Split Pea Soup with Parmesan-Thyme Crisps

A thick and hearty soup: Split Pea Soup with Parmesan-Thyme Crisps

I know this is the week to make all those St. Patrick’s Day meals you wait for all year, but if I wait any longer to make Split Pea Soup with Parmesan-Thyme Crisps, it’ll be too hot in Phoenix to want to eat soup!

Start a new tradition

It’s not a traditional St. Patrick’s Day dish, but the soup is green, there are potatoes involved, and the Parmesan-Thyme Crisps look like pretty Irish lace doilies.  So maybe this would make a great St. Patrick’s Day meal!

This thick, filling soup is something you can put together in just a little more than an hour. You basically toss the ingredients into a pot and that’s really all there is to it! The soup is low in fat and makes a hearty meat-free meal.

Parmesan-thyme crisps

These are really easy to make and fun to use as garnish! Put them together while the soup cooks.

A great garnish: Parmesan-Thyme Crisps

  • You’ll need about 4 ounces of fresh Parmesan cheese (grated very fine) for 6 crisps, and about a tablespoon (or a bit more) of dried thyme.
  • Preheat your oven to 300 degrees F. Add a tablespoon of cheese for each crisp, mounded, to a baking pan lined with a silicone mat or parchment paper (about 1/2 and inch apart).
  • Use the back of the spoon to spread the cheese thin and form it into a circle, about three inches in diameter. Sprinkle a little dried thyme to the top of each circle.
  • Bake for 5-7 minutes, keeping a close eye on them, or until the edges turn just slightly golden. Allow them to cool, then use a spatula to carefully remove them from the pan. Use one crisp to top each bowl of soup as garnish.

Recipe for Split Pea Soup:
Serves 4


  • 1-1/2 cups dried split peas, rinsed
  • 2 cups gluten-free vegetable broth
  • 2 cups water
  • 1/2 pound potatoes (I used new potatoes), peeled and cut into 1/2-inch pieces
  • 1-1/2 cups carrot, peeled and cut into 1/2-inch pieces
  • 1 cup onion, cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon fresh ground black pepper


  1. Add the vegetable broth, water, peas, potatoes, carrot, onion, garlic, thyme and pepper to a large pot and bring to a boil.
  2. Once boiling, reduce the heat and simmer, covered, for 50-55 minutes or until the peas and vegetables are tender. Stir the ingredients occasionally.
  3. Add the salt to the soup.
  4. If the soup seems too thick for your tastes at this point, add some water, stir, and continue to cook for another 3-5 minutes.
  5. Remove the pot from the heat and allow it to cool slightly.
  6. In small amounts add about half the soup, total, to a blender and puree until it’s smooth.
  7. Return the pureed soup to the pot and mix with the remaining soup.
  8. Serve warm in individual bowls, topped with a Parmesan-thyme crisp.
 Serves 4



    • Patricia says

      Thank you! Any good suggestions for a wine to pair with this?? Springtime in the desert – nothing better!

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