There’s something undeniably comforting about a warm bowl of green pea soup on a chilly day. This Campbell’s-inspired recipe delivers creamy comfort with simple ingredients and straightforward steps.
By combining tender green peas with aromatic vegetables and a touch of cream, you’ll create a comforting soup that’s both nourishing and satisfying. Let’s get started!
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Difficulty
Medium
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Category
Poultry
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Duration
30 min
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Calories
Low Cal
Ingredients for Campbell’s Green Pea Soup
Simple ingredients come together to create this creamy, comforting green pea soup.
For the best flavor, use fresh green peas when in season. Frozen peas work well too. Yellow onion provides a sweet base—don’t skip sautéing it until soft. If using frozen peas, thaw them first to avoid excess water.
No heavy cream? Half-and-half is a good substitute, or coconut cream for a dairy-free version. Fresh thyme is ideal, but dried thyme works at one-third the amount. For a vegetarian version, use vegetable broth instead of chicken broth.
This soup stores well in the fridge for up to 4 days. Reheat gently to avoid curdling the cream. You can also freeze it for 3 months without the cream—add it when reheating.
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Why You’ll Love This Recipe
Quick Prep: I can whip up Campbell’s green pea soup in under 30 minutes, and it’s honestly a lifesaver on busy weeknights.
Rich Flavor Profile: The combination of sautéed garlic and yellow onion with fresh green peas creates a ridiculously good taste that I’ve come to rely on.
Family Friendly: This soup is a solid choice for meal prep or a quick dinner that everyone will enjoy – my kids love it, and it’s easy to reheat.
Budget Friendly: Using basic pantry staples like all-purpose flour and unsalted butter, this recipe is easy on the wallet and still delivers a creamy, comforting bowl of goodness.
Step-by-Step Instructions for Creamy Green Pea Soup
Follow my detailed guide to create a rich and comforting green pea soup that’s sure to become a favorite.
Step 1: Sauté the Aromatics
In a large pot, melt the 4 tbsp Unsalted Butter over medium heat. Once foamy, add the 1 whole Yellow Onion and cook for 5-7 minutes until it becomes translucent and starts to caramelize. You’ll know it’s ready when the onion releases a sweet aroma and turns a light golden brown.
Next, add the 3 cloves Garlic Cloves and continue cooking for another 1-2 minutes. Stir constantly to prevent the garlic from burning, as it can quickly turn bitter. The mixture should be fragrant and aromatic, indicating that the garlic is cooked to perfection.
Step 2: Create the Roux and Add Broth
Sprinkle the 2 tbsp All-Purpose Flour over the onion and garlic mixture, stirring constantly to create a smooth roux. Cook for 1-2 minutes until the flour is lightly golden and has a nutty aroma. This step is crucial as it thickens the soup and adds depth to the flavor.
Gradually pour in the 4 cups Chicken or Vegetable Broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5 minutes until it thickens slightly. The soup should coat the back of a spoon, indicating that it’s ready for the next step.
Step 3: Add Peas and Finish with Cream
Add the 2 cups Fresh Green Peas to the pot and continue to simmer for 8-10 minutes until they’re tender. You can check for doneness by mashing a few peas against the side of the pot; they should be soft and easily mashed.
Stir in the 1 cup Heavy Cream and cook for an additional 2-3 minutes until the soup is heated through. The cream adds a rich and creamy texture to the soup, balancing out the flavors. Season with 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper to taste.
Step 4: Blend and Serve
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot. Be cautious when blending hot liquids, as they can splatter and cause burns.
Ladle the creamy green pea soup into bowls and garnish with 0.25 cup Fresh Mint Leaves. The fresh mint adds a bright and refreshing flavor to the rich soup, creating a perfect balance of flavors. Serve immediately and enjoy the comforting warmth of this delicious soup.
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Pro Tips For Making Campbell’S Green Pea Soup
Sauté Slowly: Take your time sautéing the Yellow Onion and Garlic Cloves in Unsalted Butter until they’re translucent and starting to caramelize – it’s worth the extra 5 minutes for deeper flavor.
Don’t Overprocess Peas: After adding Fresh Green Peas, resist the urge to over-blend the soup – a slightly chunky texture is more appealing and retains some of the peas’ natural sweetness.
Roux Matters: When making the roux with All-Purpose Flour and butter, cook it for at least 2 minutes to remove the raw flour taste, ensuring a richer, more complex soup.
Simmer Gently: Once you’ve added your liquid, let the soup simmer gently – a rolling boil can break down the peas too much, making the soup unappealingly mushy.
Best Sauces and Condiments for campbells green pea soup
Creamy Garnishes
For an extra luxurious touch, try adding a dollop of sour cream or crème fraîche on top. The tanginess provides a nice contrast to the rich pea soup. You can also sprinkle some chopped chives or scallions for added freshness. 🌿
Crunchy Toppings
A sprinkle of crispy bacon bits or croutons can add a satisfying crunch. For a lighter option, try toasted pumpkin seeds or pine nuts. These textures complement the creamy soup beautifully.
Herb Infusions
Fresh herbs can elevate the flavor profile of your soup. Add a sprig of fresh parsley or mint to the pot during the last few minutes of cooking. You can also use herb-infused oils like basil or thyme oil as a finishing touch.
Spicy Kick
If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to taste. This adds a nice contrast to the creamy sweetness of the peas.
Cheesy Delight
A sprinkle of grated Parmesan or crumbly goat cheese can add depth and richness. The umami flavor pairs well with the peas and cream, creating a more complex taste experience. 🧀
Other Options
For a different twist, try adding a squeeze of fresh lemon juice or a drizzle of truffle oil. These can brighten up the flavors and add an interesting dimension to your soup.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 220kcal
% Daily Value
Total Fat 16g21%
Saturated Fat 10g50%
Cholesterol 40mg13%
Sodium 550mg24%
Total Carbohydrate 16g6%
Dietary Fiber 4g14%
Sugars 6g
Protein 6g12%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use frozen peas instead of fresh ones?
Yes, you can use frozen peas as a substitute for fresh peas. Simply thaw them first by leaving them in room temperature for a few hours or by thawing them in cold water. Frozen peas work well in this recipe and won’t affect the overall flavor.
2
How can I make this soup dairy-free?
To make this creamy green pea soup dairy-free, you can replace the heavy cream with a non-dairy alternative such as coconut cream or a plant-based cream. You can also use a dairy-free butter substitute for sautéing the aromatics. This will help maintain the creamy texture without the dairy.
3
Can I make this soup in advance?
Yes, you can make this soup ahead of time. Prepare the soup up to the point where you add the heavy cream, then refrigerate or freeze it. When you’re ready to serve, reheat the soup gently and stir in the cream. This will help prevent the cream from curdling.
4
How long does this soup keep in the fridge?
This creamy green pea soup will keep in the refrigerator for up to 4 days when stored properly in an airtight container. Reheat it gently over low heat, stirring occasionally, until warmed through.
I'm Tyler Parker, and I've been cooking since my Aunt Linda handed me a whisk at age eight in her cramped Portland, Oregon kitchen—she swears I made the lumpiest gravy ever tasted in 2003, but she ate it anyway. The smell of her rosemary-garlic roast still drags me back to that rainy afternoon when she taught me to crush herbs with the heel of my hand. Over the past 17 years I've burned, under-salted, and over-fermented more dishes than I can count, but the breakthrough came in 2016 when my Thanksgiving turkey caught fire; the skin blackened, yet the meat stayed juicy—family fought over the smoky slices and I realized perfection is overrated. These days I live in Denver with my wife Carla, our daughter Olive (age 5), and a rescue mutt named Pickle who parks himself by the stove for dropped carrots. When I'm not tinkering with green-chile recipes, I'm skiing knee-deep powder or restoring a beat-up '72 Mustang in the garage. My lucky charm is a chipped blue Pyrex bowl I snagged at a yard sale for fifty cents—every batch of pancakes tastes better in it, or so I tell myself while flipping at sunrise.
