recipe, side dish, spring, summer, vegetable

Green Pea and Mascarpone Soup

I love green soup. Always the pureed kind. Everytime I see a bowl of the bright and green substance I forget any other vegetable: I want my green soup.

This soup recipe is no exception, as the bright peas are brought to life with the accompanying fresh basil and mint. The mascarpone cheese, added right at the end, makes for a beautiful velvety finish.


Eaten warm or cold, this soup is delicious with grilled meats or simply with a big toasty piece of bread and a hunk of cheddar cheese.

It would be a great lunch if you are looking for work lunch ideas– just pack it into a mason jar for easy transportation and reheat if desired. Gobble up!



Green Pea and Mascarpone Soup


  • 2 tbsp cooking oil
  • 1 large yellow onion, chopped
  • 1 tsp dried mint (or 2 tbsp fresh, chopped)
  • 1 and 1/4 cup fresh green peas, hulled (or frozen)
  • 2 cups low-sodium chicken or vegetable broth
  • 1/4 cup fresh basil, chopped
  • salt and pepper to taste
  • 4 tbsp mascarpone cheese


  1. In a large pot heat the oil over medium-high heat. Add the onions and cook until they become translucent.
  2. Add the broth and the mint and bring to a gentle boil. Add the peas and basil and cook for about three minutes until the peas are soft but not mushy. Season with salt and pepper. Remove from heat.
  3. Put the mascarpone cheese in a separate bowl and add a couple tablespoons of the hot soup mixture and stir (this tempers the cheese and prevents it from curdling from the temperature shock). Stir together and then add it to the soup mixture.
  4. Allow the soup to cool slightly before pureeing with a submersion blender or a food processor.
  5. Reheat before serving if desired, or serve it cold. Delicious!