This Spring Pea and Basil Soup is fresh, bright and incredibly easy to make using frozen peas. The perfect soup for rainy spring weather!
Spring in Chicago means an endless ping-pong match between flip-flops and fleece lined boots (sometimes in the same day!). When my heart craves spring, but my frozen feet crave comfort, this Spring Pea & Basil Soup checks ALL THE BOXES.
Easy Peasy Puree
The mild, sweet flavor and naturally creamy texture of frozen peas works beautifully with fresh basil. Leeks and onion add savory notes, along with Aneto Natural Vegetable Broth which adds the ideal flavorful base as a foundation. After a quick sauté in a pot, transfer this mixture to a blender to puree into perfect smoothness and you’re ready to serve.
Despite the bright green color, this soup is surprisingly kid-friendly. As far as vegetables go, sweet, mild peas tend to be an easy sell. They’re also loaded with protein and fiber, making this a wonderful complete meal.
Make it a Meal
To round out dinner at our house, I serve this Spring Pea and Basil Soup with a dollop of lemony yogurt on top. The yogurt adds a beautiful color contrast, a wonderful tang and additional creaminess to an already yummy bowl.
To make this a heartier meal, serve your Spring Pea and Basil Soup with some easy sandwiches alongside. My kiddos love this one served with grilled cheese and for the adults, I highly recommend my asparagus, fresh mozzarella and prosciutto sandwiches — this is basically the ultimate cure to spring showers!
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Spring Pea and Basil Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
Description
This Spring Pea and Basil Soup is fresh, bright and incredibly easy to make using frozen peas. The perfect soup for rainy spring weather!
Ingredients
- 2 tablespoons butter, diced
- 1 medium onion
- 2 leeks, white and green parts only, diced
- 4 cups Aneto Natural Vegetable Broth
- 5 cups frozen peas
- ½ cup loosely packed basil leaves
- Salt & pepper to taste
- 1 teaspoon fresh lemon juice
- Topping: 1/2 cup plain yogurt or sour cream mixed with the juice of 1 lemon and 1 teaspoon kosher salt
- Optional garnishes: Freshly minced basil, 1/4 cup fresh or frozen peas (thawed)
Instructions
- Melt butter in a Dutch oven or large heavy-bottom pot over medium heat. Add onion and leeks and cook uncovered, stirring occasionally until soft, about 10 minutes.
- Add peas and broth and bring to a boil.
- Transfer pea mixture to a blender in batches. Add basil and puree until smooth. Return soup to pot and continue to simmer for 5 minutes more.
- Season generously with salt and pepper and teaspoon of lemon juice.
- Serve with a dollop of lemon/yogurt mixture and a sprinkle of fresh basil.
Keywords: Peas, Soup, Vegetarian, Pea Soup, Spring
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