Easiest Frozen Pea Soup

This easiest frozen pea soup is creamy, comforting, and packed with fresh flavor, even though I start with frozen peas. I love how quickly it comes together with simple ingredients and how nourishing it feels.

Why You’ll Love This Recipe

I like this recipe because it turns a bag of frozen peas into a flavorful and satisfying soup that tastes far fresher than it should. The onion, garlic, and thyme give it depth, while the potato adds creaminess without any heavy cream. I also enjoy adding spinach for extra greens, but it’s just as good without. It’s a fast, healthy meal I can make any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons extra-virgin olive oil
1 diced yellow onion (about 1½ cups)
3 cloves minced garlic
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
½ teaspoon fine sea salt
6 cups vegetable broth (see note 1)
1½ cups grated potato (see note 2)
2 lbs frozen peas (7 cups)
4 cups baby spinach (optional)
Black pepper (to taste)

Directions

1. I start by heating the olive oil in a large pot over medium heat.
2. I add the diced onion and sauté for about 5 minutes, until softened and fragrant.
3. I stir in the garlic, thyme, and salt, cooking for another minute.
4. I pour in the vegetable broth and stir in the grated potato. I let this simmer for 10 minutes, until the potato is tender.
5. I add the frozen peas and cook for 5 more minutes, just until heated through.
6. If using, I stir in the spinach until wilted.
7. Using an immersion blender, I puree the soup until smooth and creamy.
8. I season with black pepper to taste and serve hot.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes of prep time and 20 minutes of cooking time, so in about 30 minutes I have a warm bowl of soup ready to enjoy.

Variations

I sometimes swap the thyme for fresh dill or basil for a different flavor. If I want a richer soup, I stir in a splash of coconut milk or cream after blending. For extra protein, I’ve also added cooked lentils or chickpeas before blending. Leaving the soup a little chunky instead of fully pureed gives it a rustic texture that I really like.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup also freezes well for up to 2 months, and I reheat it gently on the stove over medium heat, adding a little extra broth if it has thickened.

FAQs

Can I use fresh peas instead of frozen?

Yes, I can use fresh peas when they’re in season. I just add them at the same point in the recipe as frozen peas.

Do I have to add the spinach?

No, I don’t. The spinach is optional and the soup tastes great without it.

Can I make this soup ahead of time?

Yes, I often make it ahead and reheat it later. The flavors develop nicely after sitting.

What kind of potato works best?

I like using starchy potatoes like russets for extra creaminess, but any potato will work.

How do I make it thicker?

I let the soup simmer a little longer to reduce, or I add extra potato.

Can I make it thinner?

Yes, I just add a little more vegetable broth when blending until I get the texture I want.

Is this soup vegan?

Yes, as written it’s completely vegan since I don’t use dairy or meat.

Can I add other vegetables?

Definitely. I’ve added zucchini, celery, or even broccoli for extra variety.

Can I freeze this soup?

Yes, it freezes really well. I portion it into containers and reheat as needed.

What can I serve with pea soup?

I like serving it with crusty bread, grilled cheese, or a simple salad on the side.

Conclusion

This easiest frozen pea soup is one of my go-to quick meals when I want something nourishing, flavorful, and satisfying without much effort. I love how versatile it is, and whether I keep it simple or dress it up with extra greens and herbs, it always hits the spot.

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