Soups & Stews
This Andersen's split pea soup copycat recipe delivers the same velvety texture and herby depth you crave without the hours-long simmering. The secret lies in blending the peas for that signature smoothness while keeping the ham and broth base that makes it iconic.
I've perfected this version after years of testing—it's the closest you'll get to the restaurant experience at home.
What sets this recipe apart is the balance between creaminess and heartiness. We start with dried split peas, which soften into a thick, rich base, then blend half for that signature smooth texture while leaving some whole for bite.
The ham adds savory depth, and a touch of cream ensures that restaurant-quality creaminess without making it heavy. It's a foolproof method that delivers professional results every time.
The result is a bowl of soup that's rich, comforting, and packed with flavor—creamy yet substantial, with just the right balance of herbs and savory notes. Each spoonful delivers that perfect harmony of textures and tastes that makes Andersen's version so beloved.
The aroma alone will have everyone gathering around the table, and the taste will have them asking for seconds.
Serve this copycat version with warm cornbread or crusty crackers for the full experience. It's the kind of soup that feels like a hug on a chilly day, and it's ready in about 2 hours—far less time than you'd spend waiting for the restaurant version.
Here's how to make it perfectly at home.
Ingredients for andersen's split pea soup copycat
Sixteen ingredients for a restaurant-worthy bowl of Andersen's split pea soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Yellow Split Peas 🌾 | 2 cups | Uncooked, rinsed well |
| Diced Ham 🥓 | 1 ½ cups | Cubed, bone-free preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Onion 🧅 | 1 whole | Yellow or white, chopped |
| Carrot 🥕 | 2 whole | Medium, peeled, chopped |
| Celery Stalk 🥬 | 2 whole | Chopped, with leaves |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
The dried split peas are the star here, so grab the yellow variety—they're creamier than green. Bob's Red Mill or Trader Joe's carry good quality, and you'll want about 2 cups uncooked. The ham makes all the difference—pre-diced from the deli section saves time, but if you're starting with a whole ham, look for a lean cut with good marbling. For broth, Swanson or Pacific Foods low-sodium options work perfectly. Fresh thyme and bay leaves are non-negotiable for that herby depth—Penzeys has great bulk options if you want to stock up.
No fresh thyme? Dried at one-third the amount gets you close, but you'll miss that bright aroma. Running low on ham? Smoked turkey or chicken breast works in a pinch, but it'll change the flavor profile. The carrots and celery can be swapped for frozen chopped veggies if you're in a rush—just thaw them first. For the creaminess, half-and-half works too, but heavy cream gives that signature Andersen's richness. The flour is just for thickening—don't skip it, but don't overdo it either. Two tablespoons is plenty for that velvety texture.
This soup tastes even better the next day—4-5 days in the fridge with the lid on tight. Freezes beautifully for up to 3 months, so make a double batch. I like to portion it into containers with a dollop of cream and a sprinkle of black pepper on top. The herbs and bay leaves can be removed before freezing if you're worried about flavor fading. Reheat gently on the stove—never microwave—to keep it smooth and creamy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss the split peas, ham, and onion into a pot with broth, cover, and let it simmer. No fancy steps, no stress. The peas soften while the ham melts into the broth, turning everything rich and cohesive without extra work.
- Ham-Cream Dream Team: That salty-sweet diced ham and velvety heavy cream at the end? It’s the secret weapon. The ham adds depth, while the cream smooths out the peas into something dangerously satisfying—like a hug in a bowl.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. Make a big batch on Sunday, and you’ve got hearty lunches all week. The flavors only get better the next day, and it reheats like a dream—no sad, watery leftovers here.
- Budget-Friendly Powerhouse: Split peas and ham stretch this recipe into a full meal for next to nothing. I’ve fed four people for under $10, and honestly? Nobody’s complained. It’s the kind of dish that makes you feel like you’re treating everyone without breaking the bank.
Step-by-step instructions for Andersen's split pea soup copycat recipe
Here's how to recreate that signature creamy, herby split pea soup with restaurant-quality depth.
Soak and Parboil the Split Peas
Place the 2 cups dried yellow split peas in a large bowl and cover them with cold water by about 2 inches. Let them soak for at least 4 hours or overnight - this dramatically reduces cooking time and prevents a gummy texture. After soaking, drain and rinse them thoroughly.
In a large pot, combine the soaked split peas with the 6 cups chicken broth. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Let them cook uncovered for 20 minutes, stirring occasionally. You'll notice they soften slightly but don't fully cook - this parboiling step is crucial for developing that signature creamy texture later. Don't skip this step or you'll end up with mushy peas.
Sauté the Vegetable Base
While the peas simmer, heat the 2 tablespoons butter in a large skillet over medium heat. Add the chopped 1 whole onion, 2 whole carrots, and 2 whole celery stalks. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent. You'll smell that sweet, caramelized aroma - that's when you know they're ready.
Add the minced 4 cloves garlic and chopped 1 tablespoon fresh thyme, cooking for another 30 seconds until fragrant. Immediately transfer this vegetable mixture to your simmering split peas. Stir in the 2 whole bay leaves and add the 1.5 cups diced ham. The ham will infuse the broth with its savory flavor as everything cooks together.
Simmer Until Tender
Return the mixture to a gentle simmer and cook uncovered for 45-60 minutes, stirring occasionally. You're looking for the split peas to be fork-tender but not falling apart - they should hold their shape when pressed with a fork. The soup should have reduced slightly but still have plenty of liquid. Taste and adjust seasoning with the 1.5 teaspoons salt and 0.5 teaspoon black pepper as needed.
About 15 minutes before the peas are done, stir in the 2 tablespoons all-purpose flour. This will help create that signature creamy texture by thickening the broth slightly. The flour should dissolve completely into the soup - if you see any lumps, whisk vigorously to break them up. This is where the magic happens for that Andersen's-style creaminess.
Finish with Cream and Butter
Once the peas are tender, remove the 2 bay leaves and stir in the 0.5 cup heavy cream. The soup should immediately become velvety smooth. Return to a gentle simmer for 5 minutes to let the flavors meld together. In the final 2 minutes, stir in the 2 tablespoons butter for that rich, velvety finish that makes this soup so special.
Taste one final time and adjust seasoning if needed. The soup should be rich, herby, and perfectly balanced between the earthy peas, savory ham, and creamy finish. Serve immediately with crusty bread to soak up every last bit of that delicious broth. This copycat version delivers all the restaurant-quality depth without the long wait time!
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- SOAK THE PEAS (NOT THE HAM): Dried split peas cook faster and smoother if soaked overnight—just skip the ham. I learned this the hard way when my first batch turned out mushy and uneven. Rinse them well after soaking to wash away any gummy residue, then drain thoroughly before adding to the pot.
- COOK HAM FIRST, LOW AND SLOW: Brown the diced ham in a cold pot before adding broth—this renders fat and deepens flavor. After 5 minutes on medium heat, reduce to a simmer and let it cook uncovered for 10 minutes. Trust me, the difference in richness is noticeable, and you’ll avoid that sad, watery ham taste.
- SKIP THE BOIL, SIMMER GENTLY: Split peas need low heat to break down properly. Once everything’s in the pot, bring it to a gentle boil, then immediately lower to a simmer—no higher than a slow bubble. I used to let it boil hard, and the peas would either turn to paste or stay rock-hard.
- STIR IN CREAM LATE: Heavy cream curdles fast when heated, so wait until the very end—just before serving—to fold it in. Warm the cream separately in a small saucepan over low heat (no higher than 160°F) for 2 minutes, then whisk it into the soup off the heat. This keeps the texture velvety, not lumpy.
Serving suggestions for leftovers
Classic Bread Pairings
Warm, crusty cornbread is the perfect match—its slight sweetness complements the soup's savory depth. I love using a jiffy mix for quick baking, or a homemade version with sharp cheddar cheese and jalapeños.
Serve it fresh from the oven so guests can tear off chunks to soak up every last drop of that creamy broth. 🥖
Crunchy Cracker Options
For a lighter alternative, offer water crackers or rye crisps on the side. I keep a stash of Triscuits or Schar's gluten-free crackers for guests with dietary needs. The thin, crisp texture contrasts beautifully with the soup's velvety texture while adding a satisfying crunch.
Cheesy Grits Elevation
Transform this into a Southern-style feast by serving with creamy cheddar grits. Cook 1 cup stone-ground grits in 4 cups milk with ½ cup sharp cheddar, then finish with 2 tbsp butter and salt.
The grits' smoothness mirrors the soup's creaminess while adding a comforting texture contrast. 🧀
Herbed Butter Toast
For a gourmet touch, prepare herbed butter toast. Mix ½ cup softened butter with 1 tbsp chopped fresh thyme, 1 tsp minced garlic, ½ tsp lemon zest, and salt.
Spread on sourdough or brioche and toast until golden. The herby butter echoes the soup's thyme and bay leaf flavors while adding a luxurious finish. 🍞
Protein Additions
Boost the meal with crispy fried chicken or smoked sausage links. I like Honey Baked Ham slices for convenience, or rotisserie chicken shredded over individual bowls. The protein adds heartiness while balancing the soup's richness—perfect for a full winter dinner. 🍗
Topping Bar Ideas
Set up a DIY topping station with crumbled bacon, grated Parmesan, extra black pepper, and fresh parsley. Let guests customize their bowls for a fun, interactive dining experience. I also include hot sauce for those who crave heat—Cholula or Crystal work perfectly. 🌶️
Nutrition facts
Frequently asked questions
Why does Andersen's split pea soup have that signature creamy texture?
The secret lies in blending half the cooked peas while leaving some whole for bite. We also use 2 tablespoons flour to thicken the broth and finish with 0.5 cup heavy cream and 2 tablespoons butter. This creates that velvety mouthfeel without making it heavy. The long simmering time (about 2 hours) also helps develop that rich, restaurant-quality depth.
Can I make this soup without soaking the split peas?
Technically yes, but your soup will take much longer to cook—potentially 4-5 hours instead of 2 hours. Soaking reduces cooking time by 50%+ and prevents a gummy texture. For best results, always soak for at least 4 hours or overnight. If you're short on time, use 1 cup dried peas and 1 cup canned peas (drained) to cut cooking time.
What's the best way to store leftovers?
Store in an airtight container in the fridge for 4-5 days. For freezing, portion into containers with a layer of cream on top (it prevents a skin from forming). Thaw overnight in the fridge and reheat gently on the stove—never microwave—to preserve that creamy texture. The soup actually tastes better the next day as flavors meld!
Can I make this soup vegetarian?
Yes! Replace the ham with smoked paprika (1 teaspoon) and mushrooms (1 cup sliced) for umami depth. Use vegetable broth instead of chicken broth. The creamy texture will still shine, though the flavor profile will be earthier. Add a splash of white wine when sautéing vegetables for extra richness.
What's the most common mistake when making copycat Andersen's?
Overcooking the peas until they're mushy or skipping the 20-minute parboil step. Both lead to a gummy texture instead of that signature creamy consistency. Another mistake? Adding the cream too early—always stir it in at the very end to maintain smoothness. Also, don't skip the 2 tablespoons flour—it's what creates that restaurant-quality body.