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Spring Pea Soup Bread Bowls

Vegetarian spring pea soup in a bread bowl
Casey Barber
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

Hearty comfort foods may be the key to surviving the cold winter months, but once spring arrives, our cravings suddenly turn. Instead of bubbling, cheesy casseroles, we long for crisp, refreshing salads. A hankering for rich chocolate desserts turns into one for seasonal fruits and cool frozen treats. Our appetite for countless nourishing soups that sustained us through the chilliest of nights gives way to lighter variations like a veggie-packed chowder, a chilled gazpacho or yes, this verdant vegetarian pea soup.  

This light, yet satisfying recipe steals a few tricks from a traditional potato and leek soup and infuses the classic combination with bright pea flavor. Cooking the leeks slowly until they soften allows their mild onion flavor to shine, while adding a touch of caramelized sweetness. The diced potatoes lend a bit of heft and creaminess, while peas are added in at the very end so they don’t lose their vibrant green color. This recipe calls for frozen peas, but fresh ones would be especially lovely when they start appearing at markets in the spring.

Once the potatoes are soft, all you have to do is blend the ingredients together. Depending on your preference, you can form a smooth purée or leave it slightly chunky. Serve in bread bowls to make it a complete meal and garnish with a drizzle of creme fraiche, chives and cracked black pepper for a dinner party-worthy meal.

Technique Tip: A handheld immersion blender is the easiest way to blend soups since you can pop it right into the pot. If using a regular blender, take extra care when working with hot liquids. Here’s what to do: mix the soup in batches so the blender doesn’t overfill and start it at the lowest setting.

Swap Option: Looking for something low carb or gluten-free? Ditch the bread and garnish with chopped nuts or ladle over quinoa for a protein boost.


  • 1 large leek or 2 small leeks, white and light green parts only
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1/4 teaspoon salt plus more to taste
  • 4 cups vegetable broth
  • 1/2 pound Yukon gold potato, peeled and diced
  • 1 (16-ounce) bag frozen peas
  • 4 mini sourdough boule or Italian round breads
Fulfilled by


Healthy vegetarian dinner: Spring pea soup in a bread bowl
Casey Barber

Slice the leeks in half lengthwise, then rinse well and slice thinly into half-moons.

Heat the oil in a medium (4-quart) pot over medium-low heat. Add the leeks, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, for 2-3 minutes until the leeks start to soften.

Cover and cook for 10 minutes more, stirring occasionally, until the leeks are very soft.

Uncover and add the broth and diced potato. Increase the heat to medium and bring the broth to a simmer. Cook for 15 minutes, until the potatoes are very soft and almost falling apart.

Add the peas and cook just until they are thawed and warmed through.

Carefully transfer the soup to a blender and puree. Depending on the size of your blender, you may need to do this in two batches. Taste add add more salt as desired.

To serve, slice around the top edge of each bread boule to remove the "cap." Hollow out the bread into a bowl with your fingers or a small serrated knife.

Ladle the soup into the bread bowls and garnish with your choice of toppings: cracked black pepper, chives or dill, a drizzle of crème fraiche or plain Greek yogurt, and/or lemon zest.