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Creamy Spring Pea and Mint Soup

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This vibrant, creamy spring pea and mint soup is a quick, comforting dinner that celebrates the freshness of the season. Sweet peas, fragrant mint, and a swirl of tangy crème fraîche make every spoonful irresistible.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 4 cups frozen peas (about 19 oz; use fresh if available)
  • 3 cups 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 whole milk or unsweetened oat milk
  • 1/3 cup fresh mint leaves, loosely packed (stems removed)
  • 1/2 teaspoon lemon zest (optional)
  • 1/3 cup 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
  • Extra fresh mint leaves, torn or sliced (optional garnish)
  • Freshly cracked black pepper (optional garnish)
  • Lemon zest (optional garnish)
  • Drizzle of good olive oil (optional garnish)
  • Homemade croutons or toasted baguette slices (optional garnish)

Instructions

  1. Melt butter in a medium or large saucepan over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Add frozen peas and vegetable broth. Raise heat to bring to a gentle simmer. Stir occasionally. Once simmering, reduce heat and cook for 5-6 minutes until peas are bright and tender.
  3. Remove pot from heat. Blend soup until silky smooth using an immersion blender (or in batches with a countertop blender, venting the lid). Return soup to pot.
  4. Stir in milk and fresh mint leaves. Blend again until mint is fully incorporated and soup is evenly green. Taste and adjust salt or pepper as needed. Stir in lemon zest if desired.
  5. In a small bowl, mix crème fraîche, 1 tablespoon milk or water, and a pinch of salt until smooth and drizzle-able. Add more milk if needed to thin.
  6. Ladle hot soup into bowls. Swirl crème fraîche mixture over each bowl. Garnish with fresh mint, lemon zest, olive oil, or croutons as desired.

Notes

For vegan soup, use olive oil and coconut yogurt for the swirl. Add mint at the end for best flavor. If soup thickens, thin with broth or milk. Soup can be served hot or chilled. Adjust mint and lemon to taste. Soup freezes well (add swirl after reheating).

Nutrition

Keywords: spring pea soup, mint soup, creamy soup, vegetarian soup, easy dinner, crème fraîche, gluten-free, French soup, spring recipe, healthy soup

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