Pea Soup Bread Bowls

by Lisa Huff - Snappy Gourmet



Prep Time

5 min

Cook time

10 min


  • 8 crusty rolls

  • 2 tablespoons butter

  • 1 white onion, diced

  • 2 cloves garlic, minced

  • 1 box (32 oz.) chicken broth

  • 1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained

  • 1/2 teaspoon celery salt

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon black pepper

  • 1 cup heavy cream (or half & half)

  • 8 tablespoons chopped, cooked bacon bits (for topping)


1. Slice tops off rolls and remove inside bread to form bowl. Set aside.

2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).

3. Spoon soup into bread bowls and top with bacon.