Recipe courtesy of Giada De Laurentiis
Print
Pea and Basil Soup
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 to 6 servings (6 1/2 cups)
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 to 6 servings (6 1/2 cups)
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds (about 4 1/2 cups) frozen peas
  • 3/4 cup chopped fresh basil leaves
  • 2 cups chicken broth, divided
  • 2 cups cream
  • 4 to 6 very thin slices fresh mozzarella cheese
  • 1/4 cup diced roasted red bell peppers (jarred is fine)

Directions

Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.

Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Chickpea Soup

Recipe courtesy of David Rocco

Lemon-Basil Orzotto

Recipe courtesy of Kelsey Nixon

Pea, Feta and Mint Salad

Recipe courtesy of William Granger

Basil Limoncello Sorbet

Recipe courtesy of Tiffani Thiessen

Aztec Soup

Recipe courtesy of Nadia G

Peas and Bacon

Recipe courtesy of Michael Symon

Lentil Soup

Recipe courtesy of Alton Brown

Trending Videos

Brunch Bonanza

So Much Pretty Food Here