The Best Homemade Pea Soup Recipe

I’ve always believed that the best meals are the ones that comfort and nourish, and homemade pea soup fits that perfectly. It’s a dish that balances simplicity with rich, layered flavors, making it a timeless favorite. Whether you’re looking for a hearty meal on a cold day or a nutritious option packed with protein and fiber, this recipe has something to offer. There’s a secret twist I use that elevates it—care to find out?

Recipe

I can confidently say this homemade pea soup is the kind of recipe you’ll make again and again—it’s a total crowd-pleaser. What makes it special? The blend of sweet peas, aromatic herbs, and a hint of smokiness from smoked ham hock or bacon creates a depth of flavor that’s downright irresistible.

This recipe is a staple in my kitchen, especially when I’m craving something hearty yet simple. Envision this: a velvety, creamy soup with tender peas and chunks of savory meat, all coming together in a bowl that feels like a warm hug.

It’s comfort food at its finest, and the best part? It’s so easy to whip up. Whether you’re a seasoned cook or just starting out, this soup will make you feel like a pro. Trust me, one spoonful and you’ll be hooked.

Ingredients

The secret to a rich, velvety pea soup lies in balancing fresh and pantry staples—don’t skip the aromatics, and embrace the flexibility of using frozen peas for convenience without sacrificing flavor.

Base Ingredients:

• 2 cups dried split peas (green or yellow—green adds a deeper color, yellow is slightly sweeter) *Pro tip: Rinse and soak them overnight for faster cooking and creamier texture.*
• 1 large onion, diced (yellow for sweetness, white for sharper flavor)
• 2 carrots, chopped (adds natural sweetness; no fresh? Use ½ cup frozen)
• 2 celery stalks, chopped (essential for depth—swap with 1 tsp celery seed in a pinch)
• 3 garlic cloves, minced (non-negotiable for that savory backbone)

Flavor Boosters:

• 6 cups vegetable or chicken stock (homemade if possible; bouillon works but adjust salt)
• 1 bay leaf (remove before blending—it’s the stealthy flavor enhancer)
• 1 tsp smoked paprika (or ½ tsp liquid smoke for a rustic twist)
• Salt & black pepper (season in layers; taste after blending)

Finish & Garnish:

• 2 tbsp butter or olive oil (butter adds silkiness; olive oil keeps it vegan)
• Fresh parsley or chives (a must for brightness—dried herbs won’t cut it here)
• Croutons or crispy bacon (optional but *highly* recommended for texture)

*Little win:* A splash of lemon juice or cream at the end elevates it from homey to gourmet.

How to Make the Best Classic Split Pea Soup

• Season to taste. Once the peas are tender, remove the bay leaves and season with salt and pepper.

Taste and adjust as needed—this is your moment to make it just right!

• Optional: Blend for creaminess. For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.

This step is optional but adds a creamy finish.

• Serve hot. Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil.

Pair with crusty bread for a comforting meal.

Pro Tip: If the soup thickens too much upon cooling, simply add a splash of broth or water when reheating.

Watch-Out Warning: Avoid adding acidic ingredients like tomatoes or vinegar before the peas are fully cooked, as they can slow down the softening process.

Nutrition

Pea soup is a nutritious dish packed with essential vitamins and minerals. Here’s a breakdown of its nutritional content per serving:

Chef Tips

When making pea soup, I always recommend soaking dried peas overnight to cut down on cooking time and guarantee they soften evenly.

For extra flavor, sauté onions, carrots, and celery before adding the peas.

A ham bone or smoked sausage boosts richness—don’t skip it!

Blend half the soup for creaminess but leave some texture.

Finish with fresh herbs and a splash of lemon juice to brighten it up.