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5 from 3 votes

Mini Pea Soup Bread Bowls Recipe

Mini Pea Soup Bread Bowls, easy homemade pea soup ready in about 10 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 2 1/2 cups soup
Author Lisa Huff


  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 1 garlic clove minced
  • 1 cup chicken broth (or vegetable broth)
  • 1 (15 oz.) can Libby’s® Sweet Peas drained & rinsed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup heavy cream (or half-and-half)
  • 4-6 small crusty rolls
  • 6 tablespoons precooked crumbled bacon


  • Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent.
  • Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.
  • Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes.
  • Meanwhile, slice tops of rolls off and remove inside bread to form bowl.
  • Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape).
  • Spoon soup into bread bowls and top with bacon.


SNAPPY TIPS: The recipe makes about 2 1/2 cups of soup. You may need more or less rolls depending on the size of your rolls. Small bite-size rolls would also be great for little appetizers!
SNAPPY SUBSTITUTIONS: Instead of chicken broth, you could use vegetable broth. Instead of cream you could use half-and-half.
Course: Soup
Cuisine: American
Keywords: homemade bread bowl, winter soup
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