Green Pea Soup

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 (1 1/4 cup) servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
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