Summer Pea Soup

SoupQuick and EasyVegetarianPeas

Delicious pea soup recipe with petit peas, mint, cream, broth, and shallots. Serve hot or cold.

Photography Credit: Elise Bauer

Every time I take a cooking class from Sacramento chef Evie Lieb I’m inspired for weeks with new ideas and recipes for bringing out the best from ingredients.

This summer pea soup is an Evie inspiration, a re-creation of soup she often finds in restaurants throughout France during her summer trips.

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Summer Pea Soup

Unlike split pea soup, this soup uses frozen peas (Petite Peas are available at Trader Joe’s), and it cooks up in less than half an hour.

It’s just as good cold as hot, so it’s ideal for the warm days of summer. An infusion of mint in the broth adds a delicious touch to the flavor of the peas.

Summer Pea Soup Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Makes 4 medium sized servings.



  • 1 large shallot, minced (about 3 Tbsp)
  • 1 1/2 tablespoons unsalted butter
  • 2 cups low sodium chicken broth or vegetable broth (for vegetarian option)
  • 2 sprigs of mint, about 6 inches in total stem length
  • 1 pound of frozen petite peas (available at Trader Joe's)
  • 1/4 cup heavy cream
  • Salt and freshly ground pepper to taste
  • Crème fraîche for garnish (can substitute sour cream diluted with cream)
  • Strips of fresh mint for garnish


1 Cook the shallots in butter: In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

2 Add broth and mint, then peas: Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

3 Discard the mint and purée the soup in a blender until completely smooth.

4 Blend in the cream. Taste and correct seasoning.

Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.

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Chef Evie Lieb in her kitchen

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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12 Comments / Reviews

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Did you make it? Rate it!

  1. SassyJanester

    I like to think I am one of your early readers–when you were still recuperating with your parents. This is one of my personal favorites, especially when my mint is just popping up in the herb bed. Bringing it to lunch as a friend’s today, and working a bit too fast, accidentally put in Vanilla Scented Almond Milk instead of 2% (I never do heavy cream)–I thought I had reuined it–but it is delicious! Thank you for all the years of wonderful recipes and family stories. BTW, my friend is serving tomato spinach quiche and pansy iced tea–it will be a divine combo.


  2. k

    I also had trouble with the skins. And, yes, I DID use petit peas.

  3. Stephanie

    This was yummy but only made a small amount
    also i forgot to discard the mint and still tasted good


  4. Ally

    Sounds great, and I can’t wait to try it. If I can’t find petit peas, what would you suggest for a substitute?

    Regular shelled peas. ~Elise

  5. Kim

    I’ve made this twice now and I just love it! Perfect soup for summer and such a vibrant color. Thanks Elise.


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