Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Creamy minted pea soup

2
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
A from-scratch soup in under 15 minutes? You bet! The secret is to cook it in the microwave. Adding some fresh mint and half-and-half dresses it up and makes it much more special. Turn it into a meal by pairing it with a main-dish salad topped with chicken or shrimp for some added protein. To make this delicate soup a little heartier, add a 15 1/2-ounce can of cannellini (white kidney) beans, rinsed and drained, to the pureed soup. Or, to retain the soup’s creamy texture, puree the beans with 1/2 cup of the soup liquid, then stir the mixture into the soup.

Ingredients

Onion

1 medium, chopped

Half and half cream

2 Tbsp

Garlic

1 clove(s), minced

Olive oil

2 tsp

Frozen green peas

10 oz

Reduced sodium chicken broth

32 fl oz

Peppermint leaves

2 Tbsp, fresh, chopped

Instructions

  1. Combine the onion, garlic, and oil in a large microwavable bowl. Cover with plastic wrap and vent one corner. Microwave on High until the onion is softened, about 5 minutes. Add the peas and broth. Microwave, covered, on High until the peas are tender and the soup just begins to boil, about 5 minutes longer. Stir in the half-and-half. Let the soup cool about 5 minutes.
  2. Puree the soup, in batches if necessary, in a blender. Stir in the mint. If serving the soup hot, transfer to a large saucepan and cook over medium heat until heated through, about 5 minutes. Or refrigerate, covered, and serve chilled. Yields 1 1/3 cups per serving.

People Also Like

People Also Like