Green Pea Soup

Total Time:
25 min
10 min
15 min

4 (1 1/4 cup) servings

  • 1 teaspoon olive oil
  • 1 large onion, sliced (about 1 1/2 cups)
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 (10-oz) bag frozen peas
  • 4 teaspoons plain nonfat yogurt, optional

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    54 Reviews
    4 54
    0/1000 characters
    Your Rating:
    Sort by: 
    Simple and good! Recipe is a keeper. Put it over a little goat cheese instead of using the yogurt.
    Delicious and light on a hot summer night. Had to substitute fennel seed for tarragon; still yummy but anxious to try it exactly as she wrote it. A new staple in my house.
    Quick, Easy, and Delicious!!
    DELICIOUS!!! I use fresh tarragon which adds a nice light freshness. Absolutely love this soup!
    This recipe is yummy and easy to make, but it's a tad bit bland. I have a pretty demanding palate and need for spice, so that could be the reason - I had to add quite a bit more seasoning. But it was a beautiful color and a nice starter or dish for a more heavily-flavored entrée.
    Nothing this easy should be so good!
    First course dinner party recipe instead of salad.
    Make a day or two ahead.
    Go easy on the tarragon, otherwise it is perfect.
    I pair it with a creamy carrot soup and serve the two together in one soup plate, side by side, with a single gentle swirl to make a beautiful and easy presentation. Adjust liquid so they don't run together too much. Peas and carrots soup: both so easy and so springtime! Make double batches and freeze for another go.
    Good, but not AS good as a bowl of split pea soup.
    A really yummy soup. So quick to make and nutrious too.
    I found this recipe while I was trying to find a good way to use up my frozen green peas in the freezer.
    It turned out that this soup was more than the leftover soup!
    The green color is beautiful and looks gorgeous.
    I added a spoonful of sour cream on top in stead of yogurt, and the soup was really delicious.
    If you are intimidating about cooking this is the recipe is for YOU. Easy Easy Easy! The color is STUNNING. I added celery and 1 glove of garlic to up the nutrition value and add a little more flavor depth. Also added basil instead of tarragon. I used what I had on hand. My two favorites onion and peas! Can't get any better. I used the plain yogurt to swirl in. I like the sour taste and much healthier for you. i will definitely add this to my monthly mix of mainstay meals.
    This was a snap to put together. I added in 1 tbsp of cream to make it a little creamier, used sour cream since I didn't have yogurt on hand, and sprinkled with chives to make it pretty. :) I substituted vegetable broth for chicken broth to keep it vegetarian for my daughter. I even forgot the tarragon but it was still really tasty without it--judging from some of the reviews maybe it turned out better because of it.
    This is Easy, everyone likes it and healthy. You can't ask for more then that. I especially like to start a dinner with this since it is not a heavy soup. My kids like it with sandwiches for lunch or alone as a snack during homework. All around a family favorite!!
    I initally made this soup because I have started to cook things that my 8 month old baby can eat too, as he has mostly given up jarred/pureed baby foods. I figured I could mix this soup with some cereal and if he didn't like it at least I didn't waste an entire jar of food and my family could still eat the rest. This is a VERY yummy recipe! It definately takes frozen green peas to a new level. I LOVE it! My 3 year old daughter-who argues with eating anything lately-ate this without a fight. It was very easy to make as well, taking less than 5 minutes of actual work and about 15 minutes of cook time. I will be making lots of this in the future. Thanks Ellie!
    So easy to make, so healthy....probably one of the best soups I have ever eaten. Great recipe. You will win everyone over with soup.
    My husband is very particular about having some type of meat with his dinners, so I cooked some Canadian bacon and chopped it up as the garnish for this soup rather than using yogurt (I added significantly more of the Canadian bacon to his soup than to mine). It was really tasty and more remniscent of the type of split pea and ham soup that my mom used to make while still being very healthy.
    My husband doesn't like green peas so I wasn't sure if he would eat this soup or not. He absolutely love it. I like peas so I knew I would, but didn't realize how much. I've made it again recently and I think it taste better and better every time.

    Jerrie Sanders
    Rochester, NH
    I love split pea soup, and rather than cooking something all day long in a slow-cooker, I literally made this for tomorrow's lunch while I made tonight's dinner. I used canned sweet peas rather than frozen since I had these on hand in the pantry, and I did omit the tarragon since I didn't have that either. I only used 1 can of chicken broth (2 cups) and a can of peas (15 oz), so I'm sure mine came out thicker than this would. Still delicious, fresh, and a beacon of light with all of these Thanksgiving leftovers around : )
    Love this soup! I was really easy and the presentation is beautiful. More recipes like this one, please!
    Yes, i saw Ellie make it the other day and had to make it...just love it..
    it was excellent and it was only 94 calories
    This wasn't the most amazing soup I've ever had in my life, but the flavor was good, the color was fun, and you can't beat the low calorie count. And it was easy! I will definitely make this recipe again.
    The tarragon wrecked the soup!
    I watched Ellie make this soup one afternoon and immediately had to make it! I love the flavor. I love the color! I love Ellie! I've made it many times since and have taken it to work to treat my friends. Thanks so much for the wonderfully healthy recipes!
    Pea soup does not go well with tarragon alone, too much tarragon in this recipe. This soup does not taste good at all. Instead of making this light pea recipe soup, I rather have just the peas in a salad. None of my family memeber like this soup. I think adding a little butter and olive oil to sautee the onion and 1 glove of garlic, and one bay leave will add a lot more flavor and make this soup much better and enjoyable. Forget about the tarragon and no need for any yogurt or creme.
    An elegant soup- I will make again and again.
    So fresh and sweet, the yogurt in it is amazing!
    Easy to prepare, simple ingredients, very fresh flavor...can't ask for more!
    This is a great go-to quick soup recipe! It had wonderful flavor and was SO easy to make. I topped the soup with diced red pepper and served it with crusty bread. Wonderful light dinner. And it reheats beautifully.
    This soup was not only easy to prepare but delisious and healthy aswell. I will definately be making this soup again.
    I make this soup at least once a month. It is so yummy! So easy!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Holiday Entertaining