There’s nothing like a bowl of bright, cold soup on a hot day.
This Chilled Pea and Mint Soup is so simple and quick, but it tastes fancy.
It’s creamy, super green, and the fresh mint just pops.
You only need a few ingredients and a blender—then it’s time to chill out (literally).
If you love refreshing, light recipes, this one’s a winner.
Why I Love This Recipe
Honestly, this soup has been my go-to for summer lunches, lazy brunches, and even fancy dinner parties. I first made it on a whim with leftover peas and some garden mint, and I was amazed how easy it was—plus everyone loved it.
Here’s why you’ll love it too:
- Ready in under 20 minutes (most of that is chilling!)
- Just 6 main ingredients you probably have
- Light, fresh, and super flavorful
- Perfect make-ahead starter for meals
- Naturally gluten-free and vegetarian
Servings: 4
Total Time: 20 minutes (plus chilling)
What You’ll Need
- 3 cups frozen green peas
- 2 cups vegetable broth (cold or room temp)
- 1/2 cup plain Greek yogurt (plus more for garnish)
- 1/3 cup fresh mint leaves, loosely packed
- 1 small clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- Optional: extra mint and a swirl of yogurt for serving
Pro Tips
- Use good broth: A flavorful veggie broth makes a difference! If you use water, the soup can taste flat.
- Don’t skip the lemon: It brightens everything and keeps the green color vibrant.
- Chill thoroughly: It’s so much better when it’s really cold—let it chill at least an hour.
- Blend really smooth: A high-powered blender makes the soup silky. If you don’t have one, strain for extra smoothness.
- Garnish: A little swirl of yogurt and fresh mint on top looks and tastes amazing!
Tools Needed
- Blender (or food processor)
- Fine mesh strainer (optional, for extra smoothness)
- Mixing bowl
- Measuring cups and spoons
- Small sharp knife
- Ladle
Substitutions & Variations
- Greek Yogurt: Use coconut yogurt or sour cream for dairy-free or a tangy twist.
- Frozen Peas: Fresh peas work, too—just blanch and cool first.
- Mint: Try basil or cilantro for a different vibe.
- Add-ins: Swirl in a little olive oil or top with toasted seeds.
Make-Ahead Tips
- Make the soup a day ahead and keep it covered in the fridge. Flavors get even better!
- Garnish just before serving for best color and texture.
How to Make Chilled Pea and Mint Soup
Step 1: Prep the Peas
Let the frozen peas sit out for 5-10 minutes just to soften a bit, or rinse under cool water to thaw quickly.
Step 2: Blend Ingredients
Add thawed peas, cold vegetable broth, Greek yogurt, mint leaves, garlic, salt, pepper, and lemon juice to your blender.
Step 3: Blend Until Smooth
Blend everything until you have a super smooth, bright green soup. Scrape down sides if needed and blend again.
Step 4: Taste and Adjust
Taste the soup and add more salt, pepper, or lemon juice as needed.
Step 5: Chill
Pour the soup into a mixing bowl. Cover and refrigerate for at least 1 hour, until it’s cold.
Step 6: Serve and Garnish
Stir the chilled soup, ladle into bowls, and garnish with a swirl of yogurt and extra mint. Serve cold!
Leftovers & Storage
- Store leftovers in a covered container in the fridge for up to 3 days.
- Stir before serving, as the soup can separate a bit.
- Don’t freeze—texture will get weird.
Why This Recipe Works (Quick Science)
- Peas: Blending frozen peas with cold broth keeps their color ultra-green and flavor sweet.
- Mint: Adds freshness and a cool note that stands out even when chilled.
- Greek Yogurt: Makes it creamy without heavy cream and adds a subtle tang.
- Acid: Lemon juice locks in color and balances the sweet peas.
Common Mistakes
- Soup too thin or watery: Measure broth carefully. If it’s too thin, blend in a few more peas.
- Soup too bland: Don’t skimp on salt, lemon, or mint—these bring out the flavor.
- Not blending enough: Peas need to be blended super smooth for best texture.
- Serving too warm: This soup is best icy-cold, so let it chill fully!
What to Serve With
- Crusty bread or garlic toast
- Light salad with lemon vinaigrette
- Chilled shrimp or grilled chicken for extra protein
- A cheese board for something fancy
FAQ
Can I make this vegan?
Yes! Use coconut yogurt or another non-dairy yogurt.
Can I use fresh peas?
Absolutely, just blanch and cool them first.
How do I get it super smooth?
Use a high-speed blender, and strain through a fine mesh sieve if you want it extra silky.
Does it freeze well?
No, it changes texture when thawed. Best eaten fresh!
Macros Information (Per Serving, Approximate)
- Calories: 115
- Protein: 7g
- Carbs: 17g
- Fat: 2.5g
- Fiber: 5g
Wrap Up
That’s it—easy, bright, and oh-so-refreshing! Try this Chilled Pea and Mint Soup next time you want something light or need a head start on a dinner party. If you make it, let me know how it goes! Leave a comment or ask any questions below. I love to hear from you!