Gordon Ramsay Split Pea Soup

This Gordon Ramsay split pea soup proves you don’t need ham hocks or heavy cream to make something ridiculously satisfying. I learned this after making a batch with bacon that turned out so salty and greasy, I had to start over. That second attempt, using just vegetables, taught me that properly sweated aromatics bring more depth than any pork product. The texture became creamier, the flavor cleaner, and honestly, I stopped missing the meat entirely.

This recipe works because it respects the vegetable base. You’re not just tossing aromatics into a pot. You’re sweating onions, carrots, and celery until they turn soft and translucent, releasing natural sugars, then letting split peas break down into something thick and velvety. It’s the kind of soup that tastes like you simmered it all day, even though the active work is minimal. If you’ve been searching for healthy split pea soup recipes or vegetarian comfort food that actually delivers, this is it. The combination of yellow and green split peas gives you better color and a more complex flavor than using just one type. Plus, it reheats beautifully, which means you can meal prep it without any loss in quality.

What You’ll Need to Make This Split Pea Soup

Start with fresh vegetables and good quality split peas. I always rinse my split peas thoroughly until the water runs clear because it removes excess starch and helps prevent foam during cooking. If you have time, soak them in cold water for 4 hours, then drain before using to cut your simmer time down significantly. For the broth, I prefer low-sodium chicken broth so I can control the salt level myself, but vegetable broth works perfectly if you want to keep this completely plant-based.

Equipment needed: Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity), immersion blender or regular blender, wooden spoon

• 1 tablespoon olive oil (or any neutral cooking oil)
• 2 cups chopped onion (about 1 large onion, diced small)
• 2 cups chopped carrot (roughly 3 medium carrots, peeled and diced)
• 2 cups finely chopped celery (about 4 stalks, diced small for faster cooking)
• 1½ teaspoons minced garlic (fresh is best, but jarred works in a pinch)
• 1 cup yellow split peas (rinsed well)
• 1 cup green split peas (rinsed well)
• 8 cups fat-free chicken broth (or vegetable broth for vegetarian version)
• 1½ teaspoons salt-free seasoning blend (I use Mrs. Dash or homemade herb mix)
• 1 teaspoon salt, or to taste (start with ½ teaspoon and adjust)

Pro tip: Don’t skip the yellow and green pea combination. Yellow peas break down faster and create creaminess, while green peas hold their shape slightly better and add that classic split pea soup color.

How to Make Gordon Ramsay Split Pea Soup Step by Step

I recommend using a Dutch oven or wide, heavy-bottomed pot for this recipe. The wide surface area helps prevent scorching and gives you better control over the cooking process.

Step 1: Heat the olive oil in your Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and turn translucent with no browning on the edges. You want them to sweat and release moisture, not caramelize. Browning adds a different flavor profile that competes with the delicate taste of split peas.

Step 2: Add the minced garlic during the last 30 seconds of cooking the vegetables. Garlic burns easily, so adding it at the end prevents any bitter, acrid flavors from developing. You’ll smell it become fragrant almost immediately.

Step 3: While the vegetables cook, rinse both the yellow and green split peas in a fine-mesh strainer under cold running water. Keep rinsing until the water runs completely clear, usually about 1 minute. This removes surface starch and reduces foaming during cooking. If you soaked your peas for 4 hours ahead of time, drain them well now.

Step 4: Add the rinsed split peas, chicken broth, and salt-free seasoning blend to the pot. Stir everything together to combine. The peas should be fully submerged in liquid with about an inch of broth above them.

Step 5: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 2 to 2½ hours (or 1½ hours if you pre-soaked the peas). Stir every 20 to 30 minutes to prevent sticking and ensure even cooking. The split peas will gradually break down and thicken the soup. You’ll know it’s ready when the peas have completely dissolved and the soup coats the back of a spoon.

Step 6: Once the split peas are completely tender and the soup has thickened considerably, use an immersion blender to puree about 75% of the soup, leaving some texture and visible vegetable pieces for better mouthfeel. If you don’t have an immersion blender, carefully transfer batches to a regular blender (never fill more than halfway), and always vent the lid by removing the center cap and covering with a kitchen towel to prevent pressure buildup from hot liquid.

Step 7: Add salt gradually, tasting as you go. Start with ½ teaspoon and work your way up to 1 teaspoon or more depending on your preference. The broth reduces during cooking, concentrating sodium, so seasoning at the end gives you better control. Let the soup rest off the heat for 10 minutes before serving. This resting period allows the starches to fully hydrate, the flavors to meld together, and the texture to thicken to its final consistency.

Best Sides to Serve with Split Pea Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it feel like a complete meal.

Crusty sourdough bread: The tangy flavor cuts through the richness of the split peas, and you need something sturdy for dipping into that thick texture.

Simple arugula salad: Peppery greens with lemon vinaigrette add brightness and a fresh contrast to the earthy soup. The acidity balances everything perfectly.

Roasted root vegetables: Carrots, parsnips, or sweet potatoes echo the soup’s natural sweetness while adding variety in texture and presentation.

Grilled cheese sandwich: Classic pairing that turns this into pure comfort food. The melted cheese and buttery bread make this combination unbeatable, especially on cold days.

Pickled vegetables: A small side of pickled onions or quick-pickled cucumbers adds acidity that really wakes up your palate between spoonfuls.

More Split Pea Soup Recipes to Master

This technique-driven approach to split pea soup creates remarkable flavor through properly sweated vegetables, but different methods suit different cooking styles. The Slow Cooker Split Pea Soup delivers similar creamy results with truly hands-off preparation, perfect when time and attention are limited. For those seeking natural sweetness, the Creamy Yellow Split Pea Soup uses yellow split peas that create an exceptionally velvety texture with gentler, more approachable flavors.

Traditional comfort seekers will appreciate the Split Pea Soup with Ham, where smoky ham bone adds depth that meat lovers crave. For straightforward weeknight cooking, the Best Pea Soup Recipe balances simplicity with satisfying results that please the whole family without requiring advanced technique.

Storing and Reheating Your Split Pea Soup

Store cooled Gordon Ramsay split pea soup in an airtight container in the refrigerator for up to 4 days. The soup will continue to thicken as it sits, which is completely normal. The split peas absorb liquid even when cold. When you’re ready to eat it again, add a splash of water or broth (about ¼ cup per serving) before reheating to return it to the right consistency.

For reheating, I recommend using low heat on the stovetop and stirring frequently to prevent scorching on the bottom. Microwave heating works in a pinch, but stovetop reheating gives you better control and prevents hot spots. You may need to re-season with a pinch of salt after reheating since flavors can dull slightly when chilled.

This soup freezes beautifully for up to 3 months. Let it cool completely to room temperature first, then portion it into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace because the soup will expand as it freezes. Label with the date and contents. Thaw overnight in the refrigerator before reheating. I don’t recommend thawing in the microwave because it heats unevenly and can create a gummy texture.

Common Questions About Making Split Pea Soup

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