Photo: Randy Mayor; Styling: Melanie J. Clarke
6 servings

Serve warm or at room temperature for a first course or with a salad for a light meal.

How to Make It

Step 1

Melt butter in a large saucepan over medium heat. Add onions to pan; cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally. Remove from heat; let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.

Step 2

Place half of pea mixture in blender; process until smooth. Pour pureed soup mixture into a large bowl. Repeat procedure with remaining pea mixture. Pour half of pureed soup mixture through a sieve over a large bowl, reserving liquid; discard solids. Return liquid to pureed soup mixture. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


June 23, 2016
Made soup for supper as wanted a light summer soup. Went down very well and I made a few alterations for flavour. Used marigold veg bouillon for stock, used only stock instead of stock and water and as did not have fresh peas used frozen. I whizzed up the soup but did not put any through the sieve and then added a tablespoon of low fat creme fraiche. Very quick and super fresh in flavour.

Zingrl14's Review

October 19, 2013
I'm giving five stars because of the recipe but with my addition. I tasted it after pureeing and I though it was sort of bland (I know it's pea soup but still). I added a touch of Smoked Spanish Paprika, and it made it awesome. This recipe is good by itself but if you want to add a smokey element to it, then add some Smoked Paprika to taste.

Pberard2002's Review

January 12, 2013

LadyMoonglo's Review

October 22, 2012

HilJackson's Review

August 29, 2012

greenmombr's Review

May 02, 2012
I've wanted to try pea soup for some time, and while I had neither fresh peas nor fresh mint, I finally decided to give it a go when looking through some back issues of Cooking Light. It takes a while to blend it to a very smooth texture with no discernible pea skins, but it's definitely worth the time. This soup was creamy and tasted like spring. We served it warm with grilled swiss cheese on 7 grain bread. We'll definitely have it again. Next time I plan to make a double batch and freeze half to have on hand for those quick weeknight soup-and-sandwich suppers.