Frozen Pea Summer Soup

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Frozen Pea Summer Soup

by Candice Kumai, for

Why are you still sweating over roasted veggies?! Tell your oven it has the rest of the summer off—it’s time to get your cold soup on. This easy recipe utilizes supercheap (and superhealthy) frozen peas, and clocks in at a cool 170 calories per serving.

Frozen Peas Summer Soup

Serves 4


  • 2 Tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 package (16 ounces) frozen peas, thawed
  • ½ cup packed fresh basil leaves
  • ¼ teaspoon sea salt
  • ½ cup unsweetened almond milk, plus 1 to 2 Tablespoons for finishing
  • 1½ cups low-sodium vegetable broth
  • Fresh mint or basil leaves, plain Greek yogurt, and slivered almonds for garnish (optional)


1. In a small sauté pan, warm the olive oil over medium heat. Add onion and cook for 10 to 12 minutes, until fragrant. Remove from heat and set aside to cool.

2. Add cooled onion mixture to a blender or food processor. Add peas, basil leaves, and salt. Blend to combine. Slowly add in almond milk and vegetable broth until the mixture reaches desired consistency.

3. Serve the soup at room temperature or chilled with the extra almond milk and basil leaves, yogurt, and slivered almonds, if using.

Candice Kumai is a celebrated clean-eating chef and author of five best-selling cookbooks, including Clean Green Eats. Find more of her recipes at and follow her on Instagram.

Adapted from the article The Low-Cal Summer Soup You Can Make with a Pack of Frozen Peas, which originally ran on


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