Herbed Fresh Pea Soup with Garlic Croutons

This simple pea soup is tossed with fresh parsley, mint and shallots, then served with homemade garlic croutons.

Fresh herbed pea soup with garlic croutons served in a white bowl
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I Truly I love soups of all kinds and, when spring arrives, I find it hard to give them up. Anyone else feel the same?

It may be well over ninety degrees in mid-July, but I'm still ready to curl up with a bowl of piping hot broth goodies. It's just comfort food for me, I guess.

Luckily we haven't entered the hot summer days yet. It's cool enough most days that a bowl of soup is still completely acceptable. And as an added bonus, there is a lot more fresh produce available than there was just a few months ago Truly Cold. Spring might just be the main season for soups.

Fresh herbed pea soup with garlic croutons

Because you will love it!

Split pea soup is one of my favorites in the winter months, but when fresh peas are around, I make the most of it. The flavor is lighter, fresher, and the soup takes on a beautiful green hue, especially when you incorporate bunches of fresh herbs, as I did here.

Minted pea soup is a popular dish this time of year, but because I love the way parsley, mint, and shallots work together in Mediterranean dishes, I decided to include all three.

A little coconut milk adds a little dairy-free creaminess to the soup (which ends up not tasting like coconut at all), and since I'm a big fan of seasonings on top of my soup, I also made some all-purpose croutons. fresh garlic. The croutons are optional, but in my opinion you shouldn't skip them!

pea soup made in a pot on my stove

Helpful tips and variations

Use fresh peas! You can definitely get away with using frozen peas if needed, but this soup really shines with fresh ingredients.

Mix the herbs. I used fresh parsley and mint, which I think pair perfectly with the peas. But you can experiment with other combinations such as basil and thyme.

Experiment with croutons. I used multigrain bread, but you can also prepare them with something more elaborate such as sourdough or rye yeast. Try sprinkling with smoked paprika for a new flavor.

Add some spices. If the soup is too mild for your taste, try adding a pinch of red pepper flakes or sliced ​​fresh jalapeno for a little heat.

Add the chickpeas. Try adding some chickpeas (after blending them), for an extra dose of protein and fiber.

Other tasty vegan ideas

If you love this vegan herbed pea soup, be sure to check out these other delicious ideas:


Fresh herbed pea soup with garlic croutons

Fresh herbed pea soup with garlic croutons

This vegan pea soup is tossed with fresh parsley, mint and shallots, then served with homemade garlic croutons.

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Course: Main dish, side dish

Kitchen: American

Diet: Vegan, Vegetarian

Keyword: fresh pea soup, fresh herbed pea soup with garlic croutons, how to make pea soup, pea soup recipe, vegan pea soup

Portions: 4 portions

Calories: 594kcal


For the soup:

  • 1 table spoon olive oil
  • 1 onion cut into cubes
  • 2 garlic cloves chopped
  • 3 cups vegetable broth
  • 1 cup coconut milk canned, I used the whole one, but the light one would also be fine
  • 6 cups fresh shelled peas
  • ½ cup mint leaves chopped, packaged
  • ½ cup fresh parsley chopped, packaged
  • ½ cup shallot chopped
  • 2 spoons lemon juice
  • salt and pepper taste


Prepare the garlic croutons:

  • Preheat the oven rack.

  • Place bread cubes in a medium bowl, drizzle with olive oil and sprinkle with garlic powder. Arrange them in an even layer on a baking tray and sprinkle them with a little salt.

  • Place the pan under the broiler and cook until starting to brown and crisp, about 3 to 5 minutes, watching carefully to avoid burning.

Prepare the soup:

  • Coat the bottom of a large pot with olive oil and place over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant. Stir in the broth, coconut milk and peas. Raise the heat and bring the mixture to the boil. Reduce heat to low and simmer until peas are tender, about 5 minutes. Remove from the heat and add the mint, parsley and shallot.

  • Working in batches, transfer soup to a blender and blend until smooth. Return it to the pot, reheat if necessary, and add the lemon juice. Season with salt and pepper to taste.

  • Ladle into bowls and garnish with garlic croutons. Serve.


You can substitute frozen peas if you decide to prepare them when fresh peas are not in season. Just reduce the cooking time to about 2 minutes.


Calories: 594kcalCarbohydrates: 71GProtein: 20GFat: 28GSaturated fats: 15GPolyunsaturated fats: 3GMonounsaturated fat: 9GTrans fats: 1GSodium: 1025mgPotassium: 957mgFiber: 16GSugar: 21GVitamin A: 3037UIC vitamin: 108mgSoccer: 184mgIron: 7mg

Craving more vegan recipes? Shop our collection of vegetarian and vegan cookbooks, including our new vegan cookbooks for Vegan Thanksgiving and Vegan Christmas!

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