Cream of Pea Soup

Hanan Hussein


At our house we all love soup especially on cold days. This made me try to come up with as many different soups as I possibly can. The base for most of my cream soups is the same, then I add almost any vegetable. I always make a large batch that would be enough for 2 - 3 days, so keep that in mind when you make it if you don't want too much.
My absolute favorite soup of all is this cream of pea soup, I hope you like it.


★★★★★ 1 vote

8 - 10
5 Min
30 Min
Stove Top


  • 1/4 c
    olive oil, extra virgin
  • 1/3 c
  • 4 c
    chicken broth
  • or 4 c
    water + bouillon cubes
  • 3 c
  • 1 lb
    peas, frozen
  • ·
    salt and pepper

How to Make Cream of Pea Soup


  1. In a large enough pot, over medium heat add the olive oil and the flour and stir for about 3 minutes.
  2. Gradually add the chicken broth (or water if using bouillon) while stirring so as not to have lumps.
    Add the milk and peas and bring to boil. Lower the heat, partially cover and let it simmer for 30 minutes or until the peas are cooked and tender.
  3. Beat it up with an immersion blender until very smooth. Adjust taste to your liking with salt and pepper.
    Serve with heavy cream.
  4. In step 2 when it is time to add the peas you can add almost any vegetable instead. Here are some of what I tried: asparagus, broccoli, cabbage (thinly shredded), carrots, cauliflower, celery, leeks, mixed vegetables, potatoes, red lentils, tomato (juice or sauce), V8, zucchini.

Printable Recipe Card

About Cream of Pea Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy
Hashtags: #Cream #filling #PEA

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