You’re going to love this easy pea soup recipe with thyme. It’s delicious and quick to make. The best part about this pea soup recipe is that you can make it with frozen peas in twenty minutes. It’s that simple. But just because it’s easy to make doesn’t mean that it isn’t full of sweet spring pea flavor.
Why You’ll Love This Easy Pea Soup Recipe – with Thyme
- This version of pea soup recipe is made without ham.
- It can be made vegan or vegetarian.
- You can make this pea soup with frozen peas.
- Fresh peas work too!
- You can use fresh or dried Thyme. (more about that in the recipe notes below)
- If you don’t have Leaks, onions or shallots will work just fine for the pea soup.
What’s In this Easy Pea Soup Recipe
The ingredients in this soup couldn’t be more simple. Especially with the easy swaps I mentioned above. The main ingredient of this soup is peas of course. Here is a list of what else you’ll need to make this EASY pea soup recipe.
- Coconut Oil Or Unsalted Organic Butter
- Water – No you don’t need vegetable stock!
- Coconut Milk
- Leeks Onions or Shallots
How to Make This Easy Pea Soup Recipe
Step 1: Melt your butter or heat oil in a soup pot. Slice your leeks and garlic. Add them to the pot and sweat on medium heat until they are translucent.
Step2: Add the water and wait for it to simmer. This means tiny bubbles will start to form. Add your peas and thyme. Allow the peas to cook at a simmer until they are tender. It takes about 8 to 10 minutes for the peas to cook.
Step 3: Blend your pea soup in a high speed blender or an immersion blender. To make the soup creamy add in one table spoon of cold butter while you are blending. This is my trick to make soups creamy without using cream. Once the soup is blended stir in lemon juice and coconut oil
What’s the Best Pot to Cook Pea Soup In?
I love making this recipe in a cast iron pot, also known as a dutch oven. Even though these pots are heavy and expensive. Cooking your food in them will make it taste better. This is because the bottom of the pot heats up more evenly since Iron has better heat distribution. Cheap stainless steel pots do not conduct heat well. That means your pan will be hotter in some places and not others. Causing your pea soup to burn.
Can I freeze Pea Soup?
Yes! You can keep this easy pea soup recipe in the freezer for up to 6 months.
Here Are My Chef Tips to Make Easy Pea Soup.
Here are my pro chef tips for freezing soups.
- Leave about 1 inch of room at the top of the container you plant to freeze it in. The soup expands when you freeze it. So by not filling the Tupperware all the way to the top you’ll make sure that it doesn’t explode, leak, or break the container.
- Use plastic Tupperware. I know glass is the healthiest way to store food. But glass breaks. See note above. If you insist on freezing your pea soup in a glass container anyway. Make sure to leave EXTRA room at the top by filling the glass only 3/4ths.
- Wash the leeks after you slice them. They make look clean on the outside but dirt gets inside the layers. The Best way to wash leeks is to rinse them in a bowl of water.
Check out these Other Quick Soup Recipes:
Have you tried this recipe? If you’ve tried my easy pea soup with thyme I would love to hear from you! Share your cooking with me on my Facebook Page, in my Facebook Group or on Instagram with the hashtag #eatingworks. Follow me for daily recipes on Instagram @eatingworks.
20 minute Pea Soup with Thyme
- Dutch Oven or Soup Pot
- Immersion Blender or High Speed Blender
- 1 T Butter or coconut oil
- 2 ½ Cups Leeks chopped
- 1 Clove Garlic chopped
- 4 ½ Cups Frozen Peas
- 4 C Water
- 1 T Fresh Thyme
- 1 Lemon juiced
- ¼ C Coconut Milk (optional)
- In a large pot, melt butter. While the butter melts cut your leeks and garlic. Sweat the garlic, leeks and salt on medium low heat until the leaks are translucent (10minutes). Stir often to ensure the leaks don’t brown. And that the Garlic doesn't burn.
- Add 4 cups of water and bring to a simmer. Once simmering add the peas and thyme. Cook for another 8-10 minutes or until the peas are tender.
- Emulsify in a blender and add one teaspoon of butter while blending to thicken the soup. You can also add the coconut milk once you return it to the pot. To keep the soup vegan but still creamy skip the butter but add the coconut milk.
- Optional Step: To preserve color and serve cold as a summer soup transfer to an ice bath after step three and stir in coconut milk and lemon juice.