Split Pea Soup
This vegan split pea soup has the creamy texture you love, a divine smoky flavour, and lots of tender potatoes and carrots in the mix. It’s a hearty soup perfect for making a meal!
Split pea soup is truly one of the heartiest, most satisfying soups you can make! It’s thick, rich, and creamy, all thanks to those dried split peas, which break down as they cook. (Red lentils are similar—see this One-Pot Red Lentil Curry recipe.) Split pea soup is often made with ham, but a little bit of smoked paprika helps replace that flavour with delicious results! This is a soup you’re going to want to double and freeze for later.
Why You’ll Love This Split Pea Soup Recipe
- Hearty and satisfying. With plenty of vegetables and protein-rich split peas, this soup is a filling meal that will keep you satisfied and cozy.
- Creamy texture. Despite being dairy-free, this soup has a velvety smoothness thanks to the combination of blended split peas and tender potatoes.
- Budget-friendly. Split peas are an affordable protein, and the other ingredients in this soup are inexpensive, too. This is a great recipe to make when you’re minding your grocery expenses!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Onion and garlic – Yellow or white onion both work.
- Dried split peas – You can use yellow or green. Yellow split peas take longer to cook, I prefer soaking them overnight; green split peas can be soaked for 2 hours.
- Vegetable broth – I like to use my homemade vegetable broth in this vegan split pea soup recipe.
- Bay leaves
- Dried thyme
- Smoked paprika – A fabulous way to add smoky flavour to vegan recipes! Smoked paprika is not the same as sweet paprika or hot paprika, which don’t have that added smokiness.
- Sea salt and black pepper
- Carrots
- Potatoes – Any type you like. You can leave the skins on or peel them.
- Fresh parsley
- Homemade croutons – Vegan white bread, olive oil, sea salt, garlic powder, and dried thyme.
How to Make Split Pea Soup
- Sauté the onion and garlic. Heat the oil in a large pot set over medium heat. Cook the onion until it’s softened, then add the garlic and cook until it’s fragrant.
- Simmer. Stir in the peas, broth, bay leaves, thyme, smoked paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer covered for 40 to 60 minutes, or until the split peas are tender.
- Add the carrots and potatoes. Stir the carrots and potatoes into the soup and cook for 20 to 25 minutes more, until they’re tender.
- Blend. Use an immersion blender to partially blend the soup, or blend a portion in a countertop blender then stir it back in.
- Make the croutons. Toss the bread cubes with the oil and seasonings. Spread on a baking sheet and bake for 10 minutes at 375ºF, turning halfway through.
- Serve. Remove the bay leaves, season to taste, and divide the split pea soup into bowls. Garnish with parsley and croutons.
Tips and Variations
- Thin as needed. If the soup becomes too thick, add more vegetable broth or water. You can also adjust the consistency by blending more or less of the soup.
- Add more smoky flavor. If you want your split pea soup extra smoky, add a few drops of liquid smoke to the soup while it simmers.
- Garnish with vegan bacon. Sprinkle tempeh bacon or coconut bacon over the top just before serving.
- Make it extra creamy. Serve with a dollop of vegan sour cream to add more richness and creaminess.
What to Serve With Split Pea Soup
Split pea soup is perfect for pairing with a salad like this easy vegan Caesar salad. If you don’t make the croutons, try serving the soup with crusty bread or skillet cornbread.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you have leftovers that you won’t be able to finish within a few days, freeze them for later. Transfer the split pea soup into freezer-safe containers or storage bags and freeze for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat or in the microwave.
More Vegan Soup Recipes
Enjoy friends! If you make this split pea soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Split Pea Soup
This vegan split pea soup has the creamy texture you love, a divine smoky flavour, and lots of tender potatoes and carrots. So easy too!
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups dried split peas, green or yellow, preferably soaked*,400g
- 8 cups vegetable broth, 2 litres
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 large carrots, sliced
- 2 medium potatoes, diced
- 2 tablespoons fresh parsley, chopped, for garnish
For the Croutons:
- 2 cups vegan white bread, cubed, like ciabatta or sourdough
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
*Soak the split peas:
- For the best taste and texture, soak your peas before beginning the soup recipe. First, rinse and sort the peas, removing any pieces of dirt, rocks, or skins. Place the peas in a pot and cover with cold water so that the water is at least an inch above the peas.
- Soak at room temperature. Green peas are softer and should be soaked for 2 hours. Yellow peas are harder and should be soaked overnight.
Make the soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant, stirring frequently.
- Add the rinsed split peas, vegetable broth, bay leaves, thyme, smoked paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes for green peas/60 minutes for yellow peas, or until the split peas are tender.
- After the peas are tender, add the sliced carrots and diced potatoes.
- Continue to simmer for an additional 20-25 minutes, or until the carrots and potatoes are tender.
- For a smoother consistency, use an immersion blender to partially blend the soup or transfer 2 cups of soup to a blender and blend until smooth.
- While the soup finishes cooking, preheat your oven to 375°F (190°C).
- Toss the began bread cubes with olive oil, salt, garlic powder, and thyme until evenly coated.
- Spread the cubes in a single layer on a baking sheet and bake for 10 minutes, or until golden and crispy, turning halfway through.
- Remove bay leaves, adjust seasonings as needed, and ladle the soup into bowls.
- Top with croutons and garnish with fresh parsley, if desired.
Notes
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you have leftovers that you won’t be able to finish within a few days, freeze them for later. Transfer the soup into freezer-safe containers or storage bags and freeze for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat or in the microwave. If the soup becomes too thick, add a bit more vegetable broth or water as needed.
Calories: 439kcal, Carbohydrates: 68g, Protein: 20g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Sodium: 1840mg, Potassium: 1081mg, Fiber: 20g, Sugar: 11g, Vitamin A: 4452IU, Vitamin C: 20mg, Calcium: 98mg, Iron: 5mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
