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Overhead close up shot of a bowl of creamy green pea soup topped with pancetta and croutons on a wood cutting board over a light brown surface.

Creamy Green Pea Soup with Pancetta and Croutons

  • Author: Sabrina Russo
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings (about 4 cups) 1x


This Creamy Green Pea Soup requires only three basic ingredients for the soup base, and is actually both vegan and gluten free without the toppings. I like to load up my soup with croutons, pancetta, yogurt and fresh peas, but this can easily be personalized to your taste and dietary restrictions.




  • 1 large onion
  • 6 tablespoons extra virgin olive oil
  • 1lb green peas (about 4 cups) frozen or freshly shucked
  • 2 ½ cups water
  • Kosher salt, to taste


  • 4 oz pancetta, cut into 1/4 to 1/2 inch pieces* 
  • 4 oz bakery bread, such as sourdough or an Italian loaf, crust removed, cut into 1/2 to 3/4 inch cubes
  • 1 cup shucked fresh peas or more frozen peas
  • 1/4 extra virgin olive oil, divided
  • 6oz plain yogurt
  • 25 tbsp milk or water, or as needed
  • Kosher salt and fresh cracked pepper


  1. Cook onions: Warm a Dutch oven or large pot over medium heat. Add 6 tablespoons of oil and onions to the pot. Season with salt. Sauté onions for about 30-45 minutes, stirring occasionally, until golden and caramelized, but not browned. Reduce heat as needed to prevent browning.
  2. Add peas: Once the onions are sweet and caramelized, add the peas. Season with salt and sauté for about 1 minute. Add water and bring to a boil.
  3. Blend: Transfer to a blender or Vitamix, and puree until smooth. Taste and adjust seasoning, as needed. If you do not have a high powered blender, strain the soup through a fine sieve after blending for a smoother result. Serve warm, if desired. To serve chilled, cool the soup to room temperature and refrigerate for at least 2-3 hours. You may prepare and chill the soup up to several days in advance
  4. Cook pancetta: Add pancetta to a cold, nonstick pan. Turn heat to medium and reduce to low to medium-low after pancetta starts to sizzle. Cook, stirring occasionally, until browned and crispy on the outside, about 10-12 minutes. Transfer to a paper-towel lined plate to drain.
  5. Make croutons: While the pancetta cooks, warm a nonstick pan over medium heat. Add 2 tablespoons of oil and bread cubes to pan. Season with salt and toss to combine. Cook, tossing occasionally, until browned and crispy throughout, about 12-15 minutes. Reduce heat as needed to prevent burning. Transfer to a plate.
  6. Thin yogurt: Add milk or water to the yogurt 1 tablespoon at a time, until the yogurt reaches a thick yet pourable consistency.
  7. Season peas: Right before serving, season the fresh peas with salt and toss in 2 tablespoons of olive oil. Refer to notes if using frozen peas for the topping.
  8. Serve: Serve warm from pot or chilled. Allow the chilled soup to sit at room temperature for about 10-15 minutes before serving, so it’s not too cold. To plate, distribute soup among bowls and add toppings as desired. Enjoy.


  • If you’re using fresh peas for both the soup and the topping, you need about 3.2lbs of peas in the pod. For just the topping, you’ll need another 12oz.
  • You may also substitute 1 cup of frozen peas for the topping. If using frozen peas, defrost them and sauté in olive oil for about 1 or 2 minutes, or until just warmed through. Season with salt. The fresh peas on the other hand can be eaten raw.
  • You can substitute bacon or prosciutto for pancetta, or omit for a vegetarian version.
  • Store the soup in the fridge for up to a week, or freeze for up to 3 months
  • Store any leftover croutons in an airtight container at room temperature for up to 3-5 days.
  • Category: Soup
  • Method: Simmer
  • Cuisine: Italian


  • Serving Size: 1/4 of soup + toppings
  • Calories: 730
  • Sugar: 13g
  • Sodium: 395mg
  • Fat: 51g
  • Saturated Fat: 11g
  • Unsaturated Fat: 40g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 9g
  • Protein: 23g
  • Cholesterol: 28mg

Keywords: creamy green pea soup, green pea soup, spring pea soup