Fresh Pea Soup

Looking for a delicious and easy to make Fresh Pea Soup Recipe? This creamy soup can be made in the Instant Pot or on the stove top.

Spring is finally in the air and that means one thing – Easter is coming! This year, why not kick things up a notch and make a fresh, homemade soup for your holiday gathering?

This recipes for fresh pea soup is a perfect way to use up the last of those summer peas, or to celebrate the arrival of early spring peas! It can be made on either the stove top or in an Instant Pot pressure cooker. This soup is light and nutritious, but still has plenty of flavor from the addition of mint.

This simple recipe is perfect for a weeknight meal or casual lunch with friends. It’s also vegetarian and can be easily made vegan by substituting the heavy cream for coconut cream.

This springtime soup is light and refreshing, yet filling and comforting all at the same time.

Whether you’re looking for a quick and easy weeknight meal or something special to serve your guests, this soup is sure to please. Give it a try!

Why you will LOVE this Fresh Pea Soup

• Bursting with the flavour of fresh peas
• You can use garden fresh peas or frozen green peas
• It has a bright flavour that is perfect for spring and summer
• This creamy soup is also satisfying enough for a winter starter
• Delicious served warm or cold

Fresh Pea Soup vs. Split Pea Soup

The main difference between fresh pea soup and split pea soup is the type of peas used. Fresh peas are used in fresh pea soup, while split peas are used in split pea soup. Fresh peas have a sweeter taste and firmer texture than split peas. Split peas are starchier and have a slightly earthy taste.

When made with fresh peas, pea soup is a light green colour. When made with split peas, it is a more olive green colour. The texture of fresh pea soup is also smoother than split pea soup because the split peas are not as soft as the fresh peas.

Is this Fresh Pea Soup Vegan?

As written, this fresh pea soup is not vegan, however with one simple swap you can have a vegan fresh pea soup. To make this swap, just use coconut milk instead of heavy cream. This will give the soup a bit of a different flavor, but it will still be delicious.

This recipe is already gluten-free, so if you are looking for a vegan AND gluten-free soup, this is a great option!

How do you Store Fresh Peas?

Fresh peas can be stored in the fridge in a sealed container or bag for up to 2 days. They can also be frozen for up to 2 months.

To freeze, place the peas in a single layer on a baking sheet. Freeze for 1-2 hours, then transfer to a freezer bag or container. When ready to use, thaw in the fridge overnight.

How to Store Leftover Fresh Pea Soup

You can keep any leftover pea soup in an airtight container in the fridge for up to 5 days.

To reheat, microwave the soup for 2-3 minutes or until heated through. You can also reheat the soup in a pot on the stove over medium heat.

Can You Freeze Fresh Pea Soup?

You can freeze this fresh pea soup soup, but it will change the consistency when thawed because of the heavy cream.

To freeze fresh pea soup soup, let it cool completely then pour into an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove top or in the microwave.

For best results when you do need to freeze the soup, don’t add the heavy cream. Instead, add it at the last minute when you are heating it up to serve.

Equipment Needed to Make Fresh Pea Soup

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Pot – If you are going with the stovetop method you can use any large saucepan, stock pot or dutch oven.

Blender – Use a blender or immersion blender for the best, silkiest texture. You can also use a food processor but I find the results aren’t as creamy smooth. I have been using a Blendtec blender for almost 10 years now, and it is used on a constant basis, but the immersion blender is so handy for soup.

About the Ingredients for Fresh Pea Soup with Mint

Oil – You can use any neutral flavoured oil for sauteing with, or even butter.

Onion – Use a yellow onion for best flavour, but sweet onion or white onion works too,

Garlic – Fresh garlic only for best flavour.

Celery – The celery is part of the aromatic base along with the onion and garlic. You can skip it but it does add an unbelievable amount of flavour and depth to this pea soup. Leaks are a good substitute.

Peas – Fresh peas can be found between April and July, but you can use frozen peas if you want to enjoy this soup out of season.

Broth – Vegetable broth is best here, either store bought or homemade. Chicken stock is a good substitute, or a homemade pea shell broth would be great.

Parsley – Adds a little more fresh green flavour.

Mint – Fresh mint is amazing paired with this fresh pea soup, it adds a pop of freshness that really compliments the sweet flavour of the peas.

Cream – If you want to go vegan you can use coconut cream, otherwise stick with heavy whipping cream for the best texture and richness of flavour.

Looking for More Tasty Soup Recipes?

Check out some of my favourite soup recipes.

The best Instant Pot Santa Fe Chicken Soup recipe for your pressure cooker, it is packed with flavour to warm you up from the inside out!

This Keto Tuscan soup recipe is a low carb take on the classic zuppa toscana. It’s hearty, creamy, full of flavour and made in just one-pot!

This Lasagna soup recipe is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base.

Craving soup? Get your pot ready and make the most delicious, comforting broccoli cheddar soup ever. It’s easier than you think!

How to Make Instant Pot Fresh Pea Soup

Yield: 8 Servings | Prep time: 20 Minutes | Cook time: 10 minutes (+20 Minutes to come to pressure)

Ingredients:

• 1 tablespoon extra-virgin olive oil, plus more for garnishing
• 1 onion chopped
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 6 cups fresh peas (or frozen)
• 6 cups vegetable broth
• 1/2 cup parsley leaves (keep 2 tbsp for garnish)
• 1/2 cup mint leaves (keep 2 tbsp for garnish)
• ¼ cup heavy cream (you can also use half and a half)
• salt and black pepper to taste

Directions:

In the instant pot, select sauté mode, add the oil and soften the onion and garlic.

Add celery, peas, and vegetable stock. Close the lid, and seal the valve by placing it in a sealing position. Select manual and cook on high pressure for 5 minutes. (it will take about 20 minutes for the pressure to rise and start cooking)

Release the pressure immediately.

Add the fresh herbs and heavy cream.

With an immersion blender or in a blender, reduce to purée.

Season to taste and serve and garnish with fresh herbs and a dash of heavy cream if desired

How to Make Stovetop Fresh Pea Soup

In a stock pot or dutch oven over medium heat, soften the onion and garlic in oil.

Add celery, peas, and vegetable stock. Bring to a boil. Cover and simmer for about 20 minutes.

Remove from heat, add cream and fresh herbs.

In a blender or with an immersion blender, reduce to pure purée.

Season to taste