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.

Two bowls of Cold Pea Soup with Crab and Mint on a table

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!

Ingredients for the soup on a table
  • 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.

Olive oil being added to the soup while blending

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.

Bowl of crab meat mixed with chili paste and mint

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.
Two bowls of soup surrounded by peas on a wooden table

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.
Pea soup in individual serving glasses topped with crab garnish

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

5 from 1 vote
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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.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4

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.

Notes

This recipe is for 4 servings of soup.
For a thicker soup, use less broth.
Watching sodium? Use your own homemade salt-free broth and skip the added kosher salt to cut the amount of sodium almost by half.
To prep this recipe ahead of time, whip up the ingredients in the blender, then store in the refrigerator for up to 24 hours. When you’re ready to enjoy, blend the soup again for a few seconds, then proceed with the recipe as usual.

Nutrition Info Per Serving

Nutrition Facts
Cold Pea Soup with Crab and Mint
Serving Size
 
1 cup
Amount per Serving
Calories
196
% Daily Value*
Fat
 
13.8
g
21
%
Saturated Fat
 
1.8
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
5
g
Cholesterol
 
30
mg
10
%
Sodium
 
313.1
mg
13
%
Potassium
 
259.7
mg
7
%
Carbohydrates
 
11.6
g
4
%
Fiber
 
3
g
12
%
Sugar
 
4.6
g
5
%
Protein
 
8.1
g
16
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
21.5
mg
26
%
Calcium
 
90
mg
9
%
Iron
 
1.6
mg
9
%
Net carbs
 
8.6
g
* Percent Daily Values are based on a 2000 calorie diet.