Split Pea Soup with Tofu Recipe - Allrecipes.com
Split Pea Soup with Tofu Recipe

Split Pea Soup with Tofu

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2008

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 broth. I also used 10 ounces Frozen Spinach because I forgot to buy it. I also used Mori Nu Firm. The base before the addition of the spinach would be great alone. Wonderful flavor. The Tofu/Spinach addition changed it enough that since we don't use salt, I added Mrs. Dash Tomato, onion and herb seasoning to taste [which means a LOT in our case.] To assist the mushrooms in providing the deeper tone that meat would provide, I added a tiny bit of Hickory Liquid Smoke. It was thick and it cooked very fast however I have a stove with cast iron burners so this will make a BIG difference. It took an hour to cook totally for me. It did need additions of Vegetable Broth but since I always keep a large supply on hand this was not a problem. Simply add as needed. I pureed at the end. Then added more broth as needed to desired consistancy and heated, served. I never made a cream soup where I didn't have to adjust at the end for desired thickness. It's common sense. Oh I also used regular potatoes. They worked fine.

Most Helpful Critical Review
Apr 12, 2012

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

Jan 18, 2006

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. It was great.

Dec 05, 2004

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 and meat eaters alike!

May 01, 2006

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 the color) but they ate most of their big bowls on Thursday and they each had a small cup on Saturday as well. I think the flavored improved as it sat in the fridge. When I was a kid my mom made the most amazing pea soup with leftover ham bones and chunks of ham. I've been a vegetarian for many years now and I miss the full, hearty flavor of that pea soup. I've made pea soups in the past with different herbs, such as thyme and oregano and I never really thought they did the trick. I had my doubts about the basil, but it works quite well. My husband thought it was a very good soup. I will say the tofu does add a bit of a grainy appearance to the whole thing and might cut the pea taste just a little. I don't know if I prefer it over straight-up pea soup, but I would imagine the nutritional content of this soup can't be beat. I must confess I used a very good quality cold-pressed olive oil in greater quantities than called for in the recipe! I'm pretty sure I'll be making this again.

Dec 30, 2006

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 olive oil and perhaps two extra garlic cloves, and it came out wonderfully. For non-vegetarians, throwing some chopped ham chunks into the cooking liquid will give it a fantastic smoky flavor. Good stuff...thanks for posting this recipe!

Nov 20, 2006

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 bit. Instead, I diced very firm tofu and just added it with the spinach and cooked a bit longer. The blender bit gives it a strange kind of green color that's not so appetizing!

Mar 26, 2008

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 half a jar of spicy salsa made all the difference. 4 stars for the recipe as is , 5 with salsa ..


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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