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close up overhead shot of bowl of pea mint soup with cornbread croutons

Creamy Pea & Mint Soup

Creamy Pea & Mint Soup - This delicious fall soup is a great way to remix leftover fridge and pantry ingredients.
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 4
Calories: 190kcal
Author: Meiko Temple


  • 3 ½ cups peas frozen
  • 3 cups chicken broth or vegetable broth low sodium
  • 4 large shallots chopped
  • 3 cloves garlic chopped
  • 2 tablespoons lemon juice fresh
  • ½ cup mint leaves loosely packed
  • ¼ cup heavy cream
  • ½ tablespoon kosher salt
  • ¼ teaspoon black pepper


  • Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
  • Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
  • Serve warm.
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Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons


Serving: 4g | Calories: 190kcal | Carbohydrates: 26g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 1534mg | Potassium: 596mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1434IU | Vitamin C: 71mg | Calcium: 81mg | Iron: 3mg



*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.