CRISPY Soup: Split Pea Soup with Parmesan-Thyme Crisps

With the weather becoming ever so confusing I decided to share with you this lovely soup via Patricia on Grab a Plate, for the surprise of horrendous weather. A delicious warm liquid, accompanied with a delicate, cheesy crunch.


A creamy and hearty soup is always welcome, especially during the cold weather. I say the time is right to make this easy Split Pea Soup with Parmesan-Thyme Crisps for your next meal!” -Patricia- Grab a Plate

For the Soup:
    • 2 tablespoons olive oil
    • 1/2 cup diced carrot
    • 1/2 cup diced celery
    • 1/2 cup diced yellow onion
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt, extra as needed
    • 1/2 teaspoon fresh ground black pepper, extra as needed
    • 1 teaspoon fresh thyme leaves
    • 1-1/2 cups dried split peas, rinsed
    • 2 cups vegetable broth
    • 3 cups water
For the Parmesan-Thyme Crisps
  • 4-1/2 ounces grated or shredded Parmesan cheese
  • 1/2 teaspoon fresh thyme leaves



For the Soup:

    1. Add the oil to a large pot or Dutch oven over medium heat. When hot, add the carrot, celery, onion, salt, pepper, and thyme. Cook for about 5 minutes or until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
    2. Add the vegetable broth, 2 cups of water, and the split peas.
    3. Bring the mixture to boil. Reduce the heat and cover partially with a lid. Cook for 45-60 minutes, or until the split peas are soft. When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.
    4. Transfer half the mixture to a blender, and blend until smooth. Transfer back to the remaining soup and adjust the seasoning as needed.
    5. Serve hot in individual bowls with the Parmesan-Thyme Crisps as garnish.
For the Parmesan-Thyme Crisps:
  1. Preheat your oven to 300 degrees F. Line a baking pan with a silicone mat or parchment paper.
  2. Add 1-1/2 tablespoons of cheese per crisp (for a total of 6), mounded about 1/2-inch apart to the baking pan.
  3. Use the back of a spoon to spread the cheese thin into a circle, about 4 inches in diameter. Evenly divide the thyme and sprinkle over the top of each.
  4. Bake for about 5 minutes. Keep a close eye on them as they bake so they don’t burn. The edges should turn just slightly golden when done.
  5. Allow them to cool, then use a spatula to carefully remove them from the pan. Use one crisp to top each bowl of soup as garnish.