How To Make Smoky Sweet Pea SoupIngredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large basil leaves, chopped
  • 2 sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups water
  • 1 dried chipotle chili pepper
  • 1 bay leaf
  • 2 cups sweet peas
  • 1 tablespoon vegetable bouillon
  • 1 tablespoon red wine vinegar
  • 1/2 cup shredded Gruyere cheese
  • 1 pinch freshly ground black pepper


Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.

Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.