Fresh Pea Soup with Mint

Photo: Annabelle Breakey; Styling: Robyn Valarik

This super-easy soup is especially good with fresh peas from the garden or farmers' market, but you can also use pre-shelled ones from the store. For a lusciously creamy texture, purée the soup for several minutes.

Yield: Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 61%
  • Protein: 15g
  • Fat: 27g
  • Saturated fat: 6.2g
  • Carbohydrate: 29g
  • Fiber: 9.6g
  • Sodium: 1077mg
  • Cholesterol: 15mg


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 1/4 teaspoons kosher salt, divided
  • 1 qt. reduced-sodium chicken broth
  • 4 cups shelled fresh peas
  • 3/4 cup packed mint leaves, divided
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup toasted sliced almonds


  1. 1. Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes.
  2. 2. Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining 1/4 tsp. salt in a food processor until mint is very finely chopped.
  3. 3. Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.
  4. 4. Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.
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