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Peasy Easy Sweet Pea and Mint Soup

Surprise them–serve this pea soup chilled. People don’t expect cold soup, and at first spoonful, they’re purring in delight. “What a pretty bright color, wow, this is delicious!” Delicately flavored peasy easy sweet pea and mint soup—it blows them away.

Easy Sweet Pea and Mint Soup | Letty's Kitchen

Easy peasy. Simply simmer sweet peas with fresh herbs, puree until smooth, and chill quickly, over ice. Complement the sweet pea flavor with dollops of tangy goat cheese and crunchy fresh peas. Tear a few fresh mint and basil leaves and float them on top, for a hint of the herbs inside.

fresh peas and herbs for Easy Sweet Pea and Mint Soup | Letty's Kitchen

Cruising around the Salt Lake Farmer’s Market for inspiration for this month’s seasonal recipe, I bought a bag of peas to shell, to sprinkle on salads or something. Then we walked past a booth where a couple of kids were literally shoveling fresh peas into pound bags. Already shelled peas. We stopped in our tracks.  “Who shells your peas?”, we asked. They answered, “We’ve got a combine, these were picked this morning.” Sold!

How cool is that? Fresh shelled peas, as many as you want, without the pain of opening each pod and dumping out the peas, pod by pod. Peasy easy. Pick up some mint and basil—soup’s on.

Peasy Easy Sweet Pea and Mint Soup details and notes:

  • This soup is equally delicious made with frozen peas. In fact, you need frozen peas for the bright green color. For the fresh to frozen pea ratio, see recipe below.
  • In cooler weather, serve this soup hot. Yummy again.

Easy Sweet Pea and Mint Soup | Letty's Kitchen

  • Substitute sour cream or crème fraîche for the goat cheese.
  • Use an immersion blender to puree the soup right in the pot.
  • A small amount of fresh tarragon adds a pleasing anise note to the soup. Don’t simmer the tarragon in the soup–add at the end, when you puree everything together.
  • Save pod peas for garnish–removing peas from a dozen or so pods doesn’t take all afternoon and everyone loves the fresh flavor and chew. If you don’t have fresh peas, finish with snow peas cut in ½-inch pieces.
  • If you have access to frilly pea shoots or pea tendrils, use them as garnish too.
  • My friend had some lemony sorrel in her garden, so I added a few sorrel leaves. Be judicious, as sorrel darkens when cooked and can change the soup color.
  • Vegans: Garnish with coarsely chopped cashews and/or thin coconut cream.
  • Adapted from a recipe in Maria Elia’s The Modern Vegetarian cookbook.

#Eat Seasonal:

Every month Becky of The Vintage Mixer blog gathers a group of recipe-writing bloggers, and, to get our creative juices flowing, she sends a list of seasonal produce. Those shelled peas at the Farmer’s Market inspired this recipe.

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Be sure to check out The Vintage Mixer’s first post this month, a roundup of seasonal recipe ideas for veggies and fruits. And, for more ideas, follow these blog links to see what everybody else created for July. I hope we inspire you to get in the kitchen and cook something delicious, and seasonal.

July Seasonal recipe collage

Chinese Napa Cabbage Salad by Food for My Family

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa by Floating Kitchen

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites

Chicken Gyro Bowls with Summer Veggies with Fresh Summer Veggies by Vintage Mixer

Latin Chipotle Quinoa Salad with Avocado by Foodie Crush

Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments

Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks

Artichoke and Avocado Dip by Kitchen Confidante

Grilled Squash, Corn and Kale Salad by Completely Delicious

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Peasy Easy Minty Pea Soup
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Serve this easy soup chilled or hot. Make with fresh or frozen peas--but use at least one quarter frozen peas for the bright green color.
  • 1 tablespoon olive oil
  • 1 small onion , finely chopped (heaping ½ cup)
  • 1 pound fresh or frozen green peas plus 6 ounces frozen green peas
  • 3 cups water
  • ¼ cup plus 2 tablespoons lightly packed fresh mint leaves
  • 1/4 cup lightly packed fresh basil leaves
  • 1 teaspoon sea salt
  • Goat cheese , sour cream or crème fraîche, as needed
  • Fresh shelled peas , or snow peas
  • Mint and basil leaves , for garnish
  • Optional: pea shoots or tendrils
  1. Heat the oil in a saucepan on medium flame. Sauté the onions until translucent, about 5 minutes. Do not let the onions brown.
  2. Add the first pound of peas, the water, the first ¼ cup of mint, the basil, and the salt. Bring to a boil, lower the heat, and simmer 10 minutes. (If you are using only frozen peas, simmer 20 minutes.) Stir in the remaining frozen peas and the remaining fresh herbs. Cook just until the second batch of peas are tender.
  3. Puree the soup using an immersion blender, or in batches in a regular blender.
  4. Make an ice bath: Fill a large bowl with ice and nest the saucepan of soup in it. Stir occasionally until the soup is cold. (Alternatively, transfer the soup to a metal bowl and nest that in the ice bowl.)
  5. Serve cold, or hot, with dollops of goat cheese or swirls of sour cream and fresh peas or snow peas. Decorate with fresh mint and basil leaves.
Recipe Notes
Substitute sour cream or crème fraîche for the goat cheese.


  • Love the name of this soup! So cute. And the goat cheese in here sounds incredible! I’m sold! Reply · 11 July, 2016

    • Thanks Liz. I couldn’t resist the peasy twist of words! Reply · 11 July, 2016

  • Liren

    I can just taste the freshness! Tarragon is something I’ve been obsessed with, so I love that you’ve added it to this soup, along with the mint and the goat cheese! Reply · 11 July, 2016

    • Glad you like it Liren! Reply · 13 July, 2016

  • Your green soup is a beautiful sight. GREG Reply · 11 July, 2016

    • And wait ’till you taste it Greg! Delicious!! Reply · 13 July, 2016

  • I look forward to fresh peas every year at my farmer’s market, and when I can buy them shelled I love them even more! This is such a gorgeous green color, Letty, and it sounds so fresh with that mint! Reply · 12 July, 2016

  • I think I bought peas from the same guys – Peterson Family Farms I think! Shelled is definitely a win for me. I used them in every meal for several days 🙂 Reply · 12 July, 2016

    • Yes–what a treat to find fresh shelled peas. I wish I had more right now! Reply · 13 July, 2016

  • I never make cold soups as often as I should, but this seriously looks SO gorgeous I need to give it a try asap! Love loooooove the color! Reply · 13 July, 2016

    • Cold soups are so wonderful on those hot summer days! Thanks Sarah–I hope you like the soup! Reply · 13 July, 2016

  • Cold soups are so underrated. Aside from gazpacho I almost never see them on restaurant menus. It’s a shame. This is gorgeous- the colors, the ingredients, the ease. Cheers! Reply · 16 July, 2016

    • Thanks Kelley! Hope you are enjoying your summer! Reply · 17 July, 2016

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