Prep time 10 min.

Cook time 15 min.


2 Tbsp. butter or vegetable oil

1 cup chopped onion

2 cans (15 oz. each) Del Monte® Sweet Peas, drained

2 cups baby spinach

4 tsp. fresh lemon juice

4 tsp. fresh thyme or 1 tsp. dried thyme

3 ½ cups chicken broth, divided


¼ cup heavy cream, sour cream or plain Greek yogurt

Garlic croutons


  1. Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.

  2. Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.

  3. Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

VARIATIONS:  Prepare recipe as directed, except:  

•For Minted Sweet Pea Soup, use ½ cup fresh mint leaves instead of thyme in Step 2.

•For Tuscan Pea Soup, add ½ cup fresh basil instead of thyme in Step 2.  Garnish with Parmesan cheese with garlic croutons in Step 3.

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