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30 Minute Pea Soup (From A Bag of Frozen Peas) from The Food Charlatan
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4.78 from 9 votes

30 Minute Pea Soup

Raise your hand if you've got a bag of frozen peas somewhere in the back of your freezer! This recipe is for you. It's a perfect last-minute meal (30 minutes, tops!) for when you haven't got a plan for dinner. Plus it's delicious!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 307kcal
Author: Karen


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 cup celery chopped
  • 4 cloves garlic crushed and chopped
  • 7 cups peas One 2 pound package frozen peas
  • 7 cups chicken broth
  • 1/4 teaspoon thyme
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon smoked paprika
  • 1 & 1/2 teaspoons salt more or less to taste
  • pepper to taste
  • 3/4 cup cream


  • In a large soup pot, melt butter over medium high heat.
  • Add olive oil.
  • When the mixture is hot, add the chopped onion and celery.
  • Sauté for about 5 minutes, stirring often, until the onions are translucent.
  • Add chopped garlic and stir for 1-2 minutes, until the garlic is fragrant.
  • Add the peas.
  • Add 7 cups of chicken broth, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.
  • Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
  • Turn the heat off. Use your immersion blender to puree the soup, or use a regular blender with a towel over the top of the spout (to let steam escape). You'll have to do a few batches.
  • If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
  • Add the cream to the soup and heat it up again on the stove if necessary.
  • Serve with extra crunchy French bread!


* you can use vegetable broth to make this vegetarian if you want.
* Smoked paprika is not the same as regular paprika. Regular paprika will still taste good, but it won't lend that smoky flavor we're going for.
Source: I got this recipe idea from Soni over at Soni's Food. She has a great blog full of tons of AMAZING looking Indian food, check it out!


Serving: 1cup | Calories: 307kcal | Carbohydrates: 30g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1638mg | Potassium: 747mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1941IU | Vitamin C: 90mg | Calcium: 96mg | Iron: 3mg