Green Pea Soup Recipe with Olive Oil and Basil
Today’s Green Pea Soup recipe is a really quick soup that’s ready in under 15 minutes. And it’s soooo good, with the fresh flavor of green peas, basil, lemon and then a touch of olive oil and parmesan cheese for richness. Click here to check out all my tasty soup recipes. This post is sponsored by Pompeian, Inc..
I love quick soups. Especially those that are ready, start to finish, in under 15 minutes. There are a bunch of different ones that I make regularly.
One of my favorites uses a bag of frozen green peas. You simmer the frozen peas in broth just until heated through, maybe with a few other ingredients (this time I added some green onion, basil, dijon mustard and olive oil). Then you put it in a blender.
It’s really tasty as is. But what makes it special is when you add some toppings.
Peas go really well with olive oil. So for this soup I drizzled a delicious full-bodied fruity olive oil (the new Pompeian Koroneiki mono-varietal. So good. See more info below) over bowlfuls of the soup. I also sprinkled them with a bit of Parmesan cheese and dropped on a few basil leaves. A wedge of lemon is served on the side, if you’d like to give it a squeeze. I honestly can’t decide if I like it better with or without.
This green pea soup has the texture of split pea soup. But the flavor is brighter and fresher. I’ve heard some people say that they prefer green pea soup cold. I’ve never been a huge cold soup person so I serve mine warm. But if you love cold soup, give it a try.
A bit about the olive oil I used and why it works so well in the soup. The olive oil that is dripped into the soup as it simmers and that is drizzled on top to serve is the full-bodied mono-varietal Koroneiki by Pompeian. This oil has deep fruit flavors and a bit of freshness (almost like cut grass. But it’s a good thing!). It pairs perfectly with the fresh green peas in this soup. And it goes well drizzled onto all kinds of soups and is lovely in salad dressings as well.
The Koroneiki is one of three new mono-varietal olive oils introduced by Pomeian. These olive oils are each made with a single kind of olive (thus “mono-varietal”). Each of the three has very low acidity (acidity in olive oil is that harshness at the back of your throat that you sometimes detect). This low acidity tells you that only the best olives were used to make the oils.
You can find these mono-varietal olive oils at grocery stores nationwide. If you give one of them a try, I’d love to hear what you think of it. Leave a comment below telling me how it tasted and what you cooked with it. I can’t wait to hear all your delicious ideas.
And now, here’s my really quick Green Pea Soup Recipe:
- 32 oz. frozen peas (still frozen)
- 3 cups vegetable or chicken broth
- 3 Tbsp. Koroneiki Pompeian Olive Oil, divided
- 1 tsp. dijon mustard
- ½ tsp. salt
- 20 basil leaves, divided
- 1 green onion, root end trimmed off
- ¼ cup grated parmesan cheese
- ½ lemon, cut into 4 wedges
- Add the peas, broth, 1 tablespoon of the olive oil, dijon mustard, salt, 4 of the basil leaves and the green onion to a large pot set over high heat. Bring it to a boil. Reduce heat and simmer 5 minutes.
- Transfer half of the mixture to a blender or food processor and puree. Pour it into a big bowl and then puree the rest. Add it to the big bowl and stir.
- Ladel into soup bowls. Top each serving with 4 basil leaves, 1 tablespoon of parmesan cheese and a teaspoon or two of olive oil. Put lemon wedges out for people to squeeze into their soup if they’d like to.