Name: Creamy Split Pea Soup Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 3 carrots, diced; 3 ribs of celery, diced; 2 garlic cloves, minced; 1 pound dried split peas, rinsed; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 bay leaf; 1 meaty ham bone; 4 cups low-sodium chicken broth; 3 to 4 cups water; 1 cup diced ham (from ham bone or added separately); Finely chopped fresh parsley, for garnish

There’s something so comforting about a warm bowl of this Creamy Split Pea Soup Recipe. It’s velvety, rich with flavor, and has that perfect blend of smoky ham and tender peas that makes you want to curl up and savor every spoonful. Trust me, once you try it, this soup will become your go-to for chilly days.

A white bowl filled with thick green split pea soup, with visible small orange carrot pieces and light pink chunks of meat scattered on the surface; finely chopped green herbs sprinkled on top along with coarse black pepper; the bowl is placed on a white marbled surface with a silver spoon resting at its side on a white cloth with black stripes; small white bowls with chopped herbs and cracked pepper are partially visible in the background, along with a few loose green parsley leaves scattered around; photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Split Pea Soup Recipe
Top Tip
How to Serve Creamy Split Pea Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Split Pea Soup Recipe

Why You'll Love This Recipe

I can’t say enough good things about this Creamy Split Pea Soup Recipe. It’s one of those dishes that feels like a big warm hug — filling but not heavy, and endlessly satisfying. Plus, it’s surprisingly easy to make even if you’re not usually a soup person.

Perfectly Creamy Texture: The split peas naturally break down, creating a dreamy soup without needing cream or thickeners.
Deep, Smoky Flavor: Using a ham bone adds incredible depth, giving this soup its signature comforting taste.
Simple Ingredients: You probably have almost everything in your pantry already, making it an easy recipe to pull off anytime.
Customizable and Easy to Modify: Whether you want it vegetarian, extra smoky, or chunkier, you can easily tweak it to fit your mood.

Ingredients & Why They Work

Each ingredient in this Creamy Split Pea Soup Recipe plays a key role to build layers of flavor and a rich texture. The peas turn silky smooth, the ham bone infuses smoky goodness, and the fresh veggies add subtle sweetness and balance. Here’s the inside scoop on what makes these ingredients so special:

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a medium peeled onion halved, three peeled and diced bright orange carrots, three crisp ribs of celery diced, two peeled garlic cloves whole, a small white ceramic bowl of dried pale green split peas, a small white ceramic bowl of dried thyme, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a single fresh bay leaf, a meaty ham bone with some pink ham attached, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of water, a small pile of diced pink ham, and a small pile of finely chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a light fruity base for sautéing the veggies and helps mellow the garlic and onions without overpowering.
Onion, carrots, celery: Classic soup trio that brings natural sweetness and a great texture contrast.
Garlic cloves: Just enough for aroma and that mellow punch of flavor.
Dried split peas: The star! They cook down to a creamy, nutritious base without any need for cream.
Dried thyme: Adds a subtle earthy note that plays perfectly with the smokiness of the ham.
Kosher salt & freshly ground black pepper: Essential for seasoning at just the right intensity and keeping flavors balanced.
Bay leaf: Gives a gentle herbal backbone during simmering, later removed for smooth eating.
Ham bone: Key to a deep smoky broth with authentic flavor; if not available, a smoked ham hock or even a smoked turkey leg works.
Low-sodium chicken broth: Provides a flavorful liquid foundation without making the soup salty.
Water: Used to control consistency; easy to adjust as the soup thickens.
Diced ham: Adds tender, meaty bites and enriches the soup’s texture.
Fresh parsley: Brightens the soup just before serving with a fresh pop of color and herbaceous lift.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Creamy Split Pea Soup Recipe is how easy it is to make it your own. Whether you’re looking to lighten it up or amp up the flavor, a few tweaks can turn this classic into your personal signature soup.

Vegetarian Version: Skip the ham bone and swap chicken broth for vegetable broth, then add a smoked paprika pinch to mimic that smoky flavor.
Extra Smoky: I sometimes toss in a little smoked sausage or some smoked bacon bits for a seriously indulgent twist.
Chunkier Texture: Save some peas before blending so you still get that delicious bite and texture contrast instead of fully smooth soup.
Seasonal Spin: Add leafy greens like kale or spinach towards the end for a fresh, nutritious boost that’s perfect for spring or fall.

Step-by-Step: How I Make Creamy Split Pea Soup Recipe

A large white pot with two handles is filled with green pea soup that has a thick, smooth texture with small chunks of orange carrots and light-colored pieces of chicken mixed in. A silver ladle is dipped into the soup on the right side, partially lifting some soup. In the background, there are fresh green parsley sprigs and a white bowl with some silverware resting inside. Around the pot, there are small white bowls, one filled with coarse black pepper and another with chopped green herbs, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies for a Flavor Base

Start by warming the olive oil in a large pot or Dutch oven over medium-high heat. Adding the diced onion, carrots, and celery here is key—it softens them just enough and sweetens the soup naturally. Keep an eye and stir occasionally until they’re fragrant and slightly golden, about 3-4 minutes. Toss in the minced garlic for another minute, but be careful not to burn it; garlic burns quickly and gets bitter.

Step 2: Add Peas and Seasonings

Next up, dump in the rinsed split peas along with dried thyme, kosher salt, and freshly ground black pepper. Stir everything together so the peas get evenly coated in the oil and spices. This little step boosts the flavor of the peas right from the start.

Step 3: Add Liquid and Ham Bone, Then Simmer

Now, add the bay leaf, ham bone, chicken broth, and enough water to cover the peas—usually about 3 cups. Bring the whole pot to a boil, then reduce the heat to low, simmer, and cover it. Let it gently bubble away for 50 to 60 minutes, stirring every now and then so the peas don’t stick. You’ll notice the peas start to break down and the soup thickens—this is where the magic happens.

Step 4: Chop Ham and Finish Cooking

Once the peas are soft and the soup is thick, carefully remove the ham bone with tongs and place it on a cutting board. Pick off all the tender, flavorful meat and dice about a cup’s worth to add back into the soup. Stir it in and simmer uncovered for another 5 to 15 minutes. If the soup seems too thick, add a bit more water—you want it creamy but not gluey. Remember, it’ll thicken more as it cools, so it’s better to keep it a bit looser here.

Step 5: Serve with Fresh Parsley and a Dash of Pepper

Finally, toss out the bay leaf, ladle the soup into warm bowls, and sprinkle with chopped fresh parsley and a crack of black pepper. The parsley adds that fresh pop that balances the smoky richness beautifully. Now, get ready to dive in!

Top Tip

Having made this Creamy Split Pea Soup Recipe dozens of times, I’ve learned a few things that make all the difference between a good soup and a fantastic one. These tips will help you avoid common pitfalls and love your results every single time.

Rinse the Split Peas Thoroughly: It removes any dust or impurities from storage and prevents grit in the finished soup.
Don’t Skimp on the Ham Bone: This is the heart of the flavor; if you can get a meaty one, it’s worth it for the richness.
Stir Occasionally: Peas settle at the bottom and can scorch, so giving it a stir now and then prevents sticking and burning.
Adjust Liquid Last: The soup thickens as it cools, so wait to add extra water or broth until you’re close to serving to keep the texture perfect.

How to Serve Creamy Split Pea Soup Recipe

Garnishes

I always keep it simple with freshly chopped parsley because it adds just the right freshness without competing with the smoky ham flavor. Sometimes I sprinkle a bit of crispy bacon or a drizzle of good olive oil if I want to dress it up, but parsley and a few grinds of black pepper never disappoint.

Side Dishes

This soup pairs so well with crusty bread—think a warm baguette or rustic sourdough—to soak up every last drop. I also love serving it with a simple green salad dressed in lemon vinaigrette to cut the richness and keep the meal balanced.

Creative Ways to Present

For special gatherings, I’ve ladled this soup into mini bread bowls or hollowed-out small pumpkins for a stunning autumn presentation. It’s a total showstopper but keeps that cozy vibe. Another fun idea is topping it with a dollop of sour cream or crème fraîche and a sprinkle of chives for extra creaminess and flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge. It keeps well for up to 4 days and actually tastes even better the next day once the flavors meld together. Just be sure to give it a good stir before reheating to combine any separated liquids.

Freezing

This Creamy Split Pea Soup Recipe freezes beautifully. I portion it into freezer-safe containers or bags so I can thaw just the right amount. When thawed, the texture stays creamy and the flavor remains rich—perfect for quick weeknight dinners.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup is too thick after refrigerated storage, add a splash of water or broth to loosen it up. Microwave works well too, just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I make this soup without a ham bone?

Absolutely! If you don’t have a ham bone, a smoked ham hock or even smoked sausage can work. For a vegetarian version, simply omit the ham bone and use vegetable broth, adding smoked paprika to mimic the smoky flavor.

Do I need to soak the split peas before cooking?

No soaking needed here! Split peas cook relatively fast compared to other dried legumes and break down nicely in this soup, so rinsing them well is all you need before adding to the pot.

How thick should the soup be?

The soup should be creamy but not gluey or too thick. It will thicken as it cools, so aim for a slightly more liquid consistency right after cooking. Add water or broth as needed during the last few minutes of simmering.

Can I freeze Creamy Split Pea Soup?

Yes! This soup freezes very well. Freeze in airtight containers or freezer bags. When ready to eat, thaw in the fridge overnight and reheat gently on the stove, adding liquid if needed to reach desired consistency.

Final Thoughts

This Creamy Split Pea Soup Recipe has truly become a comfort staple in my kitchen, and I hope it will be in yours, too. It’s more than just soup—it’s a warm, cozy experience that brings simple ingredients to life with fantastic flavor and texture. So next time you want something soothing, nourishing, and delicious, give this recipe a try—you might just end up making it over and over again, like I do.