This creamy green pea soup is bright, cozy, and on the table in about 25 minutes. It’s made with frozen peas, a can of cannellini beans, and pantry staples you probably already have! The beans blend right in to make it silky and creamy with no cream at all.

frozen oea soup
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I’m a big fan of soups like this one because it’s quick and easy, and it uses things I always have on hand. For this recipe, there’s no soaking, no chopping a bunch of different vegetables, no standing over the stove for an hour. It’s seriously so easy!

Why You’ll Love This Recipe

  • It’s fast. Frozen peas only need about 5 minutes to cook, so the whole recipe comes together in under half an hour.
  • It’s creamy without cream. A can of cannellini beans gives this soup a thick, velvety texture once it’s blended. It’s naturally vegan if you use vegetable broth.
  • It’s filling. Between the peas and the white beans, you’re getting plant-based protein and fiber in every bowl, so it actually holds you over.
  • It’s budget-friendly. Frozen peas, canned beans, and broth are some of the most affordable ingredients in the grocery store.

Ingredients & Substitutions

  • Olive oil: I used just a tablespoon to soften the onion. You can use butter if that’s what you have.
  • Onion: A yellow onion is my go-to here because it gets sweet and mellow as it cooks, but a white onion works too.
  • Garlic: Three cloves of minced garlic add plenty of flavor. Jarred minced garlic is totally fine if that’s what you have.
  • Dried thyme: Thyme and peas are a classic combo. I prefer dried thyme blends in smoothly, so you won’t get any little stems in your soup.
  • Broth: Use vegetable broth to keep it vegetarian and vegan. Low-sodium broth gives you more control over the salt.
  • Frozen peas: The star of the show! Frozen peas are picked and frozen at peak sweetness, so they’re often sweeter than the fresh peas you’ll find at the store most of the year. And they keep their color better than canned peas.
  • Cannellini beans: Drained and added right to the pot. They’re the secret to the creamy texture. Great Northern beans or navy beans work too.
  • Lemon juice: A teaspoon at the end wakes up all the flavors. Don’t skip it!

How to Make Green Pea Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring now and then, until it’s soft and translucent. Stir in the minced garlic and ground thyme and cook for about 30 seconds, just until fragrant.
Stir in the drained cannellini beans and frozen peas.
Pour in the broth, turn the heat up to medium-high, and bring it to a boil.
Let it come back to a simmer and cook for 5 minutes, just until the peas are tender and bright green.
Take the pot off the heat and blend the soup until it’s completely smooth. An immersion blender makes this super easy (and means one less dish to wash). If you’re using a regular blender, work in batches, only fill it halfway, and vent the lid so the steam can escape.
Stir in the lemon juice, then taste and add salt and black pepper until it tastes right to you.

Tips for the Best Pea Soup

  • Don’t overcook the peas. Five minutes is all they need. Cook them too long and the soup turns a dull, olive green color and loses that fresh, sweet flavor.
  • Taste before you salt. Every broth has a different salt level, so always taste first.
  • Adjust the thickness. Want it thicker? Use a little less broth or add a few extra beans. Want it thinner? Stir in more broth until it’s just right.
  • Add a crunchy topping. I love croutons or roasted chickpeas! A little crunchy texture goes a long way.

Green Pea Soup vs. Split Pea Soup

These two get mixed up a lot, but they’re pretty different! Green pea soup is made with regular green peas (fresh or frozen), so it’s bright green, light, and slightly sweet, and it cooks in minutes. Split pea soup is made with dried split peas, which are peas that have been dried and split in half. Those take closer to an hour to cook down, and the soup is thicker, earthier, and more of a muted green or yellow. The flavor profile is similar, though, and both are delicious!

Variations

  • Add greens: Stir in a few handfuls of baby spinach with the peas for even more veggies.
  • Add fresh herbs: Fresh mint, basil, or dill blended in at the end makes it taste extra fresh.
  • Make it richer: Swirl in a spoonful of plain Greek yogurt or a drizzle of coconut milk when serving.

What to Serve with Green Pea Soup

Is soup a side or a meal? With this one, it can be either! Thanks to the beans, a big bowl is filling enough for lunch. To make it a full dinner, serve it with crusty bread, a grilled cheese sandwich, or a simple side salad. Top each bowl with croutons, a drizzle of olive oil, toasted pumpkin seeds, or a crack of black pepper.

How to Store and Freeze

Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days. The soup will thicken as it sits, so add a splash of broth when you reheat it on the stove or in the microwave.

Freezer: Yes, you can freeze this soup! Let it cool completely, then freeze it in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge and reheat on the stove, stirring well.

frozen pea soup

FAQs

  • Can I use fresh peas instead of frozen? Yes! Use the same amount and simmer until they’re tender. Depending on how fresh they are, that might take a few extra minutes.
  • Is green pea soup healthy? It’s a really nourishing option! It’s packed with vegetables, and the peas and beans add plant-based protein and fiber, which helps make it satisfying.
  • How do I thicken pea soup? Let it simmer uncovered for a few extra minutes before blending, or blend in a few more beans. Using a little less broth from the start works too.
  • Is this soup vegan? It is, as long as you use vegetable broth. It’s also naturally gluten-free and dairy-free.
  • Are peas a good source of protein? Surprisingly, yes! Peas have about 8g of protein per cup.

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frozen pea soup

Green Pea Soup (with Frozen Peas)

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This creamy green pea soup is bright, cozy, and on the table in about 25 minutes. It’s made with frozen peas, a can of cannellini beans, and pantry staples you probably already have, and the beans blend right in to make it silky and creamy with no cream at all.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 diced yellow onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground dried thyme
  • 5 cups broth
  • 24 oz frozen peas
  • 1 (15oz) can cannellini beans, drained and rinsed
  • 1 teaspoon lemon juice
  • Salt & pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring now and then, until soft and translucent.
  2. Add the minced garlic and ground thyme. Cook for about 30 seconds, until fragrant.
  3. Pour in the broth and bring to a boil.
  4. Add the drained cannellini beans and frozen peas. Return to a simmer and cook for 5 minutes, just until the peas are tender and bright green. Don’t overcook them or the soup will turn a dull, olive color.
  5. Take the pot off the heat and blend until smooth with an immersion blender. If you’re using a countertop blender, work in batches, fill it only halfway, and vent the lid so steam can escape.
  6. Stir in the lemon juice. Taste, then add salt and pepper as needed.