Pea soup, even when warm (as most soups are) and garnished with bacon, is a tough sale for many people. Pea soup, chilled and baconless certainly won’t win over the pea soup haters…unless you actually give it a try.
Meals prepared with the seasons in mind taste way better than ones that are prepared without regard for the produce available and weather, in this case. When it is bursting over 100 degrees F for days and days on end, chilling meals become a must. 
This soup was really, really good! It was simple to make and yes it tasted like peas. Sweet and tangy, this meal will be made on many hot days to come.
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Chilled Pea Soup
- Total Time: 80 minutes
- Yield: 4 servings 1x
Description
This chilled summer pea soup is sweet and tangy, perfect for hot days when you want a refreshing meal that’s simple to make.
Ingredients
- 1 tbsp (15 ml) butter
- 1 small white onion, chopped
- 1 lb (450 grams) fresh or frozen peas
- 1 1/2 cups (350 mL) vegetable stock
- 1 cup (240 mL) milk
- 1/4 cup (60 mL) plain yogurt
Instructions
- Heat the butter in a saucepan over medium heat. Add the chopped onions and cook for 5 minutes, stirring occasionally, until the onions are soft but not browned.
- Add the peas and vegetable stock to the saucepan. Bring the mixture to a boil, then remove from heat. Cover the saucepan and let it steam for 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Add the milk and blend again until fully incorporated.
- Pour the soup into a bowl and stir in the plain yogurt until well combined.
- Chill the soup in the refrigerator for at least 1 hour before serving.
Notes
- This soup is best served chilled, making it ideal for hot summer days.
- You can use either fresh or frozen peas depending on availability.
- For a creamier texture, you can substitute half of the milk with cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Chef Thomas Keller’s English Pea Soup
- Ricotta Cavatelli with Pea Sprout Hazelnut Pesto
- Creamy Potato and Pea Chowder
- Green Pea Risotto with Parmesan Crisps
Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes — the recipe explicitly lists “fresh or frozen peas” as interchangeable, with the full 1 lb (450 g) called for either way. Frozen peas are already blanched, so they will cook and blend just as smoothly in the 10-minute steam step.
How do I make the soup creamier?
The notes suggest substituting half of the 1 cup (240 ml) of milk with cream. The yogurt stirred in at step 4 also adds a layer of creaminess and slight tang; increasing it slightly (up to ½ cup) is another option without adding heavy cream.
How long does this soup keep in the refrigerator?
The notes say leftovers keep for up to 3 days in the refrigerator. Stir before serving, as the milk and yogurt can separate slightly when cold.
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