Spring Pea & Basil Soup Recipe

Spring Pea & Basil Soup Recipe

How To Make Spring Pea & Basil Soup

Embrace spring with this light and bright sweet pea and basil soup. The healthy dish also showcases the tastes of lime, shallot, and Parmigiano.

Cooking: 30 minutes
Total: 30 minutes



  • 3tbspextra virgin olive oil
  • 1cuproughly chopped shallots
  • 6cupslow sodium vegetable broth
  • 6cupsfrozen peas,(2 lbs)
  • 1smalllime
  • salt and freshly ground black pepper
  • ½cupfresh basil leaves,loosely packed, roughly chopped
  • 2tbspParmigiano-Reggiano,grated


  1. Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.

  2. Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper.

  3. Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.

  4. Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Purée with a stick blender until smooth and creamy.

  5. Taste and adjust seasoning. Ladle the soup into bowls and serve hot, or chill and serve cold.


  • Calories: 202.42kcal
  • Fat: 8.27g
  • Saturated Fat: 1.57g
  • Monounsaturated Fat: 5.27g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 24.89g
  • Fiber: 7.56g
  • Sugar: 9.10g
  • Protein: 9.09g
  • Cholesterol: 2.11mg
  • Sodium: 951.38mg
  • Calcium: 97.10mg
  • Potassium: 339.00mg
  • Iron: 2.72mg
  • Vitamin A: 158.09µg
  • Vitamin C: 29.68mg
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