Green Pea Soup (Dairy-Free + 6 Ingredients!)

GFGluten Free

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This Green Pea Soup is made from frozen Peas and 5 other healthy ingredients for a creamy and filling side! Dairy Free, Oil Free, and Vegan.

I’m a soup-year-round kind of gal. Even in the blazing hot summer, I’d happily cozy on up with a bowl! This Green Pea Soup is light yet cozy and creamy – a perfect all-weather soup for any occasion 😉 Plus it’s made from only 6 plant-based ingredients and is ready in less than 30 minutes!

ingredients for pea soup on gray textured background

The ingredients for this recipe are simple but intentional. I feel like most of us have a bag of Frozen Peas shoved somewhere in our freezer, so I decided to make good use of them for this recipe. Green Peas have such a great flavor on their own, they really don’t need much else!

We’ll add in some Onion and Garlic to increase the savory factor, some Vegetable Broth and Light Coconut Milk to make things smooth and creamy, and a touch of Fresh Parsley and Dill to add a boost of freshness and flavor. That’s it!

large white pot of pea soup with wooden spoon

Another added bonus to this soup? You’ll blend everything together after it’s finished cooking, which means you don’t have to chop anything too finely to begin with. And who doesn’t love a shorter prep time?

two bowls of green pea soup topped with fresh dill and black pepper with gold spoons

This Green Pea Soup is nice and filling thanks to the natural plant-protein found in Peas. It’s great to serve as an accompaniment to a meal, but it could also stand in for a light lunch or dinner if you pair it with some toasty bread. You could also pour it over Brown Rice and pair it with some Crispy Tofu for a heartier main!

angled shot of two bowls of green pea soup topped with fresh dill and black pepper with gold spoons

A Few Final Thoughts:

  • Frozen Peas make this recipe nice and easy, but if you have fresh you can use those too!
  • I used Light Coconut Milk for this recipe; I didn’t think the soup had an overly “Coconutty” flavor, but you can also replace it with another creamy Non-Dairy milk of choice. I wouldn’t recommend store-bought nut milk from a carton – it’ll be too thin.
  • Feel free to switch up the herbs here – I thought the combination of Parsley and Dill was absolutely Delicious, but this could also be great with Mint or Basil!

bowl of green pea soup with toast and golden spoon on grey textured background

If you’re looking for more nourishing Soup recipes, you’ll also love this Sweet Potato & Kale Soup, this Creamy Tomato & Red Pepper Soup, and this Chipotle & Sweet Potato Soup!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Green Pea Soup

This Green Pea Soup is made from frozen Peas and 5 other healthy ingredients for a creamy and filling side! Dairy Free, Oil Free, and Vegan.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 4-5 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • 5 cup Frozen Peas
  • ½ Yellow Onion, roughly diced
  • 1 13.5 oz can Light Coconut Milk
  • 4 cup Vegetable Broth
  • 3 cloves Garlic, sliced
  • packed cup Fresh Parsley, chopped
  • 1 tbsp Fresh Dill, chopped (Optional)
  • Salt and Black Pepper, to taste


  1. First, add a splash of Vegetable Broth to a large pot. Add in the Onion and Garlic, then sauté over medium heat until translucent, about 2-3 minutes.
  2. Add the Dill and Parsley to the pot, then sauté for another minute. Add all of the remaining ingredients, then cover the pot and bring to a boil over high heat. Once boiling, uncover and reduce the heat to low while you let the soup simmer for 8-10 minutes.
  3. Carefully transfer the soup to a blender (or use an immersion blender) and blend on high until smooth and creamy. Transfer to bowls and serve as desired; leftovers will last in the fridge for up to one week.

Keywords: Green pea soup, spring pea soup, healthy pea soup, vegan pea soup, pea soup with frozen peas

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Super delicious! The dill and parsley and coconut milk put it over the top. Thank you!

  2. I can’t wait to try this, been a long time fan of both your blog and YouTube channel so am positive I’m going to love it. I’m thinking of trying parsley with marjoram.

  3. I added 1 chopped stalk of celery to the onions and garlic , sautéing them together for an extra layer of texture and flavor , my wife loved it

  4. My 14 year old daughter made it for us and it is delicious,thank you!
    How many calories per serving do you think?

    1. So glad you guys enjoyed it! Out of personal philosophy we don’t list calories but you can find some of that info using something like Cronometer!

  5. This recipe is AMAZING!! I don’t believe I’ve ever had pea soup and was a bit hesitant but I think it’s my favorite soup now.

  6. YUM! I made this tonight after craving pea soup all day and it was exactly what I wanted! I added a little chili powder, lots of extra dill and parsley, and smoked paprika. So good!! Thank you!!

    1. Haven’t tried without those two! If you’re sensitive to onion and garlic you can try just leaving it out and maybe compensating with using the dill and maybe some red pepper flakes for flavor.

  7. This soup is so delicious! It’s much better than the canned green pea soup I grew up eating. It’s so much fresher and brighter in flavor. I had no dill on hand, so I used a few mint leaves and I think it worked really well.

  8. Oh my gosh, I just made this and was enjoying it so much when I realized I left out an ingredient……..the coconut milk!!!!! LOL, so does this mean I just ate sophisticated baby food?! At any rate, I considered throwing it all back in the pot and adding the coconut milk, but seriously I love it just as it is so for this time, I’m going to leave it as is………delicious! p.s. it was super rich and creamy even without the coconut milk.

  9. This is also a new favourite recipe of mine to make. It’s so green and delicious. It’s been added to my recipe meal planning for the week.

  10. Just made this for my family. They loved it!! We paired it with your artichoke fries. Salty sweet goodness!! Thank you!!

  11. My favorite thing is when something with such simple ingredients turns out DELICIOUS. That is this recipe. I will definitely be making again!

  12. This sounds yummy & so easy! I will probably use almond milk & add a diced potato for thickness/creaminess. I have some coconut haters in my family. (not me though).

      1. We do not have light coconut milk canned do you think regular canned coconut milk would work As a replacement for most of your soup recipes that Calls for light coconut milk. Can’t get more due to a budget no I thought I ask.

      2. Of course, Huntra. Light coconut milk is more suitable for soups and thinner creams whereas full-fat coconut milk and coconut cream is to thicken a sauce, baked goods, or frozen treats. Canned coconut milk would do if that’s what you have handy. You can achieve the consistency of light coconut milk by diluting the canned coconut milk with a bit of water, try a 1:2 ratio. 🙂

    1. I was looking for a plant-based frozen peas soup and I happened upon yours. Really good! Thank you ???? I added a small steamed potato. I used fresh basil. I substituted almond milk for the coconut milk cause I’m out. Very good!