Green Pea Soup with Parmesan and Balsamic Vinegar

[recipe adapted from Running with Tweezers]

pea soup with balsamic vinegar and parmesan


  • 1½ kg frozen green peas
  • 2 litre of water
  • 4 – 5 vegetable cubes (10 g each)
  • 3 tbs olive oil
  • 2 – 3 tbs balsamic vinegar
  • rainbow peppercorns
  • grated Parmesan cheese to sprinkle over the soup
  • fresh bread (sliced)


  • hand blender or food processor

extremely delicious soup made almost entirely from one ingredient - frozen peas


  • In a large pot combine water, peas, cubes and cook covered till peas are soft, for about 30 minutes (depends from the peas, have to get very soft).
  • Add olive oil, remove from fire and blend the soup till smooth.
  • Stir in balsamic vinegar.
  • Transfer to the plates, sprinkle with Parmesan cheese and season with freshly ground pepper.
  • Serve with slices of fresh bread on a side. Can be also served with hard boiled eggs.

Serves 5 – 6 people.


If you are making soup for small kids skip balsamic vinegar. I did put aside portion for my 2 year old daughter before stirring in balsamic vinegar. She really enjoyed this soup.


This soup taste great also with mashed potatoes on a side or with those little filo and feta pastries.

On the first photo I cheated a bit and used balsamic  cream (which is too sweet to my liking for this recipe) instead of balsamic vinegar to make this nice swirl.

More interesting soup recipes: Michelle of Greedy Gourmet made this yummy artichoke soup that can be also topped with Parmesan cheese.

Your thoughts…

  1. This sounds delicious – I love peas. And it uses all ingredients that I have at home. This will come in handy this week because my partner is away and I don’t have the car to do the groceries.

    Hope you are having a nice weekend.

  2. Delicious peas soup

  3. I never think about using frozeb peas when I’m trying to come up with a soup! Sounds lovely…Esp with the Balsamic!

  4. I also made a version of this soup, only I used chicken broth, added prosciutto as well and omitted the balsamic. What a versatile recipe–and absolutely delicious.

  5. I like the sound of parmesan and balsamic vinegar in balsamic soup.

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