Creamy Yellow Split Pea Soup

This Creamy Yellow Split Pea Soup is the ultimate budget-friendly comfort food that tastes like you’ve been simmering it all day. The yellow split peas break down naturally to create the silkiest, most velvety texture without any cream at all. I’ve made this countless times, and it never fails to warm my soul on chilly evenings.

I first discovered the magic of yellow split peas during a particularly tight month in college. I needed something filling, nutritious, and cheap. What started as a necessity became one of my most-requested recipes. The way these golden peas transform from hard little discs into a luxuriously smooth soup still amazes me every single time. This healthy split pea soup is naturally vegan, gluten-free, and packed with plant-based protein. The subtle sweetness of yellow split peas sets this apart from traditional green split pea soup, creating a gentler, more approachable flavor that even picky eaters love. It’s the perfect make-ahead meal that actually tastes better the next day.

What You’ll Need for This Nourishing Bowl

I always use yellow split peas rather than green for this recipe because they have a naturally sweeter, milder flavor that creates the creamiest texture. These simple pantry ingredients come together to make magic in your pot.

• 2 tablespoons olive oil (or butter for a richer, non-vegan version)
• 2 large yellow onions, finely chopped (about 2.5 cups)
• 4 medium carrots, peeled and finely chopped (about 2 cups)
• 3 celery stalks, finely chopped (about 1.5 cups)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 pound (16 ounces) dry yellow split peas, rinsed and picked over
• 8 cups (2 quarts) low-sodium vegetable broth (or chicken broth if not vegetarian)
• 2 bay leaves
• 1.5 teaspoons kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon fresh lemon juice (optional, but highly recommended)
• Fresh parsley or chives for garnish (optional)

Pro tip: I prefer using low-sodium broth so I can control the salt level myself. The soup thickens considerably as it cools, so you’ll want flexibility with seasoning. For a deeper flavor, try half vegetable and half chicken broth.

How to Make This Velvety Soup from Scratch

Take your time with the sautéing step because that’s where you build the foundational flavor for your creamy yellow split pea soup. Rushing this part means missing out on the sweet caramelization that makes this soup special.

Step 1: Place the dry yellow split peas in a fine-mesh sieve. Rinse them thoroughly under cold running water for about 30 seconds. Pick through them carefully to remove any small stones, debris, or discolored peas. Set aside in a bowl.

Step 2: In a large pot or Dutch oven (at least 5-quart capacity), heat the olive oil over medium heat. Once the oil is shimmering and moves easily across the pan, add the chopped onions, carrots, and celery. Cook, stirring occasionally with a wooden spoon, for 8 to 10 minutes, until the vegetables have softened considerably and the onions are translucent with golden edges. You should smell a sweet, aromatic fragrance.

Step 3: Add the minced garlic, dried thyme, and smoked paprika to the pot. Stir constantly and cook for another 60 seconds until beautifully fragrant. Don’t let the garlic burn or it will taste bitter.

Step 4: Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir everything together, scraping up any browned bits from the bottom. Increase the heat to high and bring the soup to a rolling boil. You’ll see large bubbles breaking the surface.

Step 5: Once the soup reaches a rolling boil, reduce the heat to low. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let the soup simmer gently for 60 to 90 minutes. Stir occasionally (every 15 to 20 minutes), scraping the bottom of the pot to prevent sticking. The soup is ready when the peas are exceptionally tender and have started to fall apart completely. The mixture should look thick and porridge-like.

Step 6: Remove the pot from the heat and fish out the bay leaves with a spoon. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a completely velvety, restaurant-style soup, blend thoroughly for 60 to 90 seconds. For a little more rustic texture, pulse until it’s mostly smooth with a few pea pieces remaining.

Step 7: Return the blended soup to the pot if needed and place it over low heat. Stir in the kosher salt and black pepper. Taste and adjust the seasoning. The soup should taste vibrant and well-seasoned. Finally, stir in the optional fresh lemon juice, which brightens all the earthy flavors beautifully.

Step 8: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness.

Perfect Pairings for Your Split Pea Bowl

This hearty yellow split pea soup pairs beautifully with crusty, tangy sides that balance its creamy richness.

Crusty Sourdough Bread: The tangy flavor and chewy texture of sourdough is perfect for dipping into this velvety soup. The slight sourness cuts through the earthiness of the split peas beautifully.

Simple Green Salad: A crisp salad with lemon vinaigrette adds freshness and crunch, balancing the soup’s smooth, hearty texture. I love adding peppery arugula for extra bite.

Roasted Root Vegetables: Caramelized parsnips, sweet potatoes, or beets add natural sweetness and make this a complete, satisfying meal. The roasted flavors echo the soup’s earthy notes.

Garlic Herb Flatbread: Warm flatbread brushed with olive oil and herbs is ideal for scooping up every last spoonful of this creamy yellow split pea soup.

Crispy Chickpea Croutons: For a completely plant-based meal, roasted chickpeas add protein, crunch, and a delightful textural contrast to the smooth soup.

Discover More Hearty Pea Soup Variations

This velvety yellow split pea soup offers a gentler, sweeter flavor profile that pairs beautifully with other pea soup preparations. For traditional green split pea lovers, the Perfect Vegan Pea Soup delivers earthy flavors with red potatoes adding hearty texture. Those craving smoky depth will love the Split Pea Soup with Ham, where a meaty ham bone infuses every spoonful with rich, savory goodness.

When looking for set-it-and-forget-it convenience, the Slow Cooker Split Pea Soup creates the same luxurious creaminess with minimal effort. For a refined vegetarian approach that builds complexity through technique, the Gordon Ramsay Split Pea Soup proves that properly sweated aromatics create extraordinary depth without meat or cream.

Keeping Your Soup Fresh and Delicious

This creamy yellow split pea soup stores exceptionally well, making it perfect for meal prep. Let the soup cool to room temperature (about 30 minutes) before transferring to storage containers. Store in airtight containers in the refrigerator for up to 4 days. The flavors deepen and meld together as it sits, so day-two soup often tastes even better than day-one.

For reheating, gently warm the soup on the stovetop over medium-low heat, stirring frequently. The soup will thicken considerably in the fridge, so add vegetable broth or water (¼ to ½ cup at a time) until you reach your desired consistency. Reheat slowly to prevent scorching on the bottom.

Freezer storage is simple too. Cool the soup completely, then transfer to freezer-safe containers, leaving about 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: I like to freeze individual portions in wide-mouth mason jars for easy grab-and-go lunches.

Your Split Pea Soup Questions Answered

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