Pea And Basil Soup Recipes

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ROASTED RED PEPPER AND BASIL PEA SOUP



Roasted Red Pepper and Basil Pea Soup image

The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.

Provided by gonefishn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 red bell pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1 green onion, chopped
4 cups frozen peas, thawed
2 cups vegetable broth
½ cup chopped fresh basil
salt and freshly cracked black pepper to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
  • Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
  • Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 4.3 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 401.6 mg, Sugar 10.9 g

ITALIAN PEA AND BASIL SOUP WITH PARMESAN



Italian Pea and Basil Soup With Parmesan image

Peas, Basil, Parmesan. What's not to love? Very simple italian inspired soup which turns the prettiest shade of green. Wonderful for spring, or any time of year. Very cheap and fast - and tasty! Found in "The Practical Guide to Using Herbs". I suggest using the full amount of olive oil called for, as its a low calorie soup to begin with.

Provided by MechanicalJen

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons olive oil
2 onions, chopped
1 stalk celery, chopped
1 carrot, chopped
1 garlic clove, minced
3 1/2 cups frozen peas
3 3/4 cups vegetable stock
1/4 cup parmesan cheese, shredded
1 cup basil leaves, torn
fresh basil, for garnish
salt
pepper

Steps:

  • Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking.
  • Add peas and stock to the pan. Bring to a boil.
  • Reduce heat and add basil and seasoning. Simmer 10 minutes.
  • Use a food processor or immersion blender to blend until smooth.
  • Return soup to pan and reheat gently until ready to serve.
  • Garnish with cheese and basil.

Nutrition Facts : Calories 310.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 5.5, Sodium 258.2, Carbohydrate 26, Fiber 7.5, Sugar 10.1, Protein 10.3

FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT



Fresh Pea Soup With Shrimp, Basil and Mint image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer, side dish

Time 3h

Yield Six servings

Number Of Ingredients 14

1 medium onion, coarsely chopped
1 tablespoon sweet butter
4 cups fresh peas
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cups chicken broth, up to 1 cup more for texture
1/2 cup heavy cream
2 tablespoons minced fresh mint
1 pound cooked shrimps, medium- size, cut in half lengthwise
1 cup basmati rice, cooked and cooled
1 teaspoon chili oil, plus more to taste
1 teaspoon fresh lemon juice
1/2 teaspoon salt, plus more to taste
2 heaping tablespoons minced fresh basil

Steps:

  • To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
  • To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
  • To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

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