This creamy split pea soup recipe is a family favorite that never fails to impress. I first discovered it in an old cookbook my mother-in-law gave me when I was newly married.
It’s been a staple in our household ever since. The rich, velvety texture and deep green color are due to the addition of heavy cream and pureed split peas.
The flavor is warm and comforting, with a subtle sweetness from the carrots and onions. This soup is perfect for a chilly evening or a special occasion like Thanksgiving dinner.
My kids love it when I serve it with crusty bread or over rice. Plus, it’s packed with nutrients like fiber, vitamins, and minerals from the split peas, making it a healthy choice for our family.
Creamy Split Pea Soup
4.6 from 918 votes
A hearty and comforting soup made with split peas, vegetables, and a touch of cream for richness. This velvety soup is perfect for a cold day and is packed with protein and fiber.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic, dried thyme, and bay leaf.
4Cook for 1 minute until fragrant, then pour in the vegetable broth and add the rinsed split peas.
5Increase heat to high and bring the mixture to a boil.
6Once boiling, reduce the heat to low and let the soup simmer uncovered for 35 to 40 minutes, stirring occasionally, until the split peas are tender and falling apart.
7Remove the bay leaf.
8Use an immersion blender directly in the pot to puree the soup until smooth and creamy.
9Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
10Stir in the heavy cream and lemon juice over low heat.
11Cook for 2 to 3 minutes until heated through.
12Season with additional salt and pepper to taste.
13Serve hot, garnished with croutons or fresh parsley if desired.
For a vegan version, substitute the heavy cream with full-fat coconut milk or a splash of cashew cream. The soup thickens as it cools, so add extra broth when reheating if needed.
Watch Video Of How Creamy Split Pea Soup Works
For storage ideas, we like to keep leftovers in an ice cube tray filled with individual portions so we can easily grab one whenever we need it.
Reheating is just as easy – simply thaw overnight in the fridge or reheat on low heat until warmed through.
You can also serve this soup chilled as a cold soup variation if you’re looking for something unique during hot summer months.
❓ Frequently Asked Questions About Creamy Split Pea Soup
1. Can I make this creamy split pea soup in a slow cooker?
Yes, you can. Saute the vegetables first, then add them to the slow cooker with the split peas, broth, and any seasonings. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend with an immersion blender at the end for a creamy texture.
2. Do I need to soak split peas before cooking?
No, split peas do not require soaking. They cook relatively quickly compared to other legumes. Just rinse them well and pick out any debris before adding them to the pot.
3. How can I make this soup vegan or vegetarian?
Simply use vegetable broth instead of chicken broth and omit any ham or meat. The soup will still be creamy and flavorful. You can add a pinch of smoked paprika or liquid smoke for a smoky taste without meat.
4. How do I store and reheat leftover split pea soup?
Store the soup in an airtight container in the refrigerator for up to 5 days. It will thicken as it sits. To reheat, add a splash of water or broth and warm it on the stove over medium heat, stirring occasionally. You can also microwave it in a covered bowl.
5. Can I freeze creamy split pea soup?
Yes, this soup freezes very well. Let it cool completely, then transfer it to freezer safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a little liquid to adjust the consistency.
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