Easy Pea Soup With Gluten Free Garlic Bread

Post published:November 30, 2020
Post category:Recipes
Post comments:5 Comments
Post author:Melissa

This quick and easy pea soup is my go to comfort food during the winter. I love to throw some pieces of breakfast ham in there and serve it with garlic bread. It really warms you up after a chilly winter day.

If you’re serving this for guests and want to get fancy with it like I did in the picture, you can swirl a little milk or plant based milk of your choice on top.

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I put the ham in my soup to give it a little extra flavor and something for my mouth to chew since the rest is blended together. If you want to do a meat free soup, you can just take the ham out or replace it with some herby roasted chickpeas, so you still have some protein in there.

I also garnished it with a swirl of coconut milk to make it look a little fancier, but of course it’s not necessary!

Pea Soup Prep

This is the easiest soup ever. First, take out your ingredients:

Frozen Peas
Onion
Vegetable Broth

Breakfast Ham
Salt & Pepper
Olive Oil

Then all you have to do to prepare is chop the onion and breakfast ham! Time to make the soup.

Pea Soup Here I Come...

In a large soup pot pour in a couple tablespoons of olive oil and let the pot heat up a little on medium low heat. Then you can throw in your onion and cook it for several minutes until it’s translucent and softened.

Once the onion is cooked, add in the veggie broth, salt and pepper. Bring it up to a boil and then throw in your peas. Once the peas are heated through, your soup is essentially done. If you have an immersion blender, you can blend the soup together right in the pot or scoop it into a regular blender.

When the soup is all blended together, throw in the ham and it’s complete!

Gluten Free Garlic Bread

What about the garlic bread?? Well here’s my semi-homemade version. Pick out a gluten free bread of your choice at the grocery store. I usually go for Canyon Bakehouse brand, the mountain bread or honeywhite are delicious (but not vegan).

If you’re going vegan with this recipe and don’t mind gluten, I suggest Ezekiel Bread made with sprouted wheat.

I’ll toast a slice or two in the toaster oven first. After it’s toasted I’ll butter it and spread some minced garlic on top. Then I pop it back in the toaster oven for another minute so the flavor soaks into the bread. Then it’s good to go.

If you don’t have a toaster oven, you could always toast it in your regular toaster and then after buttering and putting the garlic on, wrap it in aluminum foil and bake it in the oven at 300°F for 5 minutes or so.

This soup is a great budget friendly meal for the winter. There’s minimal ingredients, most of which you can keep on hand so you can whip it up on a whim.

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Another great vegetarian dish is my classic Ratatouille. If you need dessert try out my gluten free no bake peanut butter bars.

Archive Dive:

Easy Pea Soup

With Love, Melissa

This soup is a quick and easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Dinner, Lunch

Cuisine American

Servings 6 Servings

Ingredients

2 Tbsp Olive Oil
1 Large Onion, chopped
4 Cups Vegetable Broth
1.5lbs Frozen Peas
Salt & Pepper
Optional: 1 7oz Breakfast Ham, diced*

Instructions

In a large soup pot, heat olive oil and cook onions until softened, about 5 minutes. Add broth, salt and some pepper. Bring to a b°oil.
Add in peas and cook until just heated through. Puree soup with an immersion blender until smooth. Add in diced ham. Enjoy with some garlic bread.**

Notes

*Vegan and Vegetarian Option: Use roasted chickpeas instead. Take a 15oz can of drained chickpeas, season with salt, pepper, and fresh thyme and roast at 425°F for 20 minutes.

**See blog post for garlic bread instructions.

Keyword Soup, Vegan, Vegetarian