Fresh Garden Pea & Mint Soup Recipe
I’m about to share something that’ll transform your relationship with soup forever – and honestly, if you’ve been intimidated by making fresh soup from scratch, this pea and mint combination is your gateway drug. The whole thing comes together in under fifteen minutes, which means you can literally go from “what’s for lunch” panic to slurping something that tastes like spring decided to throw a party in your bowl.
Why You’ll Love this Fresh Garden Pea & Mint Soup
When you’re craving something light yet satisfying, this garden pea and mint soup hits that sweet spot perfectly.
It’s ridiculously simple to make, which means less time standing over the stove and more time enjoying what you’ve created.
The vibrant green color alone will make you feel healthier. Plus, you can use frozen peas without any guilt—they’re just as nutritious as fresh ones, and honestly, who’s time to shell peas all day?
The mint adds this invigorating brightness that transforms ordinary peas into something special, almost restaurant-worthy.
What Ingredients are in Fresh Garden Pea & Mint Soup?
This soup keeps things invigoratingly simple with just a handful of pantry staples and fresh ingredients. You probably have most of these items sitting in your kitchen right now, which makes this recipe perfect for those moments when you want to whip up something delicious without a grocery store run.
The beauty of this ingredient list is its flexibility. Don’t stress if you’re missing one small thing, because this soup is pretty forgiving and adaptable to whatever you’ve got on hand.
Ingredients:
- 2 ½ cups peas (fresh or frozen, defrosted)
- 1 small to medium onion, diced
- 1 tablespoon butter or olive oil
- 1 ½ cups vegetable or chicken stock
- 2 tablespoons fresh mint, roughly chopped
- Salt and pepper to taste
- Optional: 1 tablespoon crème fraîche or sour cream for serving
A Few Things Worth Knowing About These Ingredients
Let’s talk peas first. Fresh peas are lovely if you happen to have them, but frozen peas are honestly your friend here. They’re picked at peak ripeness and flash-frozen, so they’re sweet, bright, and ready to go. No guilt required.
For the onion, any regular yellow onion will do the trick. You want something that’ll cook down nicely and add that subtle savory backdrop without overpowering the delicate pea flavor.
The stock choice is totally up to your preference and what’s lurking in your pantry. Vegetable stock keeps things light and lets the pea flavor shine, while chicken stock adds a bit more richness. Either way works beautifully.
Fresh mint is where the magic happens, so try not to skip it. Those dried herbs sitting in your spice rack won’t give you the same bright, clean flavor that makes this soup special. If your mint looks a little sad, that’s okay too, it’ll perk right up once it hits the warm soup.
How to Make this Fresh Garden Pea & Mint Soup
Making this soup is honestly one of those rare cooking experiences where everything just flows smoothly, no drama, no stress. You’ll have a pot of bright, vibrant soup ready in about fifteen minutes, which is pretty much perfect for those days when you want something homemade but don’t want to spend your entire afternoon in the kitchen.
Start by getting your 1 tablespoon of butter or olive oil** warming up in a pot over medium heat. While that’s happening, grab your small to medium onion and get it diced up**. Nothing fancy here, just rough chunks that’ll cook down nicely.
Once that butter starts looking melty and welcoming, toss in your diced onion and let it cook until it turns translucent, which usually takes about 3 to 4 minutes. You’re looking for that moment when the onion stops looking raw and aggressive and starts smelling sweet and mellow.
Now comes the fun part. Add your 2 ½ cups of peas straight into the pot and give everything a good stir. If you’re using frozen peas, don’t worry about defrosting them completely, they’ll catch up quickly once the heat hits them.
Pour in your 1 ½ cups of vegetable or chicken stock** and cover the pot. This is where patience becomes your friend, but not for long. Let everything simmer away for about 2 minutes if you’re using frozen peas, or 5 to 7 minutes if you went with fresh ones. You’ll know things are ready when those peas turn that gorgeous bright green color and feel tender** when you poke them with a fork.
There’s something deeply satisfying about watching those peas transform from dull little spheres into these vibrant green gems.
Remove the pot from heat and stir in your 2 tablespoons of fresh mint****, roughly chopped. The mint will wilt almost immediately from the residual heat, which is exactly what we want.
Now comes the slightly messy but totally worth it part: blending. Here’s where I need to give you the safety talk, because hot soup and blenders can be a dangerous combination if you’re not careful.
If you’re using a regular blender, work in batches and make sure to vent the lid slightly to let steam escape. Cover the whole thing with a kitchen towel to avoid any unpleasant soup explosions. An immersion blender makes this whole process much less dramatic, if you happen to have one hanging around.
Blend until everything is completely smooth, which might take a minute or two depending on your equipment. The color should be this lovely pale green that somehow manages to look both elegant and comforting at the same time.
Taste and season with salt and pepper. Start conservatively because you can always add more, but you can’t take it back once it’s in there. The soup should taste bright and fresh, with that mint providing a clean finish that makes you want another spoonful immediately.
Serve it up with a dollop of crème fraîche or sour cream**** if you’re feeling fancy, or just ladle it straight into bowls if you’re ready to jump in.
Either way, you’ve just created something that tastes like spring decided to take up residence in your kitchen.
Fresh Garden Pea & Mint Soup Substitutions and Variations
One of the beautiful things about this pea and mint soup is how forgiving it’s when you need to work with what’s actually sitting in your fridge or pantry.
No fresh mint? Dried mint works too, just use half the amount. I’d add it with the peas instead of at the end.
Swap the butter for olive oil if you’re keeping things dairy-free. The onion can become shallots or even green onions if that’s what you’ve got.
Want more richness? A splash of heavy cream transforms this into something borderline luxurious.
Sometimes I’ll throw in a handful of spinach for extra green goodness.
What to Serve with Fresh Garden Pea & Mint Soup
When you’ve got a bowl of vibrant pea and mint soup in front of you, the question becomes what deserves a spot alongside such fresh, garden-bright flavors.
I’m partial to crusty bread—something with a good chew that can handle a serious dunking. Sourdough, focaccia, or even a simple baguette works beautifully.
For something more substantial, consider grilled cheese made with sharp cheddar or goat cheese. The creamy richness plays perfectly against the soup’s brightness.
A simple salad with peppery arugula and lemon vinaigrette keeps things light but satisfying. The contrast of textures makes every spoonful more interesting.
Final Thoughts
Look, this soup isn’t trying to be fancy or complicated—it’s just good, honest food that happens to taste like spring decided to jump into your bowl. I mean, what’s not to love about something that takes maybe fifteen minutes and makes your kitchen smell like a garden party?
Sure, you could add fancy garnishes or turn it into some elaborate production. But sometimes the best things are the simplest ones. This soup proves that point beautifully.
Trust me, your future self will thank you for keeping this recipe handy.
Fresh Garden Pea & Mint Soup
Ingredients
- 2 ½ cups peas fresh or frozen, defrosted
- 1 small/medium onion diced
- 1 tablespoon butter or olive oil
- 1 ½ cups vegetable or chicken stock
- 2 tablespoons fresh mint roughly chopped
- Salt and pepper to taste
- 1 tablespoon crème fraîche or sour cream for serving optional
Instructions
- Heat butter or oil in a pot over medium heat and cook diced onion until translucent, about 3-4 minutes.
- Add peas and stir to combine with the onions.
- Pour in stock and cover the pot. Simmer for 2 minutes if using frozen peas, or 5-7 minutes for fresh peas, until peas are bright green and cooked through.
- Remove from heat and stir in the roughly chopped fresh mint.
- Blend the soup until completely smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste.
- Serve hot with a dollop of crème fraîche or sour cream if desired.
Notes
Nutrition
Frequently Asked Questions
Can This Soup Be Made Dairy-Free?
I can easily make this soup dairy-free by using olive oil instead of butter and skipping the crème fraîche. The soup’s naturally creamy texture from blended peas won’t require dairy.
How Long Does Leftover Pea Mint Soup Stay Fresh?
I’d recommend storing your leftover soup in the refrigerator for up to three days. After that, the quality starts declining and it’s safer to discard it for food safety reasons.
Can I Freeze This Soup for Later Use?
Yes, I’d recommend freezing this soup! It’ll keep well for up to three months. I suggest freezing it without the cream garnish, then adding that fresh when you’re ready to serve after reheating.
What’s the Best Way to Reheat This Soup?
I’ll reheat your frozen soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in intervals, stirring between. Don’t boil it aggressively.
Can I Make This Soup Without a Blender?
I don’t recommend making this without a blender since you’ll get a chunky texture instead of smooth soup. You could try mashing with a fork, but it won’t achieve the same creamy consistency.