Creamy Green Pea Soup with Crisp Croutons and Herb Oil Recipe

Creamy Green Pea Soup with Crisp Croutons and Herb Oil Recipe


Outdoor tip: make soup ahead of time and store it in a thermos for a hot, satisfying lunch.

Serves 4

  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 2 tsp minced garlic
  • 3 cups vegetable broth
  • 3 cups pre-cooked green peas
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 1/2 cup heavy cream

Crisp Croutons

  • 5 oz sourdough bread, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp minced garlic

Herb Oil (To Serve)

  • 1/2 oz fresh chopped herbs, e.g. oregano, thyme and dill
  • 2 garlic cloves
  • Juice of 1/2 lemon
  • 3 tablespoons olive oil
  • Sea salt flakes and black pepper


Step 1: Bake Croutons

Start with the croutons. Heat the oven to 350˚F. In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the bread slices. Put the bread on a baking sheet and bake until lightly golden and crisp, about 10 min. Let cool, break up into smaller pieces and put them in an airtight container.

Step 2: Sauté Onions & Garlic

Melt butter in a soup pot over medium-high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don’t burn, about 5 minutes.

Step 3: Add Peas 

Add the peas, salt and pepper. Keep stirring for a couple of minutes. Add vegetable broth and bring to a boil, then cover and simmer for about 10 minutes.

Step 4: Blend

Using an immersion blender, blend the soup until creamy. Add in heavy cream and stir to thicken up.

Step 5: Garnish & Serve

Serve in Swedish Kåsa, drizzle with herb oil and top with crispy croutons.