This cheese soup with green peas brings a fresh twist to classic cheese soup. The sweet, vibrant peas add beautiful color and a boost of nutrition while complementing the rich, creamy cheese base perfectly.
It's a wonderful soup for spring and early summer when you want something warming but not too heavy. The fresh mint adds a bright note that makes this soup feel lighter than traditional cheese soups.
Why Peas and Cheese Work
- Color contrast - Green against golden cheese
- Flavor balance - Sweet peas, savory cheese
- Texture - Soft peas in creamy soup
- Nutrition - Added protein and fiber
Fresh vs Frozen Peas
- Frozen peas - Convenient, consistent, available year-round
- Fresh peas - Sweeter, best in spring (use immediately)
- Tip: Frozen peas are often sweeter than older fresh peas
Serving Suggestions
- Garnish with fresh mint leaves
- Add a swirl of cream
- Serve with crusty bread
- Perfect for Easter dinner
Cheese Soup with Green Peas
Fresh soup with sweet green peas, creamy cheddar, and fresh mint.
Nutrition per serving
345Calories
17gProtein
22gCarbs
22gFat
5gFiber
7gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic, cook 1 minute.
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Make the base. Whisk in flour and cook 2 minutes. Gradually whisk in vegetable broth. Add frozen peas and simmer 10 minutes until peas are tender.
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Create texture. Using an immersion blender, blend about half the soup, leaving plenty of whole peas for texture.
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Add dairy. Reduce heat to low. Stir in heavy cream. Add cheddar gradually, stirring until melted and smooth.
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Finish and serve. Stir in fresh mint. Season with salt and pepper. Ladle into bowls and garnish with extra mint leaves.
Recipe Notes
- Fresh peas: Use 3 cups fresh peas, cook 5 minutes longer.
- No mint: Substitute with fresh basil or parsley.
- Extra protein: Add diced ham or crispy bacon.
- Storage: Refrigerate 3 days. Color may dull slightly when reheated.
