Cozy up with a warm, nourishing bowl of Creamy Pea Soup – a simple yet satisfying recipe perfect for busy weeknights or light lunches. This quick and easy soup is packed with fresh (or frozen) peas, simmered in savory chicken stock, and finished with a touch of cream. Ready in just 30 minutes, it’s the perfect meatless option during Lent.

This delicious recipe was inspired by my mother-in-law. Packed with protein, this creamy pea soup is an ideal meatless option. The peas and bone broth make a nutrient dense and satisfying meal. This creamy pea soup is also a fantastic option for busy weeknights, as there is minimal prep involved. And, its budget friendly- you can buy a bag of frozen peas for a few dollars, and this recipe makes at least 5 hearty servings. With minimal prep time and wholesome ingredients, this creamy pea soup is sure to become a go-to recipe in your kitchen.

Tips & Variations:

For a thicker soup, use less chicken stock.
Feel free to experiment with different herbs and spices like thyme, rosemary, or paprika.
Make it vegan by using vegetable broth and substituting the heavy cream with plant-based alternatives like coconut milk or soy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This recipe is easily doubled or tripled to feed a crowd.

Why You’ll Love This Pea Soup:

Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
Healthy & Nutritious: Packed with protein, fiber, and vitamins.
Creamy & Delicious: The touch of heavy cream adds a luxurious creaminess.
Simple Ingredients: Made with everyday pantry staples.
Versatile: Customize it with your favorite herbs, spices, and toppings.

This Creamy Pea Soup is more than just a delicious meal; it’s a perfect solution for meatless Fridays during Lent. Packed with protein-rich peas and simmered in savory chicken, it’s a nourishing and satisfying option for the whole family. Ready in just 30 minutes and budget-friendly with a bag of frozen peas, it’s a lifesaver for busy weeknights. Serve it with crusty bread, a sprinkle of Parmesan cheese, or a dollop of yogurt for a truly comforting experience. Give it a try and let me know what you think in the comments below!

Ingredients

2 tablespoons olive oil
1 medium onion diced
6 cups peas fresh or frozen
4 cups chicken stock
1/2 cup heavy cream
Sea salt to taste
Freshly ground black pepper to taste

Instructions

Heat the oil: In a large pot or Dutch oven, heat olive oil over medium heat.
Sauté the onion: Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the peas: Stir in the peas (fresh or frozen, no need to thaw for frozen peas) and cook for another 2-3 minutes.
Simmer in stock: Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the peas are tender.
Blend and season: Using an immersion blender or transferring the soup to a blender, puree until smooth. Return to the pot.
Season with salt and pepper to taste.
Stir in the heavy cream and heat through, without boiling.
Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings (optional: fresh herbs, croutons, crispy bacon bits, parmesan cheese).