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Minty Pea Soup in a small white bowl with handle

Minty Pea Soup

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.

Course Appetizer, Soup
Cuisine American
Keyword Mint pea soup recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 169 kcal
Author Sandy Clifton


  • 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
  • teaspoon Black Pepper
  • ¼ cup Heavy Cream
  • Sour Cream for garnish


  1. Sauté onion in butter until tender and almost translucent.

  2. Add garlic and stir, cooking for a minute or less.
  3. Add broth, peas, and mint leaves and cook until peas are tender.
  4. Taste and adjust seasonings and mint to taste.
  5. Carefully transfer to a blender*, food processor, or use an immersion blender, and puree the soup.

  6. Add the heavy cream and blend.
  7. Serve hot, or chill for a few hours and serve cold.

  8. Garnish with a dollop of sour cream and more black pepper.

Recipe Notes

*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.