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Creamy Green Pea Soup with Fresh Basil is a vibrant and satisfying dish that brings a burst of freshness to your table. This easy creamy green pea soup recipe is perfect for a quick weeknight meal. Packed with flavor and nutrients, it’s not just delicious; it’s also a feast for the eyes, thanks to its stunning green hue and colorful toppings.
Why You’ll Love This Recipe
This soup is a delightful combination of simplicity and richness. The creamy texture paired with the bright flavor of fresh basil makes it a standout dish. Plus, it comes together in under 30 minutes, making it an ideal choice for busy evenings.
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- Quick and easy to prepare
- Rich, creamy texture without heavy ingredients
- Fresh basil adds a fragrant kick
- Nutritious and satisfying
- Perfect for meal prep or freezing
Ingredients
- 2 cups frozen green peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
- Whole peas for garnish (optional)
How to Make Creamy Green Pea Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the frozen peas and cook for 5 minutes, or until the peas are tender.
- Remove the pot from heat. Add the fresh basil and heavy cream, then use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches, blending until creamy.
- Season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
- Serve hot, garnished with whole peas and additional fresh basil leaves.
Tips for the Best Results
- For a lighter version, substitute half of the heavy cream with Greek yogurt or coconut milk.
- Ensure the peas are fully thawed before adding them to the soup for an even blend.
- Taste and adjust the seasoning after blending to balance the flavors.
Easy Variations
- Add a squeeze of lemon juice for a zesty twist.
- Stir in some cooked bacon or pancetta for a smoky flavor.
- Swap fresh basil for mint or cilantro to change up the herb profile.
- Incorporate other vegetables like spinach or zucchini for added nutrition.
What to Serve With It
- Crusty bread or garlic bread for dipping
- A light salad with vinaigrette to complement the flavors
- Grilled cheese sandwiches for a comforting pairing
- A charcuterie board featuring cheeses and cured meats
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup thickens in the fridge, add a splash of vegetable broth to loosen it up.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 cups frozen green peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
- Whole peas for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the frozen peas and cook for 5 minutes, or until the peas are tender.
- Remove the pot from heat. Add the fresh basil and heavy cream, then use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches, blending until creamy.
- Season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
- Serve hot, garnished with whole peas and additional fresh basil leaves.
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Notes: For a lighter version, substitute half of the heavy cream with Greek yogurt or coconut milk.
