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

Creamy Pea & Mint Soup

Author: Meiko Temple
Creamy Pea & Mint Soup - This delicious fall soup is a great way to remix leftover fridge and pantry ingredients.
5 from 1 vote
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 190 kcal


  • Saucepan
  • Blender


  • 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.


Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons


Serving: 4gCalories: 190kcalCarbohydrates: 26gProtein: 9gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 1534mgPotassium: 596mgFiber: 8gSugar: 9gVitamin A: 1434IUVitamin C: 71mgCalcium: 81mgIron: 3mg
Keyword pea soup recipe
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