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Minty Pea Soup in a small white bowl with handle

Minty Pea Soup

Minty Pea Soup can be served hot or chilled. A great party appetizer when served in shooter sized cups. Can be made vegetarian by using vegetable broth/stock.

Course Appetizer, Soup
Cuisine American
Keyword Mint pea soup recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 169 kcal
Author Sandy Clifton


  • 1 1/2 Tbsp Butter
  • 1/2 Small Sweet Onion, chopped
  • 1 clove Garlic
  • 2 cups Vegetable or Chicken Broth
  • 16 oz Fresh Sugar Snap Peas, or frozen
  • 1 Tbsp Fresh Mint Leaves, chopped (use a little more if you like it very minty)
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/4 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 soup.
  6. Add the heavy cream and blend.
  7. Serve hot, or chill for a few hours and serve chilled.
  8. Garnish with a dollop of sour cream and more black pepper.

Recipe Notes

Serve Hot or Chilled.