This vibrant cold pea soup with crab and mint is so rich and delicious! Best of all, there’s no cooking required — simply allow it to chill for about an hour.
Chilled soups are perfect on a hot day, especially if you’ve been working outside. This cold pea soup with crab and mint is such a refreshing and flavorful way to cool down!
Best of all, there’s no cooking required, so you don’t even have to heat up your kitchen to make a batch.
Simply blend the ingredients, allow them to chill, then add the lump crab garnish.
What you’ll love about cold pea soup with crab and mint
- It’s super easy to make and requires no cooking
- It has a delicious, vibrant, refreshing flavor
- It’s perfect for summer as a snack or elegant appetizer
- It’s high in protein and nutrient-rich
- It’s a creative twist on classic pea soup
Cold pea soup with crab and mint ingredients
This refreshing soup requires less than 10 ingredients and comes together in a snap!
- Peas — I thaw frozen peas for convenience, but you could start with fresh peas if you prefer.
- Vegetable broth — You can also use chicken stock. I recommend low-sodium so you can control the salt content in the soup.
- Salt — This brings out the natural sweetness of the peas and balances the soup’s flavors.
- Olive oil — Use extra virgin to give the soup a smooth, rich texture.
- Asian-style chili paste — This adds a subtle heat that complements the sweetness of the peas and rich crabmeat so well.
- Mint leaves — This gives the soup that refreshing element that makes it so irresistible. Chop finely so the mint melds into the soup.
- Fresh lump crabmeat — I recommend using fresh crabmeat for the best flavor and texture.
How to make cold pea soup with crab and mint
Step 1: Combine the peas, broth, and salt in a blender. Purée until smooth.
Step 2: With the motor running, add the olive oil in a slow, steady stream.
Step 3: Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.
Step 4: Chill in the refrigerator for 1 hour.
Step 5: In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.
Step 6: Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.
This wonderful chilled soup may become your warm-weather staple!
Recipe tips and tricks
- To thaw frozen peas quickly, put them in a strainer and run cold water over them for a few minutes, using your fingers to break up any clumps.
- Chill the soup in the refrigerator for at least 1 hour to let the flavors meld.
Substitutions and variations
- Instead of Asian-style chili paste, you could also use chili sauce or even cocktail sauce.
- For a thicker soup, reduce the amount of broth you use.
- I sometimes add a handful of spinach or arugula to the blender for an extra nutrient boost.
What to serve with this recipe
This soup makes a great snack or light meal on a hot day. Thanks to the crabmeat, I find a bowl is super satisfying all on its own.
If I’m serving the soup as an appetizer, I love pairing it with zucchini orzo salad. The mint in both dishes goes so well together.
When I have extra crabmeat, I’ll whip up a crab salad with lemon-chive dressing. You can’t go wrong with a soup and salad pairing!
Storage and freezing
- Extra soup can be stored in the refrigerator in an airtight container for up to 24 hours. To make ahead of time, store the soup without the crabmeat, and it will stay fresh in the refrigerator for 3-4 days.
- Soup without the crabmeat can be frozen in a freezer-safe container for up to 6 months. Thaw in the refrigerator overnight, then re-blend to bring the ingredients back together.
Other refreshing soup recipes
I don’t think there’s ever a bad time to enjoy soup. Hot or cold, refreshing or hearty, there is so much variety to choose from!
For more recipe inspiration, check out my list of delicious low-carb soup recipes.
Cold Pea Soup with Crab and Mint
Ingredients
- 2 cups frozen peas, (thawed)
- 2 cups low-sodium vegetable broth, (or chicken stock)
- ¼ teaspoon kosher salt
- ¼ cup olive oil, (extra virgin)
- juice from 1/2 lemon
- 1 tablespoon Asian-style chili paste
- 2 tablespoons fresh mint leaves, (finely chopped)
- 4 ounces fresh lump crabmeat
Instructions
- Combine the peas, broth, and salt in a blender. Purée until smooth.2 cups frozen peas, 2 cups low-sodium vegetable broth, ¼ teaspoon kosher salt
- With the motor running, add the olive oil in a slow, steady stream.¼ cup olive oil
- Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.juice from 1/2 lemon
- Chill in the refrigerator for 1 hour.
- In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.1 tablespoon Asian-style chili paste, 2 tablespoons fresh mint leaves, 4 ounces fresh lump crabmeat
- Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.
