Perfect Vegan Pea Soup

I still remember the first time I made split pea soup in my tiny apartment kitchen. The smell of slowly sautéed onions and garlic filled every corner, and I learned that patience really does pay off in cooking. This vegan pea soup has become my weekly staple because it’s incredibly easy to make, feeds my family for days, and costs just a few dollars. The split peas break down naturally to create that thick, velvety texture you’d expect from a cream-based soup. Plus, it’s gluten-free and packed with plant-based protein, making it perfect for meal prep or feeding a crowd without breaking the bank.

What Goes Into This Hearty Pea Soup

I always start with the freshest vegetables I can find because they really shine in this simple recipe. Pro tip: Don’t skip the low and slow sauté of the onions – it builds incredible depth of flavor that makes this perfect vegan pea soup taste like it simmered all day.

• 1 yellow onion, diced
• 2 large cloves garlic, minced
• 2 tablespoons extra virgin olive oil (I prefer a good quality one for better flavor)
• ½ teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 cups carrots, diced (about 3-4 medium carrots)
• 2 cups red or white potatoes, unpeeled and chopped (red potatoes add nice color)
• 1 pound dried split green peas (2¼ cups), rinsed and checked for stones
• 8 cups low sodium vegetable broth (or homemade if you have it)
• Salt and pepper to taste for final seasoning

From my experience: I always keep the potato skins on for extra nutrients and texture. Just scrub them well before chopping. Also, check your dried peas carefully and remove any small stones before rinsing.

How I Make This Simple Split Pea Soup

I recommend using a large, heavy-bottomed pot (at least 6-quart capacity) for even heat distribution. This helps prevent sticking and ensures your perfect vegan pea soup cooks evenly throughout.

Step 1: Add olive oil to your large pot over medium heat. Add diced onions, minced garlic, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Sauté for 15 minutes, stirring occasionally, until the onions turn soft and translucent with a golden color. This long sauté is crucial – don’t rush it! The onions should smell sweet and look almost jammy.

Step 2: Add the bay leaf, diced carrots, chopped potatoes, rinsed split peas, and vegetable broth to the pot. Stir everything together to combine well.

Step 3: Bring the mixture to a rolling boil over high heat. Once boiling, reduce heat to maintain a steady simmer. You should see several bubbles breaking the surface. Simmer uncovered for 45-55 minutes until the peas are completely soft and starting to break down. Warning: If your simmer is too gentle with barely any bubbles, the peas might take up to 70 minutes to soften properly.

Step 4: Remove and discard the bay leaf. Carefully transfer 2 cups of the soup to a high-speed blender. Important: When blending hot liquids, fill the blender only halfway, remove the center cap from the lid and cover with a kitchen towel to let steam escape. Blend on high until completely smooth and creamy, about 30-45 seconds.

Step 5: Pour the blended soup back into the pot and stir to combine. This creates that signature creamy texture while keeping some whole peas for interest. Taste and add more sea salt and black pepper if needed. The soup already has 1 teaspoon of each from Step 1, so start with just ¼ teaspoon more and adjust based on your preference.

Step 6: Serve hot in bowls. The soup will be thick and hearty, perfect for a satisfying meal.

Note: If the soup looks too thick, add water or broth 2 tablespoons at a time until you reach your desired consistency. For an even creamier soup, blend 3 cups instead of 2. For chunkier texture, blend only 1 cup.

What to Serve Alongside Your Pea Soup

This vegan pea soup pairs beautifully with crusty bread and fresh salads that add contrasting textures and flavors.

Crusty sourdough bread: The tangy flavor and crispy crust are perfect for dipping into this creamy perfect vegan pea soup. The contrast between crunchy bread and smooth soup is incredibly satisfying.

Simple green salad: A light arugula or mixed greens salad with lemon vinaigrette cuts through the richness and adds freshness to your meal. The peppery greens balance the earthy peas beautifully.

Roasted vegetables: Try roasted Brussels sprouts or cauliflower on the side for extra nutrition and a slightly caramelized flavor that complements the soup’s natural sweetness.

Garlic bread: Warm, buttery (or vegan butter) garlic bread makes this comfort meal even more special, especially on cold winter nights.

Cornbread: The slight sweetness of cornbread creates a delicious contrast with the savory split pea soup and adds a Southern comfort food twist.

These are some of the best sides for vegan pea soup that I serve regularly in my home.

More Plant-Based and Traditional Pea Soup Options

This vegan split pea soup showcases how green split peas naturally create thick, satisfying texture without any animal products. For cooks seeking even creamier results, the Creamy Yellow Split Pea Soup uses yellow split peas that break down into exceptionally silky perfection with a subtly sweeter flavor. The technique-focused Gordon Ramsay Split Pea Soup emphasizes properly sweated vegetables to build incredible depth in a completely plant-based preparation.

For those who enjoy traditional flavors, the Split Pea Soup Stovetop can easily be adapted by omitting bacon and using vegetable broth. When convenience matters most, the Slow Cooker Split Pea Soup offers completely hands-off preparation that yields restaurant-quality results perfect for busy weeknights.

Storing and Reheating Your Split Pea Soup

Store this perfect vegan pea soup in airtight containers in the refrigerator for up to 5 days. The soup will thicken considerably as it cools, which is completely normal with split peas.

When reheating, add water or broth in 1-2 tablespoon increments and stir well until you reach your desired consistency. I prefer reheating on the stovetop over medium-low heat, stirring occasionally, but you can also microwave individual portions for 2-3 minutes, stirring halfway through.

This soup freezes beautifully for up to 3 months. I like to freeze it in 2-cup portions for quick lunches. Thaw overnight in the refrigerator, then reheat with a splash of water or broth to restore the creamy texture. The flavors stay delicious and the texture holds up well after freezing.

Common Questions About Making Pea Soup

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