a burst of freshness.
• ½ cup crispy prosciutto or toasted almonds – For that satisfying crunch. (Skip if you’re vegetarian, but crispy prosciutto is basically edible gold.)

Tools

• Blender or immersion blender – The key to that silky-smooth texture.
• Large saucepan – For sautéing and simmering.
• Fine-mesh sieve (optional) – If you’re a perfectionist who wants ultra-smooth soup.
• Ladle and serving bowls – Because presentation matters.

Serves: 4 | Prep: 10 min | Cook: 15 min | Chill: 2 hours

How to Make Chilled Pea Soup

1. Sauté the Aromatics – Heat the 2 tbsp olive oil or butter in a large saucepan over medium heat. Toss in the 1 small diced yellow onion and 2 cloves minced garlic, stirring until they soften and smell incredible (about 3–4 minutes). This is called sweating—not because you’re working hard, but because the onions release their sweetness without browning. If the garlic starts to darken, dial back the heat. Burnt garlic is nobody’s friend.
2. Simmer the Peas – Add the 4 cups peas and 3 cups stock, then bring to a gentle boil before reducing to a simmer. Cook for 5–7 minutes—just until the peas are tender but still bright green. Overcooking turns them dull and mushy, and we’re not making baby food here.
3. Blend Until Dreamy – Remove from heat, stir in the ½ cup heavy cream or coconut milk, then blend until smooth. If using a countertop blender, work in batches and hold the lid down tight—hot soup has a habit of exploding upward. For extra silkiness, strain through a fine-mesh sieve, but honestly? A good blender does the job just fine.
4. Season & Chill – Stir in the 1 tbsp lemon juice, then salt and pepper to taste. Here’s a pro tip: cold foods need more seasoning than hot ones, so don’t be shy. Transfer to a container, press a piece of parchment paper onto the surface (to prevent a skin from forming), and chill for at least 2 hours—or overnight if you’re planning ahead.
5. Serve with Flair – Ladle into bowls, swirl in some ¼ cup crème fraîche or Greek yogurt, sprinkle with 2 tbsp chopped fresh mint or chives, and top with ½ cup crispy prosciutto or toasted almonds. The contrast of cool soup with crunchy toppings? Chef’s kiss.

Pro Technique

Blending Like a Boss

Hot liquids blend smoother than cold ones, so puree right after cooking. If using an immersion blender, tilt the pot to create a deep well—this prevents splatters. For countertop blenders, fill only two-thirds full and vent the lid (cover with a towel) to avoid a soup volcano.

Acid Timing is Everything

Add lemon juice after blending. Heat dulls its brightness, and we want that zing to shine. Taste again after chilling—cold mutes flavors, so a pinch of citrus zest or a dash of vinegar can wake everything back up.

Chef’s Wisdom

Balancing Sweetness

Peas are naturally sweet, so we balance them with savory depth (garlic, stock) and bright acidity (lemon). If the soup tastes flat, try a splash of vermouth or a pinch of MSG—it boosts umami without making things salty. For a gourmet touch, simmer a Parmesan rind in the stock.

Fixing Texture Issues

If the soup thickens too much in the fridge, don’t dilute it with water—use cold stock or cream instead. If it separates, a quick re-blend fixes everything. For extra body, blend in a spoonful of cooked rice or potato—their starches stabilize the texture beautifully.

Storage & Freshness Guide

Fridge Life

Store in an airtight container for up to 3 days. Press plastic wrap directly onto the soup’s surface to keep it from oxidizing (gray soup is not appetizing). Stir well before serving—settling is natural.

Freezing

Freeze without garnishes for up to 1 month. Thaw in the fridge overnight, then re-blend briefly to restore creaminess. Dairy-based versions might separate a bit—a drizzle of olive oil during re-blending helps bring it back together.

Garnishing Wisely

Add crispy toppings (like prosciutto or nuts) right before serving so they stay crunchy. Herbs can be pre-chopped and stored in ice water for up to 2 hours to keep them fresh.

Nutrition Profile

This soup is light but packed with goodness—vitamin K, fiber, and plant-based protein make it as nutritious as it is delicious.

Ingredient Variations and Their Impact

Dairy-Free? No Problem.

Swap heavy cream for coconut milk (tropical vibes) or silken tofu (extra protein). A teaspoon of miso paste deepens the flavor in vegan versions.

Herb Swaps for Different Vibes

Replace mint with basil (Italian flair) or tarragon (subtle anise notes). For a Thai twist, infuse the stock with lemongrass.

Protein Power-Ups

Top with grilled shrimp or lump crabmeat for a luxe upgrade. Or blend in cooked quinoa for extra texture and protein.

Spice It Up

Add cumin or smoked paprika to the onions for warmth. Drizzle with harissa oil for a spicy kick.

Winter Version

Serve warm with roasted cauliflower stirred in. Finish with browned butter and crispy sage for cozy depth.

Perfect Pairings

Complementary Dishes

• Grilled Cheese Sandwich – The gooey, salty richness contrasts beautifully with the soup’s cool freshness. Opt for sourdough and aged cheddar for tangy depth.
• Radish and Cucumber Salad – Thinly sliced radishes and cucumbers tossed with rice vinegar and dill add crunch and acidity that cut through the soup’s creaminess.

Drinks

• Sauvignon Blanc – The wine’s citrusy, grassy notes mirror the soup’s freshness. Serve well-chilled (45–50°F) to enhance crispness.
• Sparkling Mint Lemonade – A non-alcoholic option with muddled mint and club soda reinforces the herbal notes while adding effervescence.

Something Sweet

• Lemon Sorbet – A palate-cleansing scoop served in a hollowed-out lemon half echoes the soup’s citrusy brightness.
• Almond Shortbread – Buttery, nutty cookies provide a textural counterpoint without overwhelming delicate flavors.

Chilled Pea Soup: A Vibrant Summer Staple That’s as Cool as a Breeze

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Recipe Information

Cost Level $

Category Soup Recipes

Difficulty Medium

Cuisine Mediterranean, global

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Recipe Details

Servings 4

Total Time 25 minutes

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Beat the heat with my refreshing Chilled Pea Soup recipe! It's creamy, vibrant, and ready in 30 minutes. Get the perfect summer soup now!

Ingredients

For the Soup Base

• 4 cups fresh or frozen peas
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 3 cups vegetable or chicken stock
• ½ cup heavy cream or coconut milk
• 2 tbsp olive oil or butter
• 1 tbsp lemon juice
• Salt and pepper (to taste)

For the Garnish (Optional)

• ¼ cup crème fraîche or Greek yogurt
• 2 tbsp chopped fresh mint or chives
• ½ cup crispy prosciutto or toasted almonds

Instructions

1. 01

   Heat 2 tbsp olive oil or butter in a large saucepan over medium heat. Add 1 small diced yellow onion and 2 cloves minced garlic, sauté until translucent (3–4 minutes).
2. 02

   Add 4 cups peas and 3 cups stock, bring to a gentle boil, then simmer for 5–7 minutes until peas are tender.
3. 03

   Remove from heat, stir in ½ cup heavy cream or coconut milk, then blend until smooth.
4. 04

   Stir in 1 tbsp lemon juice, season with salt and pepper, then chill for at least 2 hours.
5. 05

   Serve with garnishes like ¼ cup crème fraîche or Greek yogurt, 2 tbsp chopped fresh mint or chives, and ½ cup crispy prosciutto or toasted almonds.

Tags

contains-dairycontains-lactosecontains-added-sugarcreamyeasylight-and-freshquickserved-coldsummer