There’s just something about a bowl of soup, isn’t there? When the weather turns cool, I immediately start craving a big pot of comfort. And let me tell you, nothing hits the spot quite like a *thick & creamy split pea soup*. It’s hearty, it’s flavorful, and it’s the kind of meal that just warms you from the inside out. I’m talking about that stick-to-your-ribs kind of satisfaction! My goal with this recipe? To give you the *thickest* and *creamiest* split pea experience EVER. I practically grew up on this soup. My grandma made it every winter, and I swear her secret ingredient was a whole lotta love. I’ve tweaked her recipe a bit to get that perfect texture, and I’m so excited to share it with you.
Why You’ll Love This Thick & Creamy Split Pea Soup
Okay, picture this: a chilly evening, a warm bowl, and a flavor explosion. Here’s why you’re gonna be obsessed with this soup:
- Super easy to make – even I can’t mess it up!
- Seriously thick and creamy texture that’ll hug your taste buds.
- Packed with flavor – smoky, savory, and just a little bit sweet.
- It’s hearty enough to be a full meal – perfect for those “I don’t wanna cook” nights.
- Easily vegetarian (or even vegan!) – just skip the ham.
What You Need to Make Thick & Creamy Split Pea Soup
Alright, gather ’round, soup lovers! Here’s what you’ll need to whip up this magical elixir. Don’t skimp on quality – it really makes a difference! We’re going to get that *thick & creamy split pea soup* by the end of the day, y’all. Make sure you get everything prepped!
- 1 pound dried green split peas, rinsed
- 8 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 smoked ham hock (optional, but adds amazing flavor!)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
How to Make Thick & Creamy Split Pea Soup: Step-by-Step
Okay, friend, ready to get cooking? Don’t worry, this isn’t one of those recipes with a million fussy steps. We’re going for easy and delicious! Follow along, and you’ll have a pot of *thick & creamy split pea soup* simmering in no time. I swear, the smell alone is worth it!
- Sauté the veggies: Grab a large pot or Dutch oven (I love my Dutch oven for this!). Heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until they’re softened – about 5-7 minutes. You want them nice and tender, not burnt.
- Add garlic and spices: Toss in the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant. Careful not to burn the garlic! Burnt garlic is *not* what we want.
- Combine everything: Pour in the chicken broth (or vegetable broth), add the rinsed split peas, and nestle in that glorious ham hock (if you’re using it). Stir it all up!
- Simmer, simmer, simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for at least 1 hour, or even longer – up to 2 hours. The longer it simmers, the creamier it gets! Stir occasionally to prevent sticking. You’ll notice the split peas start to break down and thicken the soup. This is the magic happening!
- Remove the ham hock (if using): Fish out the ham hock and let it cool slightly. Once it’s cool enough to handle, shred the meat from the bone and discard the bone and any tough bits. Stir the shredded ham back into the soup.
- Blend for extra creaminess (optional!): If you want a *super* smooth soup, you can use an immersion blender to blend part of it. I usually blend about half, leaving some chunky bits for texture. You could also carefully transfer some of the soup to a regular blender, but be super careful – hot soup can splatter!
- Season and serve: Season with salt and pepper to taste. Remember, the ham hock adds salt, so taste before you add too much! Ladle into bowls and enjoy.
Tips for the Best Thick & Creamy Split Pea Soup
Okay, so you’ve got the basics down, but let’s talk about taking this split pea soup from “good” to “OMG!” These are my little secrets for getting it *just* right.
- **Simmer time is key:** Seriously, don’t rush it! The longer it simmers, the creamier it gets. I’ve even let it go for three hours before. Just keep an eye on the liquid and add more broth if needed.
- **To blend or not to blend?:** I like a little chunkiness, but if you’re a smooth soup fanatic, blend away! Just be careful with hot liquids, okay? Safety first!
- Seasoning is your friend:** Don’t be shy with the salt and pepper. Also, a splash of apple cider vinegar at the end brightens up the flavors beautifully! Trust me on this.
- **Don’t have a ham hock?**: Use leftover ham bones to add some extra oomph!
Ingredient Spotlight: Enhancing Your Thick & Creamy Split Pea Soup
Let’s talk ingredients, y’all! First, those humble split peas – they’re the heart of this soup! Green ones are classic, but yellow work too (though the color will be different, obviously!). And that ham hock? It’s not just “flavor,” it’s *smoky* flavor – the kind that makes you wanna curl up with a blanket. Trust me, it makes all the difference, if you aren’t going for a vegetarian style soup, which is more than ok!
Make-Ahead and Storage Tips for Thick & Creamy Split Pea Soup
Want to get ahead of the game? You totally can! This *thick & creamy split pea soup* is fantastic made in advance. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Or, freeze it for up to 2 months – it thaws beautifully! Just remember to leave a little room in the container because it expands as it freezes. Talk about a dinner win for a busy week!
Frequently Asked Questions About Thick & Creamy Split Pea Soup
Got questions? I got answers! Here are a few things folks often wonder about when making this *thick & creamy split pea soup*. And hey, if you have more questions, just drop ’em in the comments – I’m always happy to help!
Can I make this soup vegetarian?
Absolutely! Just skip the ham hock and use vegetable broth instead of chicken broth. You can even add a teaspoon of smoked paprika to give it that smoky flavor the ham hock would have provided. If you’re looking for more inspiration, check out other winter soup recipes – so many veggie options!
How do I make it thicker?
Patience, my friend! The longer it simmers, the thicker it gets as the split peas break down. But if you’re impatient like me, you can use an immersion blender to blend a portion of the soup to your desired consistency. Alternatively, you can mash some of the split peas against the side of the pot with a spoon for a more rustic texture that still helps thickening. Or, consider adding a tiny bit of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking. Just stir it in and let it simmer for a few minutes until thickened. But honestly? Simmering is usually all you need!
Can I use a different type of ham?
Sure thing! If you can’t find a ham hock, you can use leftover ham bones, diced ham, or even smoked turkey. The ham hock gives the richest flavor, but these other options will still add a delicious smoky touch. If you’re using diced ham, add it during the last 30 minutes of simmering so it doesn’t dry out.
Can I freeze this soup?
Yep! This soup freezes beautifully. Just let it cool completely before transferring it to an airtight container or freezer bag. It’ll keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight and gently reheat it on the stovetop.
Nutritional Information for Thick & Creamy Split Pea Soup
Okay, friend, just a heads-up: the nutrition info can vary a lot depending on the exact ingredients you use, especially the broth and ham. So, this is just an estimate – not an exact science!
Enjoy Your Homemade Thick & Creamy Split Pea Soup
There you have it, friend! A big bowl of *thick & creamy split pea soup* that’s sure to warm you right up. I hope you love it as much as I do! Don’t forget to leave a comment below and let me know what you think, and be sure to rate the recipe! Maybe you’ll enjoy this Lasagna Soup recipe or this Hearty Soup Recipe next time! Happy cooking!
Print
Crispy Oven Roasted Potatoes and Onions
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
Simple oven roasted potatoes and onions.
Ingredients
- 2 lbs potatoes, peeled and cubed
- 2 large onions, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes, onions, olive oil, salt, pepper, and oregano.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 45-50 minutes, or until potatoes are tender and golden brown, flipping halfway through.
- Serve hot.
Notes
- For extra crispiness, parboil the potatoes for 5 minutes before roasting.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg