Best 3 Pea And Basil Soup Recipes

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Indulge in the delightful flavors of spring with our vibrant Pea and Basil Soup – a symphony of fresh peas, aromatic basil, and creamy textures. This verdant soup embodies the essence of the season, offering a refreshing and nutritious meal. With its vibrant green hue and enticing aroma, this soup is a feast for both the eyes and the palate.

Our culinary journey begins with a classic rendition of Pea and Basil Soup, a timeless recipe that showcases the harmonious blend of peas and basil. For a modern twist, we introduce a tantalizing variation infused with zesty lemon and tangy goat cheese, creating a delightful dance of flavors on your taste buds.

Venturing into international culinary realms, we present a Moroccan-inspired Pea and Basil Soup, where aromatic spices like cumin and coriander lend an exotic touch to the familiar flavors. For those seeking a hearty and wholesome meal, our hearty Pea and Bacon Soup is a delightful choice, featuring tender bacon, earthy mushrooms, and a generous helping of fresh peas.

Lastly, we offer a Vegan Pea and Basil Soup, a vibrant and flavorful plant-based alternative that caters to vegan and vegetarian preferences. This creamy and satisfying soup is packed with protein-rich lentils and vibrant vegetables, making it a nourishing and guilt-free meal.

Whichever recipe you choose, your taste buds are in for a treat. Our Pea and Basil Soup collection promises a delightful culinary experience, whether you're seeking a classic comfort food or an exciting culinary adventure. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey filled with vibrant flavors and textures.

Let's cook with our recipes!

ROASTED RED PEPPER AND BASIL PEA SOUP



Roasted Red Pepper and Basil Pea Soup image

The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.

Provided by gonefishn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 red bell pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1 green onion, chopped
4 cups frozen peas, thawed
2 cups vegetable broth
½ cup chopped fresh basil
salt and freshly cracked black pepper to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
  • Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
  • Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 4.3 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 401.6 mg, Sugar 10.9 g

PEA AND BASIL SOUP



Pea and Basil Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings (6 1/2 cups)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds (about 4 1/2 cups) frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4 cup diced roasted red bell peppers (jarred is fine)

Steps:

  • Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.
  • Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
  • To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT



Fresh Pea Soup With Shrimp, Basil and Mint image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer, side dish

Time 3h

Yield Six servings

Number Of Ingredients 14

1 medium onion, coarsely chopped
1 tablespoon sweet butter
4 cups fresh peas
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cups chicken broth, up to 1 cup more for texture
1/2 cup heavy cream
2 tablespoons minced fresh mint
1 pound cooked shrimps, medium- size, cut in half lengthwise
1 cup basmati rice, cooked and cooled
1 teaspoon chili oil, plus more to taste
1 teaspoon fresh lemon juice
1/2 teaspoon salt, plus more to taste
2 heaping tablespoons minced fresh basil

Steps:

  • To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
  • To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
  • To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • For a creamier soup, use half and half or heavy cream instead of milk.
  • Add a pinch of red pepper flakes or cayenne pepper for a little spice.
  • Garnish the soup with fresh basil, Parmesan cheese, or croutons before serving.
  • To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through before serving.
  • This soup is also freezer-friendly. Let it cool completely and then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

Pea and basil soup is a delicious and easy-to-make soup that is perfect for a quick and healthy lunch or dinner. It is also a great way to use up leftover peas. With its vibrant green color and fresh basil flavor, this soup is sure to be a hit with the whole family. Whether you are looking for a light and refreshing soup or a more hearty and filling meal, this pea and basil soup is sure to please. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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