Split Pea Soup with Parmesan-Thyme Crisps is a tasty option for your next meal. A creamy and hearty soup is always welcome, especially during the cold weather. I say the time is right to make this soup today!
Have you looked at the calendar? This is the week to make all the St. Patrick’s Day treats (like my St. Patrick’s Day Mint-Chocolate Popcorn Snack) and meals you wait all year to enjoy. Split Pea Soup with Parmesan-Thyme Crisps isn’t really a St. Patrick’s Day specialty, but it’s delicious, it includes green ingredients (!), and is perfect for the last days of winter.
I will make this soup now, and again (and again). It’s really good on a cold day, and it’s so hearty. So soup it is!
I also made Loaded Baked Potato Soup this week. It’s a soup that will keep you satisfied, and perfect for the holiday.
I originally posted this recipe back in 2012. I’ve changed it slightly, and updated the photos. It’s funny — actually horrifying — for me to look back at some of my oldest recipes on the site, or rather, my photos. They. Are. Awful.
I’m thinking that in the weeks to come, I’ll be making some updates to those old posts. No one looks at a bad photo and thinks, “Oh! I want to make THAT for dinner,” amiright?
Croutons and crackers are staples as garnish for soup, and this recipe includes a really fun one that’s easy to make: Parmesan-Thyme Crisps. Basically, this is a mound of Parmesan cheese sprinkled with herbs that gets baked for a short time. What could be better than crispy cheese?
Think about the edges! I love those edges, and it’s a wonder I don’t make these crisps every week! These crisps make a great topping to pretty much any soup, so keep this in mind the next time you have a pot on the stove.
Split Pea Soup with Parmesan-Thyme Crisps is vegetarian and gluten free!
Split Pea Soup with Parmesan-Thyme Crisps is a great addition to lunch or dinner (I couldn’t wait to have the leftovers for lunch). It’s vegetarian and gluten free, too.
If you’d like bread with your split pea soup rather than cheese crisps, I say try my Irish Soda Bread with Rosemary and Lemon. It’s so easy to make and goes well with soup!
The soup is creamy and hearty, and includes just a handful of ingredients. When you combine prep time and cooking time, you can have this dish ready in just over an hour. Nice, right?
Spring is almost here, but you don’t have to wait until next year to make Split Pea Soup with Parmesan-Thyme Crisps. Make a batch this week and enjoy it before the warm weather hits!
Patricia Conte/Grab a Plate
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
5 based on 2 review(s)
- 2 tablespoons olive oil
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 1/2 teaspoon salt, extra as needed
- 1/2 teaspoon fresh ground black pepper, extra as needed
- 1 teaspoon fresh thyme leaves
- 1-1/2 cups dried split peas, rinsed
- 2 cups vegetable broth
- 3 cups water
- 4-1/2 ounces grated or shredded Parmesan cheese
- 1/2 teaspoon fresh thyme leaves
- Add the oil to a large pot or Dutch oven over medium heat. When hot, add the carrot, celery, onion, salt, pepper, and thyme. Cook for about 5 minutes or until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
- Add the vegetable broth, 2 cups of water, and the split peas.
- Bring the mixture to boil. Reduce the heat and cover partially with a lid. Cook for 45-60 minutes, or until the split peas are soft. When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.
- Transfer half the mixture to a blender, and blend until smooth. Transfer back to the remaining soup and adjust the seasoning as needed.
- Serve hot in individual bowls with the Parmesan-Thyme Crisps as garnish.
- Preheat your oven to 300 degrees F. Line a baking pan with a silicone mat or parchment paper.
- Add 1-1/2 tablespoons of cheese per crisp (for a total of 6), mounded about 1/2-inch apart to the baking pan.
- Use the back of a spoon to spread the cheese thin into a circle, about 4 inches in diameter. Evenly divide the thyme and sprinkle over the top of each.
- Bake for about 5 minutes. Keep a close eye on them as they bake so they don’t burn. The edges should turn just slightly golden when done.
- 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.