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
A fresh, colorful soup combining sweet green peas with creamy melted cheddar. Perfect for spring and summer.
Nutrition per serving
345 Calories
17g Protein
22g Carbs
22g Fat
5g Fiber
Ingredients
Instructions
- . Sauté onion in butter 5 minutes. Add garlic, cook 1 minute.
- . Whisk in flour 2 minutes. Add broth and peas. Simmer 10 minutes.
- . Blend half for creaminess. Add cream and cheese, stirring until melted.
- . Add mint. Season and serve.
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.