Best 12 Creamy Pea Soup Recipes

CREAMY SPLIT PEA SOUP

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

CREAMY SPLIT PEA SOUP

Steps:

• 1. Rinse and sort peas.
• 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
• 3. Sauté vegetables, add to soup, and cook 5-7 minutes.
• 4. Slowly stir in potato flakes and cream, bring back to a boil.
• 5. Remove from heat and let stand 5 minutes.

CREAMY PEA SOUP

Steps:

• Place split peas, water, ham bone, shallots, carrots, celery leaves, bay leaf, salt, garlic and pepper into a large pot. Heat to almost boiling. Reduce heat, cover, and simmer for about 1 1/2 hours or until the peas are tender. Remove the ham bone and the bay leaf. Dice the meat from the ham bone and set aside.
• Cut the cream cheese into cubes. Process cream cheese with the soup in small batches in a blender or food processor.
• Add ham, and reheat. Taste, and adjust seasonings as necessary.

CREAMY PEA SOUP

Steps:

• In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.

CREAMY ASPARAGUS AND PEA SOUP

Steps:

• Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
• Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
• Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
• Add peas, vegetable broth and almond milk and season with salt and pepper once more.
• Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
• Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
• Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
• If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
• Add bread cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
• Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
• Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

CREAMY SPLIT PEA & LENTIL SOUP

Steps:

• Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
• In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
• Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
• Enjoy!

CREAMY SPLIT PEA SOUP

Steps:

• Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
• Cover and cook on low for 10-11 hours until vegetables are tender.
• Stir in spinach, half and half, and dill.
• Cover and cook on low for 30 minutes or until spinach is wilted.
• Season with pepper.

CREAMY VEGAN SPLIT PEA SOUP

Steps:

• In a large pot, combine 6 cups of the water and split peas and bring to a boil.
• Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
• Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
• Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.

FINNISH CREAMY PEA SOUP

Steps:

• Soak pea overnight.
• Rinse and Drain.
• In a large pot, bring peas and water to boil over high heat and reduce to simmer until tender (60min).
• Puree the soup and add butter, sal tand pepper, and mustard.
• Cook, stirring oftne over medium heat, 10 minutes.
• Adjust seasoning.
• Serve with whipping cream.

"CREAMY" CAULIFLOWER-PEA SOUP

Steps:

• Bring the water to boil in a heavy pot. Add the onion, celery, scallions, cauliflower, salt, and miso. Return to boil. Simmer, covered, for 10 minutes. Now add the peas, parsley, basil, sage. Return to boil, cover, and cool slightly. Puree the soup in a blender until creamy. I usually do not put butter in this soup. I put a little Molly McButter in my bowl of soup or add more salt-free seasoning. Return to the pot and reheat. Enjoy.

CREAMY PEA SOUP

Steps:

• 1. Heat butter in large saucepan over low heat until foaming; add shallots or leeks and cook, covered, until softened, 8 to 10 minutes, stirring occasionally. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to a boil; reduce heat to medium-low and simmer 3 to5 minutes. 2. Meanwhile, in the work bowl of a food processor fitted with a steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover and return to simmer; simmer 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer. 3. Working in 2 batches, puree the soup in a blender until smooth. Strain the mixture into a large bowl. Rinse out and wipe the saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until it is hot, about 3 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately. Croutons make a nice topping for this soup.

CREAMY GREEN PEA SOUP WITH SMOKED SALMON

Steps:

• In a soup pan, heat the oil.
• Add the green onions and half of the dill, saute for 1 minute.
• Reserve 3 tablespoons of peas.
• Add the remainder of the peas and the chicken stock.
• Bring to a boil for about 3-4 minutes.
• Puree the soup using a handblender.
• Add the potatoes and cook for about 12 minutes until soft.
• Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
• Add the smoked salmon and the dill and bring the soup to a simmer.
• Add salt and pepper to taste.