Pea Soup with Basil, Crabmeat, and a Balsamic Drizzle

Sweet Pea and Basil Soup. Inspired by the Exorcist, it's an awesome soup. It can also be great soup for Thanksgiving!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Matthew Cetta


  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Large Onions Chopped
  • 3 Large Cloves of Garlic Minced
  • 40 Ounces of Frozen Sweet Peas thawed
  • 6 Cups of Water
  • 3 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Cup Basil Tightly Packed
  • 1 Pound Cooked Crabmeat
  • Balsamic Vinegar


  1. Heat olive oil in a heavy bottommed saucepan over medium heat.
  2. Add onions and garlic and sauté for 10 minutes.
  3. Add peas and stir. Cook for another 3 minutes.
  4. Add the water, salt, and pepper and bring to a boil. Reduce to low and simmer for 10 minutes.
  5. Add the basil and purée with an immersion blender.
  6. Serve in individual bowls with crabmeat in the center. Drizzle with balsamic vinegar.

Recipe Notes

This soup freezes well. Before adding the crabmeat, just freeze it and use it whenever you need a quick meal!