Creamy minted pea soup

Total Time
20 min
5 min
15 min
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.


Uncooked onion(s)

1 medium, chopped

Half-and-half cream

2 Tbsp


1 medium clove(s), minced

Olive oil

2 tsp

Frozen green peas

10 oz

Reduced-sodium chicken broth

32 oz

Peppermint leaves

2 Tbsp, fresh, chopped


  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.