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Sweet Pea Soup
with pesto and asiago grilled cheese

Active: 30 min Total: 30 min
In early spring (or any time of year thanks to frozen peas), sweet peas need very little else to create a light soup that highlights their fresh flavor. Pesto and asiago grilled cheese sandwiches are a rich and hearty complement to the light soup.


Sweet Pea Soup:
  • Onions, small - 1/2 , chopped
  • Parsley - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/4 tsp
  • Stock, chicken or vegetable - 3 cups
  • Peas, sweet (frozen or fresh) - 3 cups
  • Pesto - 2 Tbsp
  • Creme fraiche (sub sour cream or plain yogurt) - 1/4 cup + 1/4 cup
Pesto and Asiago Grilled Cheese:
  • Cheese, Asiago - 1 cup , grated
  • Butter - 4 Tbsp
  • Bread, gluten-free sandwich - 8 slices
  • Pesto - 4 Tbsp


  1. Onions / Cheese - Prep as directed. (Can be done up to 5 days ahead)
  2. Parsley - Chop parsley. (Can be done up to 3 days ahead)

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  1. Heat a Dutch oven or large sauce pan over medium-high heat. Add oil and then onions, cumin and a pinch of salt to heated oil. Saute until onions are tender, 2 to 3 minutes. Add stock and bring to a simmer. Add peas and pesto (the portion for the soup) and reduce heat to medium. Simmer until peas are warmed through, about 5 minutes.
  2. While soup simmers, place a skillet over medium heat. Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Top with pesto, cheese and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.
  3. Add the first portion of crème fraiche to soup (reserve the second portion for serving) and blend with an immersion blender (or in batches in a standing blender) until smooth. Season with salt and pepper.
  4. Serve soup with reserved crème fraiche and parsley on top. Enjoy with pesto and asiago toast on the side!



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