Minty Pea Soup is a delicious light soup that can be served hot or chilled. Mint Pea Soup can be served as a starter, side, or even as a party appetizer in cute little cups (like shooters).
Traditionally a Spring soup, Mint and Pea Soup can be made year-round thanks to frozen peas!
Originally published May 25, 2018
Minty Pea Soup
If you like mint and peas, you will probably enjoy Minty Pea Soup. It wakes up your taste buds!
Enjoy this delicious, easy pea soup recipe hot or cold.
Not Just a Spring Soup Recipe
Minted Pea Soup is usually made with fresh Spring peas and has been considered a Spring soup recipe.
Since we have access to frozen peas, and they work wonderfully, you can use them and enjoy this lovely soup all year!
Mint is easier to find year-round as well. I can find fresh mint in the produce section at my local grocery store.
Nana made a minty pea soup from the snap peas and mint they grew in their large vegetable garden. We don’t all have that situation these days!
What About the Potato?
I know that some minted pea soups have a potato added, but I have never liked it, especially when I eat it chilled. And honestly this pea soup doesn’t need it.
How Minty is This Pea Soup?
This Minty Pea Soup recipe is made with a love tap. Just increase the amount of mint by 2 teaspoons or so and you will have a minty EXPERIENCE!
How to Store Pea and Mint Soup
• This soup will keep in the refrigerator up to 5 days in an air-tight container. Reheat on medium-low on the stovetop.
• Add a little water or vegetable broth if needed to thin it out (but not too much).
• You can also freeze this soup for up to 3 months.
If you make this tasty minted pea soup recipe please let me know! Just leave a comment with a star rating below. I’d love to know how you liked it!
Minty Pea Soup is the perfect Spring soup (or year-round if using frozen peas) and can be served hot or cold. A great starter or party appetizer.
- 1 ½ Tablespoons Butter
- ½ Small Sweet Onion, chopped
- 1 clove Garlic, chopped
- 2 cups Vegetable or Chicken Broth
- 16 oz Fresh Sugar Snap Peas, or use frozen
- 1 Tablespoon Fresh Mint Leaves, chopped (use a little more if you like it very minty)
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
- ¼ cup Heavy Cream
- Sour Cream for garnish
Sauté onion in butter until tender and almost translucent.
Add garlic and stir, cooking for a minute or less.
Add broth, peas, and mint leaves and cook until peas are tender.
Taste and adjust seasonings and mint to taste.
Carefully transfer to a blender*, food processor, or use an immersion blender, and puree the soup.
Add the heavy cream and blend.
Serve hot, or chill for a few hours and serve cold.
Garnish with a dollop of sour cream and more black pepper.
*Please use caution when blending hot soup, especially in a blender or food processor.
Only fill about 1/3 of the way up, and have a folded towel at hand to deal with any leaks.
Resources to Make This Recipe and More
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