On August 17, 2025, I decided to give Carole King's soup recipe a go, and let me tell you, it's just as legendary as she is! I'll be savoring this soup all year long.
Peas are a dinner - saver no matter the season. In the middle of winter, I can grab a bag from the freezer and toss it into a beef stew. In summer, fresh peas make a great addition to a hearty salad. Their sweet and earthy flavor can level up any meal.
When my editor mentioned a creamy sweet pea soup recipe from singer Carole King, found in Paul Newman's "Newman's Own Cookbook", I was super curious. It's not just a basic purée. The recipe simmers peas in a fragrant broth and then blends them into a smooth soup, topped with mascarpone.
Of course, I had to try it. The process is simple: first, sauté onions and garlic. Then, throw in the vegetables, including peas. Let them simmer in a flavorful broth (I used chicken broth). After that, purée everything and finish with a spoonful of spicy mascarpone.
The result? This recipe is a great way to use fresh farmers’ market peas or that forgotten freezer bag of peas. The soup has a bright flavor and creamy texture, and the spicy mascarpone adds just the right amount of richness and heat. I enjoyed a few hot bowls with a crusty, buttered baguette, but it's also delicious chilled on a hot summer day, like a gazpacho.
Heat 2 tablespoons of vegetable oil in a large saucepan or stockpot over high heat. When the oil is hot, add 1/4 cup of whole garlic cloves and 1/2 of a chopped medium red onion. Stir for about 5 minutes until the garlic turns golden.
Add 1 small peeled and diced carrot and 1 small peeled and diced red potato to the pot. Then, stir in two 10 - ounce packages of thawed frozen peas or 2 pounds of fresh, shelled peas. Cook for about 3 minutes.
Pour in 6 to 8 cups of chicken or vegetable stock and bring to a slow boil. Once boiling, reduce the heat to low and simmer for 45 minutes.
While the soup simmers, make the spicy cream topping. In a small bowl, mix 4 ounces of mascarpone cheese, the juice of 1/4 of a lemon, 1/4 teaspoon of crushed red pepper, 1/4 teaspoon of ground black pepper, and a pinch of salt with a fork. Cover and refrigerate until ready to use.
Once the pea soup is done simmering, you can use an immersion blender to purée it in the pot. Or, transfer the soup to a blender and do it in batches.
Recipe Tip: Some blenders can't handle hot liquids and may splatter, causing burns. Check your blender's manual. If it's not safe for hot liquids, let the soup cool a bit before blending.
Return the puréed soup to the pot. Add more stock if needed to get the right consistency. Then, season with salt and pepper to taste.
Serve the hot soup in bowls, topped with a generous spoonful of the spicy mascarpone cream. It can feed four to six people.
When I make soups, I season at every step to make them more flavorful. For this recipe, start by adding one or two bay leaves when sautéing the garlic and onions for a nice, savory smell.
After the peas have been in the broth, it's a good time to add more flavor. Try a pinch or two of za’atar for an earthy taste, or a teaspoon of cayenne pepper if you like it spicy.
Fresh herbs can really make a difference. Add a sprig of rosemary to the stock while it simmers for a pine - like flavor, or throw in some basil for a sweet, herbal note that goes well with the mascarpone.
You can also play with the texture. Blend only about two - thirds of the soup to keep some chunks for a bit of variety. You can fry up pancetta or croutons as a topping or serve the soup with a buttery grilled cheese for added richness and crunch.
You can also upgrade the mascarpone. Add fresh lemon zest and citrus salt for a zippy flavor, or mix it with chili crisp for some heat and crunch.
Although the recipe says to serve the soup hot, it's also yummy chilled, especially in summer. Just like Ms. King might say, “Winter, spring, summer, or fall, all you have to do is...” make this amazing soup.
You Might Also Like