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Split Pea Soup with Tofu


"This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple."
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2 h 20 m servings 210 cals
Original recipe yields 8 servings


  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
  2. In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
  3. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

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Read all reviews 33
  1. 45 Ratings

Most helpful positive review

First I lost the Olive oil because it doesn't do a darn thing for the recipe outside of creating a fat base to cook in. I did the onion, garlic and my addition of mushrooms in the vegetable bro...

Most helpful critical review

Trying to add a healthy option for soups. Was disappointed but I will try again. Good flavor.

Most helpful
Most positive
Least positive

First I lost the Olive oil because it doesn't do a darn thing for the recipe outside of creating a fat base to cook in. I did the onion, garlic and my addition of mushrooms in the vegetable bro...

Great, easy recipe for vegetarian split pea. I'm not a big tofu fan, though -- so I substituted 1 ripe avocado for the tofu -- I processed the avocado with the spinach and added that instead. ...

Hearty and delicious! We added extra red potatoes and needed to cook the soup longer than two hours to ensure that the peas and potatoes were done. This soup is a keeper for vegetarians an...

I made this last week and I would have to say it is 3 1/2 to 4 stars. I made it the night before for a weeknight supper. My kids (ages 6 and 4) complained about it at first (I think because of ...

Very very good soup! I'm not a vegetarian and really don't care for tofu, so I took another reviewer's advice and used an avocado to give it the requisite creaminess. I also used extra virgin ol...

This is a very good recipe. I added 1 cup of diced rutabaga and increased the broth from 4 cups to 6. I also used frozen spinach instead of fresh (lack of availability) and skipped the blender...

felt the need to review this recipe in particular ... amazing nutritional value which is exactly what i'm looking for right now .. the colour was kind of scary and it was a bit bland, but adding...

Absolutely delicious! I tend to read recipes to get a general idea of what I need, then work on a whim with few measurements and whatever substitutions intrigue me. I used frozen green peas inst...

When I think of pea soup I think of swampy coloured grey mush that has been boiled to oblivion. This soup is completely opposite to that. It's a lovely colour of green, so it somehow transform...