Creamy Spring Pea and Mint Soup Recipe – Easy Homemade Dinner with Crème Fraîche

Imagine that first real burst of spring in your kitchen—the kind where the air smells a little greener, and you can almost taste the freshness just by opening your window. That’s exactly the feeling I get when I whip up this creamy spring pea and mint soup. The color alone is enough to make you pause; it’s the brightest, most hopeful green, practically begging for a spot on your Pinterest board or your dinner table. The aroma—sweet peas, crisp mint, and a gentle oniony note—fills the room and lures everyone out from whatever they’re doing.

The first time I made this soup, I was trying to recreate a bowl I tasted at a cozy little bistro during a drizzly April in Paris (I know, could I sound any more cliché?). But, honestly, once I took that first spoonful, I was instantly hooked. It was one of those moments where you have to stop, close your eyes, and just appreciate something so simple yet so good. I remember standing over the pot, barefoot, swirling in the crème fraîche, and thinking, “Why did I ever buy canned soup?”

Growing up, peas were a staple in our dinners—sometimes mushy, sometimes bright and sweet, but never this delicious. If only my grandma could see me now, blending peas and fresh mint and turning them into something everyone actually fights over. My family can’t resist sneaking “taste tests” as the soup cools, and even my picky eater (you know the type) asks for seconds. This creamy spring pea and mint soup is dangerously easy and delivers pure, nostalgic comfort with a modern twist. It’s perfect for weeknight dinners, garden parties, or those moments when you just need a splash of color and comfort in your bowl.

I’ve tested this recipe more times than I should admit (all in the name of research, of course), and it’s become a staple for family gatherings and quick lunches alike. Every spoonful feels like a warm hug with a hint of brightness. If you’re looking for a way to celebrate the season or simply want a homemade soup that’s as beautiful as it is delicious, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Spring Pea and Mint Soup

Let’s face it, not all soups are created equal. I’ve made my fair share (some better left unmentioned), but this creamy spring pea and mint soup with fresh crème fraîche swirl stands out for all the right reasons. Here’s why you’ll find yourself making it again and again:

• Quick & Easy: This soup comes together in under 30 minutes. Perfect for those busy nights when you just can’t muster the energy for a complicated dinner but still want something homemade.
• Simple Ingredients: No need for fancy specialty items or hard-to-pronounce veggies. If you’ve got a bag of frozen peas, some fresh mint, and a little onion, you’re already halfway there.
• Perfect for Any Occasion: Whether you’re hosting a spring brunch, prepping a pretty starter for Easter, or just want a cozy bowl on a rainy afternoon, this soup fits the bill.
• Crowd-Pleaser: Kids, adults, picky eaters, and foodies all seem to agree—this soup vanishes fast. The bright flavor is universally appealing, and the crème fraîche swirl makes it look extra special (with zero fuss).
• Unbelievably Delicious: The combination of sweet peas and fresh mint is a total game changer. The texture is silky, the flavor is bright yet comforting, and the swirl of tangy crème fraîche takes every bite over the top.

What sets this recipe apart? It’s not just another green soup. The key is in blending the peas while they’re still fresh and vibrant, and adding the mint at the last moment so it stays fragrant—not overwhelming. I’ve tried adding the mint too soon, and trust me, it can turn a little toothpaste-y. The crème fraîche isn’t just for looks, either—it adds a gentle tang that balances the sweetness perfectly.

This is the kind of soup that makes you close your eyes and smile after the first spoonful. It’s comfort food, but with a light, springy twist. No heavy cream, no artificial flavors—just fresh, real ingredients that come together in one lovely bowl. Perfect for impressing your friends (without any stress) or turning an ordinary dinner into something memorable. If you’re craving a little taste of spring any time of year, this creamy spring pea and mint soup recipe is the one to try.

What Ingredients You Will Need

This creamy spring pea and mint soup recipe keeps things simple, fresh, and flavorful. Here’s what you’ll need to make enough for 4 hearty servings (or 6 starter bowls):

• For the Soup:
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, finely chopped (about 150g)
  • 2 garlic cloves, minced
  • 4 cups (540g) frozen peas (no need to thaw; use fresh if you’re lucky enough to find them in season)
  • 3 cups (720ml) vegetable broth (homemade or low-sodium store-bought)
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (120ml) whole milk or unsweetened oat milk (for extra creaminess; can use half-and-half for richer soup)
  • 1/3 cup (15g) fresh mint leaves, loosely packed (stems removed)
  • 1/2 teaspoon lemon zest (optional, but it brightens the flavor)
• For the Crème Fraîche Swirl:
  • 1/3 cup (80g) crème fraîche (or substitute full-fat sour cream or plain Greek yogurt)
  • 1 tablespoon whole milk or water (to thin for swirling)
  • Pinch of salt
• Optional Garnishes:
  • Extra fresh mint leaves, torn or sliced
  • Freshly cracked black pepper
  • Lemon zest
  • Drizzle of good olive oil
  • Homemade croutons or toasted baguette slices

Ingredient Notes & Swaps:

• If you’re using fresh peas, shell them right before cooking and blanch quickly for best flavor.
• For a vegan version, skip the butter and crème fraîche—olive oil and a swirl of coconut yogurt work beautifully.
• Mint can be adjusted to taste—start with less if you’re cautious, or add more for a bolder flavor.
• Don’t have crème fraîche? Full-fat sour cream or Greek yogurt is a great swap.
• Using a quality vegetable broth (I like Pacific Foods or homemade) gives the best base flavor.

Honestly, these are all ingredients you’ll reach for again and again. Nothing fancy—just the good stuff.

Equipment Needed

You don’t need a gourmet kitchen to make this creamy spring pea and mint soup. Here’s what I use every time:

• Medium or Large Saucepan: A 3-4 quart pot is perfect for simmering the soup without splashing everywhere. I use my old enameled Dutch oven—it keeps the temperature even and is easy to clean.
• Cutting Board & Chef’s Knife: For prepping onions, garlic, and mint. Any sturdy board will do the trick.
• Measuring Cups & Spoons: For accuracy, especially if you want consistent results each time.
• Blender: An immersion blender makes this recipe a breeze (you can blend right in the pot). A regular countertop blender works too—just be careful blending hot soup (always vent the lid!).
• Ladle: For serving and transferring soup to the blender if needed.
• Small Bowl & Spoon: For mixing the crème fraîche swirl.
• Optional: Fine mesh strainer (if you want your soup ultra-silky), though I usually skip this step unless I’m feeling fancy.

Don’t have a blender? You can mash the soup with a potato masher for a chunky version. If your budget is tight, a basic stick blender can be found for under $20—mine’s lasted for years. Just be careful with hot liquids, and always blend in small batches if using a traditional blender (I’ve learned that lesson the hard way—pea soup on the ceiling is not fun!).

How to Make Creamy Spring Pea and Mint Soup

1. Sauté the Aromatics (5 minutes):
   
   Melt 2 tablespoons (28g) unsalted butter in your saucepan over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent—about 4-5 minutes. If it starts to brown, lower the heat. Add the minced garlic and cook for another 30 seconds, just until fragrant (don’t let it burn or turn bitter).
2. Add the Peas & Broth (10 minutes):
   
   Pour in 4 cups (540g) frozen peas and 3 cups (720ml) vegetable broth. Raise the heat a bit to bring to a gentle simmer. Stir occasionally, scraping up any onion bits stuck to the bottom. Once simmering, reduce heat to maintain a gentle bubble. Cook for 5-6 minutes, just until the peas are bright and tender but not mushy. (If you overcook, the color can dull.)
3. Blend Until Smooth (5 minutes):
   
   Remove the pot from the heat. If using an immersion blender, blend right in the pot until the soup is silky smooth (or leave it a bit chunky if you like texture). If using a countertop blender, blend in batches—filling the jar no more than halfway, and venting the lid to let steam escape. (Tip: Place a towel over the lid for safety!) Return the soup to the pot.
4. Add Dairy & Mint (2 minutes):
   
   Stir in 1/2 cup (120ml) whole milk and 1/3 cup (15g) fresh mint leaves. Blend again until the mint is fully incorporated and the soup is a gorgeous, even green. Taste and add more salt or pepper if needed. For extra zing, stir in 1/2 teaspoon lemon zest.
5. Prepare the Crème Fraîche Swirl (1 minute):
   
   In a small bowl, stir together 1/3 cup (80g) crème fraîche, 1 tablespoon milk, and a pinch of salt until smooth and drizzle-able. If it’s too thick, add a splash more milk.
6. Serve & Swirl (2 minutes):
   
   Ladle hot soup into bowls. Use a spoon to drizzle or swirl crème fraîche over each bowl. Garnish with fresh mint, lemon zest, a drizzle of olive oil, or croutons as you like.

Preparation Notes:

• If the soup thickens as it sits, thin with a splash of broth or milk before serving.
• For extra-silky soup, strain through a fine mesh sieve after blending.
• Be careful blending hot liquids! Always vent the blender lid, and never fill more than halfway.
• For a vegan version, use olive oil and coconut yogurt for the swirl.

I like to taste as I go—sometimes peas are sweeter, sometimes they need a bit more salt or lemon. Trust your taste buds!

Cooking Tips & Techniques

After years of making creamy spring pea and mint soup (and a few memorable failures), here are the tips I wish I’d known from the start:

• Don’t Overcook the Peas: The secret to that vibrant green color is quick cooking. If peas simmer too long, their color and flavor fade. I always set a timer for 5 minutes once the peas go in—just until tender, never mushy.
• Add Mint at the End: I learned the hard way that mint can turn bitter or overpowering if cooked too long. Always blend it in after removing the soup from the heat for the freshest, brightest flavor.
• Use Good Broth: Since this soup is all about the peas, a bland broth will let you down. Homemade vegetable broth is amazing, but a good-quality boxed kind works too. If you use water, add a little more salt and a squeeze of lemon for flavor.
• Vary the Texture: If you like a rustic soup, blend just half and leave the rest chunky. For a truly smooth finish, run the soup through a fine mesh strainer (though honestly, I usually skip this—life’s too short!).
• Be Wary of Hot Blending: If you’re new to blending hot soups, go slow and always vent the lid. I once ended up cleaning pea soup off the cabinets—never again!
• Make Ahead: This soup reheats beautifully. If you’re planning ahead, wait to add the crème fraîche swirl until serving.
• Balance the Flavors: If your soup tastes flat, try a pinch more salt or a tiny squeeze of lemon juice. Sometimes the simplest fix makes the biggest difference.

Honestly, the more you make this soup, the more you’ll find little tricks that suit your taste and kitchen. Don’t be afraid to experiment!

Variations & Adaptations

This creamy spring pea and mint soup recipe is a chameleon—it adapts to whatever you’ve got in the fridge or whatever your taste buds are craving. Here are some favorite ways to switch things up:

• Vegan Version: Skip the butter and use olive oil for sautéing. Swap the milk for your favorite plant-based option (oat milk is lovely and creamy). Use coconut yogurt or cashew cream instead of crème fraîche for the swirl.
• Lemon & Herb Twist: Add a handful of fresh parsley or basil with the mint for a more herbal flavor. A squeeze of lemon juice right before serving brightens everything up (especially if your peas aren’t super sweet).
• Extra Protein: Stir in a scoop of plain Greek yogurt or silken tofu while blending for a boost of protein and even more creaminess. I sometimes do this for lunch if I want to feel full longer.
• Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce for a subtle heat that’s surprisingly good with the sweet peas and cool mint.
• Different Cooking Methods: If you have a pressure cooker or Instant Pot, you can sauté the onion and garlic, add peas and broth, and cook on high pressure for 1 minute, then quick release and blend with mint and milk. Super fast!
• Allergen Substitutions: Use dairy-free alternatives for butter and milk, and swap out crème fraîche for soy or coconut yogurt if needed. For nut allergies, stick with oat or rice milk instead of almond.

One of my favorite personal tweaks? Swapping half the peas for fresh zucchini in late summer—the soup turns out a little lighter, and still just as green and delicious.

Serving & Storage Suggestions

This creamy spring pea and mint soup is best served hot, with a generous swirl of crème fraîche and a sprinkle of fresh mint on top. I love to pair it with a crusty baguette or homemade croutons—something with crunch to balance the creaminess.

• Serving Temperature: Serve steaming hot for coziness, or chill and serve cold as a refreshing starter on a warm day (it works both ways!).
• Presentation: Swirl in the crème fraîche just before serving. Add a little lemon zest, drizzle of olive oil, or a few mint leaves for that “wow” factor.
• Pairings: This soup is lovely with a spring salad, savory tart, or a crisp white wine. It’s a light yet satisfying meal on its own, too.
• Storing Leftovers: Let the soup cool, then refrigerate in an airtight container for up to 4 days. The flavor actually gets deeper overnight.
• Freezing: Freeze in portions for up to 2 months (skip the crème fraîche swirl until serving). Thaw overnight in the fridge, and re-blend if needed for the best texture.
• Reheating: Gently rewarm on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens too much. Avoid boiling, which can dull the color.

Honestly, this is one of those soups that’s even better the next day—just add your swirl fresh for the prettiest bowl.

Nutritional Information & Benefits

This creamy spring pea and mint soup is not just a feast for the eyes—it’s wholesome, too. Here’s a quick look at what you’re getting per serving (about 1 bowl, without toppings):

• Calories: ~210
• Protein: 7g
• Fat: 8g (with crème fraîche)
• Carbohydrates: 26g (mostly from peas)
• Fiber: 6g
• Sugar: 9g (naturally from peas and milk)

Health Benefits: Peas are packed with plant protein, vitamins A and C, and fiber. Mint aids digestion, and the soup is naturally gluten-free and can be made dairy-free and vegan with simple swaps. If you’re watching sodium, use a low-sodium broth and adjust salt to taste. The only common allergens are milk products (easily substituted).

I love how this recipe makes eating vegetables feel like a treat—delicious, nourishing, and totally doable for weeknights or special occasions alike.

Conclusion

Let’s be honest—there’s something magical about turning humble peas and mint into a creamy, vibrant soup that’s both beautiful and comforting. This creamy spring pea and mint soup recipe is the one I keep coming back to, whether I’m cooking for family, friends, or just myself after a long day. It’s quick, easy, and endlessly customizable to suit whatever you’re craving (or whatever the season brings).

If you’re looking for a soup that feels like a bowl full of sunshine, you’re in the right place. Don’t be afraid to try your own twists—add more herbs, change up the swirl, or serve it chilled in summer. I promise, you’ll love having this recipe in your back pocket as much as I do.

If you make it, leave a comment below or share your version on Pinterest or Instagram (tag me, I’d love to see!). Here’s to more green in our kitchens, more comfort in our bowls, and more reasons to gather around the table. Happy cooking!

FAQs About Creamy Spring Pea and Mint Soup

Can I use fresh peas instead of frozen?

Absolutely! If you have access to fresh peas, just shell them and blanch for 1-2 minutes before using. The flavor will be even sweeter and brighter.

How do I make this soup vegan?

Use olive oil instead of butter, your favorite plant-based milk, and top with coconut yogurt or cashew cream instead of crème fraîche. The soup stays creamy and delicious without any dairy.

Can I freeze this soup?

Yes! Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw and re-blend if needed for smoothness. Add the crème fraîche swirl after reheating for best texture.

What if I don’t like mint?

No worries. You can reduce the mint or substitute fresh basil or parsley for a different herbal note. The soup will still be creamy and flavorful with just peas and a touch of lemon zest.

Is this soup gluten-free?

Yes, as written, this creamy spring pea and mint soup is naturally gluten-free. Just double-check your broth ingredients to be sure.

Print