Smoky Sweet Pea Soup

This soup is so fragrant and yummy Chipotle chili adds a delicious smoky flavor, but the soup is mild in spice. This is my favorite soup; it is so easy to make, you must give it a try

Smoky Sweet Pea Soup Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 large basil leaves, chopped

• 2 sun-dried tomatoes packed in oil, drained and chopped

• 4 cups water

• 1 dried chipotle chili pepper

• 1 bay leaf

• 2 cups sweet peas

• 1 tablespoon vegetable bouillon

• 1 tablespoon red wine vinegar

• cup shredded Gruyere cheese

• 1 pinch freshly ground black pepper

How to Make Smoky Sweet Pea Soup

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.

2. Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.

Smoky Sweet Pea Soup Nutritions

• Calories: 162.5 calories

• Carbohydrate: 13.2 g

• Cholesterol: 18.2 mg

• Fat: 9 g

• Fiber: 3.7 g

• Protein: 8.5 g

• SaturatedFat: 3.6 g

• ServingSize:

• Sodium: 223.8 mg

• Sugar: 6 g

• TransFat:

• UnsaturatedFat:

Smoky Sweet Pea Soup Reviews

• Dried chipotles were an ingredient in another recipe I was making. I was unable to find them and bought a small can of chipotles in adobo instead. I found this recipe while looking for ways to polish of the aforementioned can. Had I found the dried variety in the first place, I probably would never have made this recipe. I am glad I did find it, because the flavors are complex and tasty I diced one of the chipotles in adobo and left it in. There was a little too much liquid for my preference, so I will add more peas or cut the amount of liquid next time. I also used chicken broth instead of water (and left out the boullion cube). While the color of the soup will probably keep it out of any food blogs, it could be dresssed up with a sour cream/yogurt garnish for guests. I will definitely make this again

• I enjoyed this recipe alot...next time tho i should use fresh peas in the summer...i used sweet frozen peas and chipotle powder coz didnt have a real one...but i scaled it to two and ate it all...thanks for the recipe will for sure make it again

• I dont know what the reviewer above stated. The instructions for the peas are right there. Yum

• What about the peas?? Not in the instructions

• I had expected more depth of flavor than this delivered. Perhaps it was too much water in proportion to the other ingredients.

• Delicious

• Very good, but I did not care for the cheese that the recipe called for. I think that I will use mozzarella cheese next time.

• This soup has amazing flavor An unforgettable taste and so easy to make. Thanks so much Chelsea for your wonderful recipe.

• Very good soup. I doubled the pepper to add a bit more zing, and bumped up to 1/3 c Gruyere for creaminess. Good texture and flavor.

• Wow is all I have to say. Period.