Microwave Cream of Pea Soup

This is one of those forgotten 1980s microwave recipes that still works beautifully today. A creamy vegetarian pea soup made entirely in a single casserole dish in the microwave, no stovetop, no double boilers, no extra mess. Onion sweats in butter for three minutes, peas join in for another three, then a quick blender pass turns everything into silky green velvet.

The pinch of sugar is the magic touch. Peas have natural sweetness, but a teaspoon of sugar amplifies it and balances the slight grassy edge that frozen peas can carry. Without it, the soup tastes flat. With it, the pea flavor sings.

Light cream (or whole milk if you want a leaner soup) goes in after the puree to give the body, and a final minute in the microwave brings everything to a gentle bubble. Garlic salt and black pepper round out the seasoning. The 2-3 minute rest before serving lets the flavors meld and the temperature even out.

Pro Tips

• Use a deep casserole dish, not a shallow bowl. Soup foams up dramatically in the microwave, and a shallow dish overflows the second the cream hits boil.
• Vent the blender lid when pureeing the hot pea mixture. Trapped steam will blow the lid off and send green soup across the kitchen. An immersion blender right in the casserole is even safer.
• Stop the microwave early if the soup looks like it might boil over. A simmer is fine, but a hard rolling boil curdles the cream into grainy bits.
• Use sweet, bright-green frozen peas, not canned. Canned peas taste tinny and turn the soup an unappetizing olive color.

Variations

• Stir in a tablespoon of fresh chopped mint just before serving for a classic English pea-and-mint soup variation.
• Swirl in a dollop of creme fraiche or sour cream and a drizzle of olive oil at the table for a more restaurant-style presentation.
• Add a half cup of cubed cooked ham to the pureed soup for a quick split-pea-style version with extra protein.