Yellow Split Pea Soup

Yellow Split Pea Soup is a comforting bowl of golden goodness, perfect for cozy evenings or nourishing lunches.

Its velvety texture, enriched with tender split peas, melts on your tongue, while aromatic herbs like thyme and bay leaves add depth.

In just over an hour, you’ll have a hearty, wholesome dish that’s as satisfying as it is simple to prepare.

This soup is a flavor powerhouse, blending earthy sweetness from carrots and onions with a hint of smokiness from optional ham or bacon.

Each spoonful warms you from the inside out, making it a timeless favorite for chilly days. With only 10 minutes of prep, it’s a fuss-free recipe that delivers big on taste and comfort.

Ingredients for Yellow Split Pea Soup

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup yellow split peas
• 1 medium Yukon gold potato, peeled and chopped
• Kernels from 4 ears corn, about 2 1⁄2 cups (or substitute with frozen corn)
• 3⁄4 teaspoon smoked paprika
• 1 teaspoon sea salt, more to taste
• 3⁄4 cup Cashew Cream (recipe below)
• 1 1/2 tablespoons apple cider vinegar

For the Cashew Cream (makes extra):

• 3⁄4 cup raw cashews (soaked for 2 hours if not using a high-speed blender)
• 2⁄3 cup water
• 1⁄4 teaspoon salt

Optional Toppings:

• Chopped chives
• Extra fresh corn kernels
• Chopped parsley
• Red pepper flakes
• Coconut bacon
• Olive oil, for drizzling

Step-by-Step Instructions

1. Make the Cashew Cream: Combine the soaked cashews, water, and salt in a blender. Process until very smooth. Set aside 3/4 cup for the soup.
2. Cook the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and celery, and cook for 5 to 7 minutes, stirring occasionally, until the onion is tender and translucent. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the Soup Base: Stir in the vegetable broth, split peas, potato, corn, smoked paprika, and salt. Bring to a boil over high heat.
4. Simmer the Soup: Lower the heat, cover, and simmer for about 45 minutes, stirring occasionally, until the split peas are completely tender.
5. Blend the Soup: Use an immersion blender to partially puree the soup, or transfer about half of it to a regular blender, blend until smooth, and return it to the pot.
6. Finish the Soup: Stir in the reserved Cashew Cream and apple cider vinegar. Taste and adjust the seasonings, adding more salt if desired.
7. Serve: Ladle the soup into bowls and top with your choice of optional toppings. Serve piping hot.

Toppings to Elevate Your Soup

Add a burst of flavor and texture with these topping ideas: sprinkle with fresh chives, extra corn kernels, or chopped parsley for brightness. For a spicy kick, try red pepper flakes, or drizzle with olive oil for richness. Coconut bacon adds a smoky, crunchy twist that’s perfect for plant-based eaters.

How to Store and Reheat Like a Pro

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency.

Time-Saving Tips for Busy Cooks

Soak the cashews overnight to skip the 2-hour soaking time. Use pre-chopped frozen onions and celery to save on prep work. For even quicker cooking, consider using an Instant Pot—pressure cook the soup for 15 minutes instead of simmering for 45.

Recipe Variations to Mix It Up

Swap yellow split peas for green split peas or lentils for a different flavor and texture. Add diced carrots or sweet potatoes for extra sweetness.

If you’re not vegan, a dollop of Greek yogurt or a sprinkle of shredded cheese can replace the cashew cream for a creamy finish.

Equipment You’ll Need

A high-speed blender like a Vitamix ensures the cashew cream turns silky smooth. An immersion blender makes pureeing the soup directly in the pot a breeze. If using a regular blender, let the soup cool slightly before blending to avoid splatters.

Yellow Split Pea Soup

Amy

Yellow Split Pea Soup is a comforting bowl of golden goodness, perfect for cozy evenings or nourishing lunches. With only 10 minutes of prep, it’s a fuss-free recipe that delivers big on taste and comfort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 5

Ingredients

  

1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup yellow split peas
• 1 medium Yukon gold potato, peeled and chopped
• 2 1⁄2 cups kernels from 4 ears corn
• 3 ⁄4 teaspoon smoked paprika
• 1 teaspoon sea salt, more to taste
• 3 ⁄4 cup Cashew Cream recipe below
• 1 1/2 tablespoons apple cider vinegar

Cashew Cream (makes extra)

• 3 ⁄4 cup raw cashews, soaked 2 hours, if not using a Vitamix
• 2 ⁄3 cup water
• 1 ⁄4 teaspoon salt

Toppings options:

• chives
• extra fresh corn kernels
• chopped parsley
• red pepper flakes
• coconut bacon
• olive oil, for drizzling

Instructions

 

• Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
• Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
• Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
• Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.

Keyword comfort food, easy dinner, hearty soup, vegetarian recipe, yellow split peas

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