Split Pea Soup with Tofu

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."

Ingredients 2 h 20 m {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Greek Lentil Soup

See how to make a simple, traditional Greek lentil soup.

Black Bean and Salsa Soup

This satisfying soup comes together in just minutes.

Rate recipe

Your rating


Reviews 31

  1. 43 Ratings


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.


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.


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!