Split Pea and Thyme Soup. Smooth and delicious, this Split Pea and Thyme Soup is easily made with dried green split peas, vegetable broth and fresh thyme as the main ingredients. As you know Split Pea Soup can be mundane at times, but when you add some fresh thyme into the mix, you’ll be surprised how flavorful the split pea soup becomes with every spoonful. I’ve been making this Split Pea and Thyme Soup for years, and let me tell you- it’s satisfying in every way!
With all the hustling and bustling we are doing to get ready for Christmas, what better way to serve something quick and easy for dinner? Of course, it’s soup!
Split Pea and Thyme Soup is perfect to serve during these cold winters days. It’s been chilly down here in Charleston and snowing up in New York lately and there’s nothing better than to warm up with eating a bowl of green split pea soup that is flavored with fresh thyme.
Fresh thyme is gently infused into this soup, giving a delicious underlying aromatic flavor that is really nice to the palate. So good even my teens love it.
Best of all, it’s easy to make, economical, and very satisfying; and you won’t mind eating a second bowl.
One package of green colored dried split peas, which can be found at any supermarket, is the base for this soup, along with adding in some red onion, carrot, vegetable broth and a few sprigs of fresh thyme.
Just simmer the soup until the peas dissolve and thicken, which takes a little longer than other soups. Then puree to a smooth consistency. There is no need to add any extra ingredients or creams to this split pea soup.
Split Pea and Thyme Soup is simple, creamy and plain delicious! It’s dairy-free, gluten free and keto!
I made this soup on stove-top, but you can try making this Split Pea and Thyme Soup in your slow-cooker!
Anyway, give this recipe a try! It won’t disappoint!
Plus, you may want to try some of our older creamy soups we posted early on.
- 10 ounces bag of dried green split peas
- ½ red onion- chopped
- 1 large carrot -chopped
- 4+1/2 cups water
- 2 cups vegetable broth
- 4 to 5 sprigs fresh thyme
- salt and pepper to taste
- croutons, for garnish
- Rinse dried peas a few times under cold water and drain.
- In a medium size soup pot, add the peas, onions, carrot, water, broth and fresh thyme, (use only thyme leaves, removed from thin branches).
- Bring to boil and then lower heat to the lowest heat. Simmer for 25 minutes, stir occasionally.
- Then cover with a lid, and simmer for additional 30 minutes.
- Season with salt and pepper to taste.
- Puree the soup in a blender. If using a blender, be careful and always puree in small amounts when blending with hot liquids. Put a kitchen towel over the lid of the blender and blend only on the lowest speed ( to prevent lid from popping).
- If the soup is too thick, just add some water until you reach the creamy and smooth texture you prefer.
- Optional: When ready to serve, ladle the soup into each bowl and garnish with a few croutons on top, or with a sprinkle of fresh thyme. You may serve with grated Parmesan cheese at the table.
- Serves 4 to 6