This vegan split pea soup is everything you crave in a cozy, comforting meal—smoky, creamy, and downright dreamy. Whether it’s a chilly weeknight or a meal-prep kind of Sunday, this hearty bowl of plant-based goodness has you covered.
It’s freezing outside, your to-do list is never-ending, and yet, dinner? Solved. This vegan split pea soup is here to rescue your evening, wrapping you in its smoky, creamy, and unexpectedly fancy-feeling deliciousness. It’s everything you want on a cold winter night: hearty, comforting, and just the right amount of indulgent without trying too hard. Bonus? It’s a breeze to make and doubles as tomorrow’s lunch without breaking a sweat.
Here’s the thing about this soup—it’s quietly brilliant. You’ve got the humble split pea doing all the work, transforming into a velvety bowl of plant-based protein-packed magic. Pair that with just the right amount of smoky depth and a meal-prep game so strong, you’ll be patting yourself on the back for days. Trust us, once you try it, you’ll wonder how you ever survived winter without it. Split peas might not win beauty contests, but this recipe? It’s a whole vibe. Soup’s on!
Why You’ll Love This Vegan Split Pea Soup
This isn’t just any soup—it’s the soup. The one that warms you up, fills you up, and makes you feel like you’ve got life figured out (even if your laundry pile suggests otherwise). Here’s why you’ll be coming back for seconds (and thirds):
- It’s a cozy weeknight MVP: Smoky, creamy, and impossibly comforting, this soup feels like the kind of meal that fixes everything after a long day. Bonus: it’s shockingly easy to throw together.
- Big flavor, no shortcuts: Forget bland soup. Smoky paprika, garlic, and thyme bring all the depth and boldness you’d expect from something that simmered all day—but it’s ready in under an hour.
- Leftovers that only get better: This soup levels up overnight, thickening into an even creamier, richer version of itself. It’s the meal-prep hero you didn’t know you needed.
- A pantry staple glow-up: Split peas aren’t winning beauty contests, but they’re the star of the show here—affordable, protein-packed, and downright magical when they break down into creamy soup perfection.
- No-fuss, one-pot wonder: Minimal chopping, one pot, and almost no cleanup. This recipe is the kitchen equivalent of showing up to a meeting in your pajamas—effortless but totally effective.
- Comfort food that’s good for you: Protein? Check. Fiber? Check. Vitamins? Absolutely. It’s like sneaking in some self-care under the guise of comfort food.
Key Ingredients
Every ingredient in this recipe earns its keep, adding layers of flavor, creaminess, or that smoky, savory depth that makes this soup so irresistible. From pantry staples to a couple of sneaky power players, here’s what makes this vegan split pea soup shine:
- Raw cashews: Cashews are the not-so-secret weapon here, blending into a silky, dairy-free cream that makes this soup feel rich and indulgent. A touch of apple cider vinegar balances their natural sweetness, creating a luscious base that ties everything together.
- Apple cider vinegar: Just a splash, but it makes a difference. This adds brightness and a little acidity to cut through the richness of the cashew cream, keeping the soup balanced and flavorful.
- White onion: The humble onion builds the foundation of the soup’s flavor. Sautéed with vegan butter, it adds a touch of sweetness and depth, setting the stage for the smoky and savory notes to follow.
- Dried thyme: This earthy, aromatic herb brings warmth and complexity to the soup, perfectly complementing the smokiness. Think of it as the quiet star that rounds out the flavor.
- Garlic: Always a heavy-hitter, garlic adds a savory backbone to the soup, making sure every spoonful tastes as cozy as it smells.
- Vegan butter: Creamy and just the right amount of rich, vegan butter is the flavor-enhancing MVP here. It’s what gives the onion and garlic their melt-in-your-mouth vibe as they cook.
- Liquid smoke: The smoky depth you’d expect in a traditional split pea soup—without any animal products. Just a few drops of liquid smoke elevate the entire pot, giving it that signature hearty flavor. Can’t find liquid smoke? Try smoked paprika for a similar vibe.
- Split green peas: The star of the show! These little legumes are inexpensive, protein-packed, and break down beautifully as they simmer, creating a naturally creamy, hearty texture. Substitution: Feel free to switch split green peas with yellow split peas for an even earthier twist!
- Vegan bouillon: A must for bringing in bold, savory flavor. It’s the shortcut to a rich broth that makes this soup taste like it simmered all day (spoiler: it didn’t). If you don’t have vegan bouillon, swap in vegetable broth and adjust the salt to taste.
Pro Tip: Rinse, Don’t Soak!
How To Make
This is the kind of recipe that makes you feel like a kitchen pro with barely any effort. A few simple steps, one trusty pot, and suddenly you’ve got a smoky, creamy bowl of magic that’s perfect for cozy nights. For full recipe details, scroll to the end of this post!
- Step 1: Soak the Cashews – Your Secret Weapon. Start by soaking raw cashews in hot water. This step is key for that luscious, creamy finish that takes this soup from simple to “wow.” Trust us—your blender will thank you.
- Step 2: Sauté for Serious Flavor. In a large pot, melt vegan butter and sauté chopped onion, garlic, and dried thyme. This quick step layers in savory depth, setting the stage for smoky deliciousness.
- Step 3: Build the Broth. Add split peas, vegan bouillon, water, and just a few drops of liquid smoke. Give it a good stir, bring everything to a boil, and then reduce to a simmer. The split peas will start breaking down, doing their magical thing.
- Step 4: Blend it Smooth (or Not). When the peas are tender, blend the soaked cashews with some of the soup until silky smooth. Stir this creamy mixture back into the pot for that velvety texture. Prefer your soup chunky? Blend just half, or skip this step entirely—your call.
- Step 5: Taste, Adjust, and Serve. This is where the magic happens. Add a splash of apple cider vinegar to brighten the flavors, season with salt and pepper, and give it one last stir. Ladle into bowls, top with fresh herbs or microgreens if you’re feeling fancy, and dig in.
How To Serve
When you’ve got a bowl of creamy, smoky, and perfectly cozy vegan split pea soup in front of you, the question isn’t if it’s amazing—it’s how to make it even better. Whether you’re dunking, topping, or pairing, the possibilities are as comforting as they are delicious. Here are a few ways to make your bowl the star of the table (or your couch dinner lineup).
- Dunk Away: Crusty bread is non-negotiable. Pair your soup with vegan buttermilk biscuits or this easy focaccia recipe. It’s buttery, crunchy-edged carb heaven—and yes, your soup deserves it.
- Top It Like a Pro: Sprinkle with microgreens or fresh thyme for a fancy-but-effortless vibe. Feeling bolder? Crispy tempeh bacon, shiitake bacon, or roasted chickpeas take this from “cozy” to “can’t stop eating.”
- Soup + Salad Power Duo: Keep things fresh and balanced with a zesty lemon-dressed kale salad or a tangy vegan Caesar. A little crunch and acidity = perfect match.
- Take the Comfort Up a Notch: Ever tried a bread bowl? Game changer. Or go classic with a grilled vegan cheese sandwich on the side—it’s like wrapping yourself in a cozy flavor blanket.
- Spice Things Up: Add a drizzle of toasted sesame oil or a sprinkle of smoked paprika for that subtle smoky heat that makes every spoonful better.
- For the Veggie Enthusiasts: Toss in some roasted cauliflower, earthy parsnips, or sweet potatoes to add bulk and bonus flavor for a little soup makeover, although she already looks fantastic.
- All About the Crunch: Crushed crackers, crispy croutons, or even salty pretzels? Yes, yes, and yes. That textural contrast is what soup dreams are made of.
FAQs
Split peas are dried, hulled peas that naturally break down into a creamy texture as they cook, making them ideal for thick soups like split pea soup. Lentils, on the other hand, come in various colors and sizes and usually hold their shape when cooked, offering a firmer texture in recipes like stews and salads. Both are packed with protein and fiber, but split peas are perfect when you’re craving a velvety, comforting soup.
Absolutely! Yellow split peas are slightly earthier in flavor compared to the sweet nuttiness of green split peas, but they’ll work just as well in this recipe. The result might be a tad less vibrant, but the cozy factor will still be 100% intact.
Liquid smoke is your best friend here, but smoked paprika is another great option if you want to layer the flavors. You could also stir in a spoonful of vegan Worcestershire sauce or top your bowl with crispy shiitake bacon for that extra punch of smoky goodness. Each option gives the soup a unique depth that’s entirely plant-based and drool-worthy.
Warm Up with These Vegan Soup Favorites
Did you try this vegan split pea soup recipe? Let me know how it turned out! Leave a comment below with your feedback, and don’t forget to give it a star rating—it helps others find (and fall in love with) this cozy recipe too. Your reviews make my day!
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Vegan Split Pea Soup
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
This vegan split pea soup is everything you want in a cozy winter meal—creamy, smoky, and satisfying, all while being ridiculously easy to whip up. Packed with plant-based protein and fiber, it’s perfect for meal prep or those nights when you just need something hearty and comforting on the table. Pair it with your favorite crusty bread, and let this no-fuss soup make your weeknight feel effortless.
Ingredients
for the cashew cream
- 1 cup raw cashews, soaked in water for 4+ hours or overnight, then drained
- 1 teaspoon apple cider vinegar
- a few pinches of flaky sea salt
- 1 cup water
for the soup
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 1/4 teaspoon salt
- 1 teaspoon dried thyme
- 4–6 cloves garlic, minced
- 1 tablespoon vegan butter
- 1/4 teaspoon liquid smoke
- 1 1/2 cup split green peas, picked over and rinsed
- 3 teaspoons vegan bouillon, whisked into 2 cups hot water
- 4 cups water
to serve
- extra cashew cream
- microgreens or thyme sprigs
- biscuits, crusty bread, crackers
Instructions
Make the Cashew Cream:
Place the cashews, apple cider vinegar, sea salt, and water into a high-speed blender. Blend until completely smooth. Leave it in the blender—you’ll use it again to puree the soup later.
Make the Soup:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the onion and salt, stirring to coat. Cook for about 5 minutes, stirring occasionally, until softened. Reduce the heat if it starts to brown too quickly.
- Add the thyme and stir to coat.
- Add the minced garlic and vegan butter and continue to saute for 2-3 minutes more.
- Add the liquid smoke and split peas. Stir to combine.
- Add the hot broth, stir, then the 4 cups of water.
- Bring to boil, lower the heat, and simmer for 25 minutes until the peas are soft and tender.
Blend the Soup:
- Let the soup cool slightly, then taste and adjust any of the seasonings.
- Transfer a couple of cups of soup to the blender with the cashew cream and blend until smooth.
- Optional: For a silky texture, additionally strain the blended soup through a chinois or fine mesh strainer into a clean pot.
- Repeat this process with the rest of the soup until everything is blended.
Serve and Enjoy
Ladle the soup into bowls and top with extra cashew cream, microgreens, or thyme sprigs. Pair with biscuits, crusty bread, or crackers for the ultimate cozy meal.
Notes
- Make It Your Texture: This soup is silky and luxurious when fully blended and strained, perfect for a “fancy-but-easy” dinner moment. If you prefer a chunkier texture, blend just half the soup and stir it back in—you’ll get creamy vibes with hearty bites.
- Storage: If you’ve got leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making tomorrow’s bowl even better.
- Reheating Tips: Gently reheat the soup on the stove over low heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of water or vegetable broth to loosen it up. In a hurry? The microwave works too—heat in 1-minute intervals, stirring in between, until warmed through.
- Freezing: This soup freezes like a dream! Once cooled, transfer it to freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
- Cashew Cream Tip: If you’re making this soup ahead, keep the cashew cream separate until you’re ready to serve. This helps preserve its velvety texture and prevents it from separating during storage.
- Split Pea Magic: No need to soak your split peas—just a quick rinse to remove any dust, and they’re good to go. This time-saving step means you can go from pantry to pot without the extra prep
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Blended, Simmered
- Cuisine: American
Abbe says
This looks delicious. I don’t have any split peas on hand but I do have mung beans — do you think that would work?
erinwyso says
Abbe, not sure of how the texture of the mung beans would turn out here after cooked and pureed. But if you try with good results, I’d love to know!
crash says
Thanks. I'm a vegan working out of town… needing some simple easily prepared tasty food. This will fit the bill nicely.