Creamy Pea and Bacon Soup with Herbed Parmesan Croutons
Pea Bacon Soup
Silky pea soup brightened with lemon, smoky bacon, and crisp herbed croutons.
This is the kind of soup I make when I want something cozy but bright — a silky pea base flavored with rendered bacon, a splash of lemon, and finished with a little cream. The herbed Parmesan croutons add crunch and a salty, toasty note that makes each spoonful addictive.
It’s a balanced bowl: peas bring fiber and plant protein, bacon adds savory richness, and the croutons supply satisfying carbs. Light enough for lunch, comforting enough for dinner, and quick to pull together on a weeknight.
Nutrition (per serving)
Directions
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1
Preheat the oven to 400°F. Toss bread cubes with 1 tbsp olive oil, 2 tbsp chopped fresh mint, and 2 tbsp grated Parmesan; spread on a baking sheet and bake 8–10 minutes until golden and crisp. Set aside.
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2
Cook the bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserving 1 tbsp of the bacon fat in the pot. Crumble the cooled bacon and set aside for garnish.
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3
Add 1 tbsp olive oil and 1 tbsp butter to the pot with the bacon fat. Sauté the chopped onion, carrots, and celery over medium heat until softened, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
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4
Sprinkle the flour over the vegetables and stir to coat, cooking 1 minute to remove the raw edge of the flour.
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5
Slowly pour in the chicken stock while stirring, then add the frozen peas. Bring to a simmer and cook 8–10 minutes until the peas are tender and flavors have married.
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6
Use an immersion blender to purée the soup until mostly smooth, leaving a little texture for body. (Alternatively, carefully transfer in batches to a blender and purée, then return to the pot.)
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7
Stir in the heavy cream and lemon juice; warm through but do not boil. Taste and season with salt and pepper — remember the bacon and Parmesan add saltiness, so adjust accordingly.
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8
Ladle soup into bowls and top with crisp herbed Parmesan croutons, crumbled bacon, a drizzle of cream if desired, and a sprinkle of chopped mint. Serve hot.
Ingredients
- Frozen peas:2 cups
- Thick-cut bacon:6 pieces
- Olive oil:1 tbsp
- Unsalted butter:1 tbsp
- Medium yellow onion, finely chopped:1 pieces
- Carrots, diced:2 pieces
- Celery stalks, diced:2 pieces
- Garlic, minced:2 cloves
- All-purpose flour:2 tbsp
- Chicken stock (or vegetable stock):4 cups
- Heavy cream:1/2 cup
- Fresh lemon juice:1 tbsp
- Fresh mint, chopped:2 tbsp
- Grated Parmesan:1/4 cup
- Stale bread cubes (for croutons):2 cups
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
Tips & Notes
- If you prefer a lighter soup, omit the cream and use an extra 1/2 cup of stock; the lemon and mint keep it bright.
- Make croutons ahead and store in an airtight container — they stay crisp for several days.
- Don’t oversalt early; the bacon and Parmesan already contribute salt, so season at the end.
- Leftover soup freezes well in an airtight container for up to 3 months — add fresh croutons after reheating.
