Name: Lemon Olive Oil Pea Soup with Mint & Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons Lemon Olive Oil, plus more for finishing; 1 small yellow onion, diced; 1 small garlic clove, minced; 4 cups fresh or frozen green peas; 3 cups vegetable or chicken broth, plus more as needed; 1/4 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons fresh mint leaves, loosely packed; 1 tablespoon fresh lemon juice, optional; 1/4 cup heavy cream or half-and-half, optional; Whole cooked peas; Freshly grated or shaved Parmesan; Fresh mint leaves; Freshly ground black pepper; Lemon Olive Oil

August 20, 2026

Late August is that wonderful in-between season when summer produce is still abundant, but cooler evenings have us beginning to think about comforting bowls of soup. This Lemon Olive Oil Pea Soup with Mint & Parmesan is the perfect recipe for that transition.

Bright green peas, fresh mint, savory Parmesan, and fragrant Lemon Olive Oil come together in a silky soup that tastes fresh, light, and satisfying. It has all the comfort of a homemade soup without feeling too heavy for the final warm days of August.

Serve it warm on a cooler evening, enjoy it at room temperature for lunch, or chill it for a refreshing late-summer starter. However you serve it, a finishing drizzle of Lemon Olive Oil brings all of the flavors together beautifully.

Why Pea Soup Is Perfect for Late August

As August begins winding down, many of us find ourselves craving recipes that still celebrate the freshness of summer while offering just a little taste of fall. Pea soup fits right into that sweet spot.

Peas provide a naturally sweet, garden-fresh flavor, while mint keeps the soup vibrant and refreshing. Parmesan adds savory richness, and Lemon Olive Oil gives the finished soup a bright citrus note that makes every spoonful feel fresh.

It is a simple way to welcome soup season without jumping straight into the heavier stews, chilis, and creamy soups we associate with autumn.

The Secret Ingredient: Lemon Olive Oil

Lemon and peas are a natural pairing. Instead of relying only on lemon juice, this recipe uses Lemon Olive Oil to add both citrus flavor and the smooth richness of olive oil.

Some of the Lemon Olive Oil is used while preparing the soup, but we especially love adding another small drizzle just before serving. That finishing touch allows the lemon aroma to shine alongside the mint and Parmesan.

The result is a fresh pea soup with layers of flavor rather than a soup that tastes simply like blended vegetables.

Fresh Peas or Frozen Peas?

If you have beautiful fresh peas available, late summer is a wonderful time to use them. However, high-quality frozen peas are also perfect for this recipe and make the soup incredibly easy to prepare.

Frozen peas are picked and frozen quickly, helping them maintain their bright color and naturally sweet flavor. They also mean you can make this Lemon Olive Oil Pea Soup whenever the craving strikes.

One important tip: avoid overcooking the peas. A short cooking time helps preserve their vibrant green color and fresh flavor.

Mint, Parmesan & Peas: A Delicious Combination

Fresh mint might seem unexpected in soup, but it is especially delicious with peas. The mint adds freshness without overwhelming their delicate sweetness.

Freshly grated Parmesan brings the savory element that balances the peas and lemon. You can stir some Parmesan directly into the soup and save a little extra for garnishing each bowl.

For an especially pretty presentation, finish the soup with a few whole peas, Parmesan shavings, fresh mint leaves, cracked black pepper, and a drizzle of Lemon Olive Oil.

How to Serve Lemon Olive Oil Pea Soup

This versatile soup can work as a starter, lunch, or light dinner. Pair it with crusty bread, grilled sourdough, Parmesan crostini, or a simple garden salad.

For a heartier meal, serve it alongside a grilled chicken sandwich, vegetable tart, or tomato and mozzarella panini.

Entertaining? Serve smaller portions in cups or shallow bowls as the first course of a late-summer dinner.

A Soup You Can Serve Warm or Chilled

One of our favorite things about this recipe is how versatile it is during unpredictable late-August weather.

On a cooler evening, serve the soup warm with plenty of Parmesan and freshly ground black pepper. If the temperature climbs again, refrigerate it for several hours and serve it chilled with an extra drizzle of Lemon Olive Oil and fresh mint.

It is truly a recipe designed for the season between seasons.

Tips for Making Creamy Pea Soup

Don't overcook the peas. Cooking them just until tender helps retain their beautiful green color.
Blend thoroughly. A high-speed blender will give you the smoothest consistency.
Add broth gradually. You can always thin the soup, so begin with less broth if you prefer a thicker texture.
Add mint toward the end. This keeps its flavor fresh and fragrant.
Finish with Lemon Olive Oil. A drizzle just before serving adds another layer of citrus aroma and flavor.
Use freshly grated Parmesan. It melts more smoothly and offers better flavor than pre-grated cheese.

Make It Your Own

This pea soup recipe is also easy to customize. Add a small potato for additional body, stir in a splash of cream for a richer soup, or top each bowl with crispy prosciutto for a salty contrast.

You could also serve it with homemade croutons tossed in Lemon Olive Oil or Garlic Olive Oil.

Savoring the Last Flavors of Summer

The final days of August don't have to mean saying goodbye to summer just yet. They are a chance to enjoy bright flavors, fresh herbs, seasonal vegetables, and recipes that bring summer and fall together.

This Lemon Olive Oil Pea Soup with Mint & Parmesan captures that moment perfectly: fresh enough for a sunny August afternoon and comforting enough for one of those first slightly cooler evenings.

Pour yourself a bowl, add a generous drizzle of Lemon Olive Oil, sprinkle with Parmesan, and enjoy one more delicious taste of summer.

Lemon Olive Oil Pea Soup with Mint & Parmesan

The Little Shop of Olive Oils

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

American

Ingredients

2 tablespoons Lemon Olive Oil, plus more for finishing
1 small yellow onion, diced
1 small garlic clove, minced
4 cups fresh or frozen green peas
3 cups vegetable or chicken broth, plus more as needed
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh mint leaves, loosely packed
1 tablespoon fresh lemon juice, optional
1/4 cup heavy cream or half-and-half, optional

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Whole cooked peas
Freshly grated or shaved Parmesan
Fresh mint leaves
Freshly ground black pepper
Lemon Olive Oil

Directions

Sauté the aromatics. Heat 2 tablespoons of Lemon Olive Oil in a medium soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the peas and broth. Pour in 3 cups of vegetable or chicken broth and bring to a gentle simmer. Add the peas, salt, and black pepper.
Cook briefly. Simmer for approximately 4–6 minutes, just until the peas are tender and bright green. Avoid overcooking them.
Add the mint. Remove the pot from the heat and stir in the fresh mint.
Blend the soup. Carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
Add the Parmesan. Stir in the freshly grated Parmesan while the soup is still warm.
Adjust the consistency. If the soup is thicker than you prefer, add a little additional broth until it reaches your desired consistency.
Finish the flavor. Taste and adjust the salt and pepper. Add the optional tablespoon of fresh lemon juice if you would like a brighter citrus flavor. For a richer soup, stir in the optional cream or half-and-half.
Serve. Ladle into bowls and garnish with whole peas, Parmesan, mint, freshly cracked black pepper, and a generous finishing drizzle of Lemon Olive Oil.