
A comforting, silky split pea soup seasoned with smoked paprika and thyme, finished with a swirl of sour cream and fresh chives — perfect for cozy dinners.

This pea soup has been a quiet star in my kitchen for years. I first put this combination together on a rainy afternoon when pantry staples and a bit of curiosity collided. The result surprised me: a bowl that felt both rustic and refined, with the gentle sweetness of split peas balanced by smoky paprika and bright herbs. It became my go-to when I wanted something nourishing but not fussy, and it’s the first thing my guests ask for on chilly nights.
What makes this version special is its texture and little finishing rituals. The soup is cooked slowly so the peas break down into a lush base, then I purée it partially to leave a pleasing body. The sour cream swirl not only adds creaminess but gives a visual flourish that makes each bowl feel special. I often serve it with crusty bread and watch as family and friends come back for seconds, praising the depth of flavor that comes from simple ingredients treated with care.
I remember serving this at a small winter dinner where one guest — usually skeptical of legumes — went back for a third bowl and asked for the recipe. That quick endorsement sealed it for me: this is a soup that wins converts, and it reliably warms both kitchen and conversation.

My favorite thing about this soup is how forgiving it is — it tastes great even if you have to step away while it simmers. One winter evening I forgot to check it for an extra 15 minutes and came back to an even deeper flavor and creamier texture. That forgiving nature makes it perfect for busy nights without sacrificing quality.
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months; leave a little headspace for expansion. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, adding a splash of water or broth to loosen if needed. Avoid boiling vigorously during reheating to preserve the velvety texture — a gentle simmer is best.

If you need to make this dairy-free, substitute the sour cream garnish with a drizzle of full-fat coconut yogurt or a cashew cream thinned with water. For a richer soup, replace 1 cup of water with an equal amount of low-sodium chicken broth (if not vegetarian). Swap smoked paprika for a light touch of liquid smoke if you prefer a deeper smoke flavor; start with a drop and build slowly. If split peas are not available, yellow lentils can be used, though cooking time and texture will differ slightly — reduce simmer time and watch closely.
Serve with a slice of toasted country bread, warm naan, or a seeded baguette to sop up the creamy broth. For a heartier meal, top bowls with crumbled bacon or crispy roasted chickpeas for crunch. A simple side salad with lemon vinaigrette cuts through the richness, and a glass of crisp white wine or herbal tea pairs nicely on cold evenings. Garnish with a scattering of chopped chives, parsley, or a few drops of good olive oil to finish.
Split pea soups are traditional across many northern European cuisines, from Dutch snert to Scandinavian pea soups. They originated as peasant food — humble, shelf-stable legumes stretched into nourishing meals through slow cooking. Smoked elements like ham hock or smoked paprika evolved regionally to add complexity. This version keeps the tradition of simple legumes elevated by modern pantry flavors like smoked paprika and fresh herbs while honoring the comfort-first approach of historic recipes.
In winter, enrich the base with roasted parsnips or a tablespoon of tomato paste for warmth and depth. In spring, brighten the bowl with fresh peas stirred in at the end for a pop of color and texture. For summer evenings, serve the soup slightly warm rather than hot and garnish with a squeeze of lemon and fresh herbs to keep it light. On holiday tables, present the spiderweb garnish for a festive touch that looks curated but requires minimal effort.
Make a double batch and portion into single-serve containers for easy lunches. The soup thickens as it cools; when reheating, add a splash of broth or water and whisk to restore silkiness. If you plan to freeze, undercook by 5 to 10 minutes so the texture remains pleasant when reheated. Store garnish separately in a small container to keep presentation fresh when serving later.
There’s a special kind of comfort that comes from a pot simmering on the stove and the steady scent of herbs and legumes filling the kitchen. This soup embodies that feeling — reliable, simple, and endlessly adaptable. Give it a try, make it your own, and enjoy the warmth it brings to your table.
Rinse split peas under cold water and remove any debris to ensure a clean, even texture; this reduces scum while simmering.
Use an immersion blender for control over texture: partially purée for body or fully purée for a silkier finish.
Thin the sour cream with a small amount of milk or water for clean piping; too-thick sour cream will clump instead of forming neat ribbons.
Start with low-sodium broth so you can adjust salt after puréeing, as thickness affects perceived saltiness.
This nourishing velvety pea soup with smoked paprika and sour cream recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If the soup is too thick after cooling, stir in 1/4 to 1/2 cup warm water or broth while reheating until you reach the desired consistency.
Yes — the soup freezes well for up to 3 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating gently.
This Velvety Pea Soup with Smoked Paprika and Sour Cream recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Warm olive oil in a large heavy-bottomed pot over medium heat, add diced onion, carrots, and celery, and cook 6 to 8 minutes until softened and onions are translucent.
Stir in minced garlic and cook about 1 minute until fragrant, taking care not to brown it.
Add rinsed split peas, vegetable broth, and water. Stir so the peas are submerged and distributed evenly in the pot.
Add dried thyme, bay leaf, smoked paprika, black pepper, and salt. Bring to a boil, reduce heat to low, cover partially, and simmer 50 to 60 minutes until peas are tender and soup thickened.
Discard the bay leaf. Use an immersion blender to partially or fully purée to desired texture; alternatively, cool slightly and blend in batches in a countertop blender.
Whisk sour cream with milk or water until smooth and pipeable, transfer to a small bag and snip a corner for decorating.
Ladle into bowls, pipe concentric circles of thinned sour cream, drag a toothpick from center outwards to create a spiderweb motif, and sprinkle with chives or parsley.
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