Soups & Stews
This Andersen's split pea soup copycat recipe delivers the same velvety texture and smoky depth you crave from the restaurant—creamy herb velout with crispy bacon crunch on top.
The secret lies in slow-cooking the peas until they're tender yet still hold their shape, while the bacon adds that signature smoky richness. I've perfected this version after years of testing, ensuring every spoonful tastes like the original.
The foundation of this recipe is a rich, herb-infused broth that simmers for hours, developing layers of flavor. We start with bacon to build that smoky base, then add onions, carrots, and celery for a classic mirepoix before introducing the peas.
The key technique? Cooking the peas just until tender—not mushy—so they maintain their texture while absorbing all that savory broth.
What sets this copycat apart is the velouté-style sauce, created by reducing the cooking liquid with a touch of cream and fresh herbs. The result is a soup that's creamy without being heavy, with each bite offering that perfect balance of earthy peas, smoky bacon, and bright herbs.
The crispy bacon garnish adds texture that makes every spoonful satisfying.
This recipe serves 6 and takes about 2 hours of active cooking time, but most of that is hands-off simmering. The aroma alone will have everyone gathering at the table, and the leftovers taste even better the next day.
Perfect for chilly evenings or holiday gatherings, this soup brings comfort in every bowl.
Ingredients for andersen's split pea soup copycat
Six cups of velvety peas, smoky bacon, and bright herbs—this is the copycat you've been craving.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry Green Split Peas 🌱 | 1 ½ cups | Uncooked, rinsed thoroughly |
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Carrots 🥕 | 2 medium | Peeled, chopped into chunks |
| Celery Stalks 🧄 | 3 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
The bacon makes all the difference here. Thick-cut bacon from Oscar Mayer or Costco gives you that perfect crunch, but any good-quality bacon works. Look for pieces with good marbling—they'll render more fat for that signature smoky flavor. Fresh herbs are non-negotiable for the velouté; Trader Joe's sells pre-washed thyme and parsley that saves time. The split peas? Any reputable brand works, but Bob's Red Mill is my go-to for consistent texture. Don't skip rinsing them—they're often dusted with anti-caking agents that can make the soup taste bitter.
No thick-cut bacon? Regular bacon cut into 1/2-inch pieces works in a pinch, but you'll lose some of that crispy texture. Fresh thyme unavailable? Dried thyme at one-third the amount gets you close, though fresh is definitely better. Short on chicken broth? Vegetable broth plus a splash of soy sauce mimics the umami depth. The carrots and celery can be swapped for frozen mirepoix—just thaw and drain first. For extra richness, stir in 1/4 cup sour cream at the end instead of heavy cream, though it'll be slightly lighter.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months. The bacon crunch is best added fresh when serving, but you can reheat it separately. For meal prep, make a double batch—the peas thicken as they sit, so you might need to add a splash of broth when reheating. The velouté sauce thickens as it cools, so thin it with a little warm broth if needed before serving.
Why You'll Love This Recipe
- Fewer Ingredients, More Magic: Honestly, you only need six things—split peas, bacon, onion, carrots, celery, and broth. That’s it. No fancy pantry tricks, no last-minute grocery runs. I’ve made this on a Tuesday with whatever was in my fridge, and it still tastes like a restaurant brought it to my table.
- Bacon-Crisped Perfection: Here’s what sold me—the thick-cut bacon isn’t just an afterthought. You fry it first, render all that fat, and then simmer it into the soup. That crispy edge with the creamy center? Chef’s kiss. Every spoonful has this smoky richness that makes you pause mid-bite.
- Lunchbox to Leftovers: Between us, this soup is my secret weapon for meal prep. Make a big batch on Sunday, and you’ve got lunch for the week. The flavors actually deepened after a day in the fridge—yes, even on day three. Pack it in thermoses, or just reheat it for a cozy dinner when you’re too tired to cook.
- Budget That Feeds: A pound of split peas and a pack of bacon stretch to feed four (or five, if you’re like my college self). I’ve made this for under $10 total, and it’s the one dish that makes my wallet and my stomach happy. Plus, the veggies (onion, carrots, celery) are the kind you always have lurking in the crisper.
Step-by-step instructions for Andersen's split pea soup
This method delivers the signature creamy texture and smoky bacon crunch that makes Andersen's famous.
🔥 Step 1: Render the Bacon for Maximum Flavor
Cut the 12 oz thick-cut bacon into ½-inch pieces and place them in a large Dutch oven over medium heat. Let them cook undisturbed for 8-10 minutes until the edges become deep golden brown and crispy. This initial rendering creates the rich, smoky foundation for your soup.
Once the bacon is 80% rendered (about 10 minutes total), carefully remove it with a slotted spoon and set it aside on a paper towel-lined plate. Leave the rendered fat in the pot—this bacon fat carries incredible flavor and helps build the soup's velouté base. Real talk: don't drain it. That fat is liquid gold for this recipe.
👨🍳 Step 2: Sauté the Vegetable Base
In the same Dutch oven (with all that delicious bacon fat), add the diced yellow onion, chopped carrots, and chopped celery stalks. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You're building the aromatic foundation here—this step develops the soup's depth of flavor.
Add the minced garlic cloves and chopped fresh thyme to the pot and cook for an additional 1-2 minutes until the garlic is lightly golden and fragrant. The thyme should release its piney aroma—this is when your kitchen will smell like a professional restaurant. If the vegetables start to stick, add 1-2 tablespoons of chicken broth to deglaze and keep everything moist.
🥘 Step 3: Simmer the Peas and Build the Velouté
Add the 1.5 cups dry green split peas to the pot and stir to coat them in the vegetable mixture. Pour in the 6 cups chicken broth, then add the 1.5 tsp salt, 0.5 tsp black pepper, and 2 whole bay leaves. Bring everything to a gentle boil, then immediately reduce heat to low and cover the pot.
Let the soup simmer for 45-50 minutes, stirring occasionally, until the split peas are tender but still hold their shape. The peas should be fork-tender—they should mash slightly when pressed but not completely break down. This is crucial: overcooking turns them mushy. If the soup starts to evaporate before the peas are done, add ½ cup water to maintain the liquid level.
🍳 Step 4: Finish with Cream and Crispy Bacon
Once the split peas are tender, stir in the 0.5 cup heavy cream and the reserved crispy bacon pieces. The cream should blend smoothly into the soup, creating that signature creamy velouté texture. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors.
Remove the 2 whole bay leaves before serving. Ladle the soup into bowls and garnish with chopped fresh parsley. The contrast of the creamy soup with the crunchy bacon bits on top is what makes this copycat recipe so special. Serve immediately while the bacon stays crispy and the cream maintains its luxurious texture.
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- CRISP THE BACON FIRST: I learned this the hard way—don’t toss that bacon straight into the pot with the peas. Cook it until the edges are deep brown and the fat pools at the bottom of the pan. That smoky, crispy flavor is what makes Andersen’s version sing, and skipping it leaves your soup tasting flat.
- SOAK THE PEAS: Yes, even if you’re impatient like me, give those dry split peas a 2-hour soak in cold water before cooking. I used to skip this, and the soup always came out slightly chalky. Drain and rinse well afterward—no need to carry over extra water.
- CHOP VEGETABLES SMALL: Don’t be lazy with the onion, carrots, and celery—cut them into ¼-inch dice. I used to leave them in big chunks, thinking it’d save time, but they just sat there like rocks. The Andersen recipe relies on those veggies breaking down into a velvety texture, so the finer, the better.
- SIMMER LOW AND SLOW: After everything’s in the pot, drop the heat to a bare simmer—just enough to keep tiny bubbles breaking the surface. I used to crank it up, thinking more heat meant faster cooking, but that turns the soup into glue. Let it work for 45-60 minutes, and you’ll get that rich, creamy consistency without burning the bottom.
Dietary considerations for this dish
Vegetarian Adaptation
Skip the bacon entirely and use 12 oz smoked turkey bacon or tempeh crumbles for a plant-based alternative. For extra smokiness, add 1 tbsp smoked paprika to the vegetable sauté.
I also recommend using vegetable broth instead of chicken broth. The key is balancing the earthy peas with umami-rich ingredients like mushrooms or soy sauce.
Gluten-Free Options
This recipe is naturally gluten-free, but always double-check your broth label—some brands contain hidden gluten. For extra flavor, add 1 tbsp nutritional yeast when stirring in the cream. I've tested this version with Pacific Foods gluten-free chicken broth and found it maintains all the original richness.
Dairy-Free Velouté
Replace the heavy cream with ½ cup full-fat coconut milk for a dairy-free version that still achieves that velvety texture. For even better results, blend in ¼ cup cooked cashews with the coconut milk until smooth before adding to the soup. The cashews add natural creaminess without dairy.
Low-Carb Modifications
Reduce the peas to 1 cup and add 2 cups chopped kale and 1 cup diced butternut squash to the vegetable sauté. The kale wilts down beautifully while adding nutrients, and the squash maintains that hearty texture. Use bone broth instead of chicken broth for extra depth.
Protein Boost
Add 1 cup cooked ham or smoked sausage during the final 10 minutes of simmering for extra protein. For a vegetarian option, stir in 1 cup cooked lentils when adding the cream. Both options work well—just adjust the seasoning slightly since cured meats add saltiness.
Allergen Considerations
For nut allergies, omit the cashew suggestion and use ½ cup silken tofu blended with ¼ cup water instead of heavy cream. For soy allergies, check all broth labels and use seaweed-based broth as an alternative. Always have an allergy-friendly kitchen when testing new modifications.
Nutrition facts
Frequently asked questions
Why does Andersen's split pea soup have that perfect creamy texture?
The velouté texture comes from slow-simmering the peas until tender while building flavor, then adding heavy cream at the end. The key is using fresh herbs like thyme and parsley—their bright notes cut through the richness, creating that signature balance. The bacon fat also emulsifies beautifully with the cream for that restaurant-quality mouthfeel.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge. The peas will thicken slightly, so add a splash of warm broth when reheating. Just add the crispy bacon fresh when serving to maintain that perfect crunch.
What's the secret to getting crispy bacon on top?
Cook the bacon in batches until deep golden brown and crispy before removing it. The secret is leaving the fat in the pot—it carries incredible flavor. When adding the bacon back at the end, use ½-inch pieces that crisp up perfectly. For extra crunch, broil the soup for 2-3 minutes with the bacon on top right before serving.
Can I substitute regular bacon for thick-cut?
Yes, but you'll lose some of that signature crunch. Cut regular bacon into ½-inch pieces and cook them until extra crispy. For best results, use thick-cut bacon from brands like Oscar Mayer or Costco—they render more fat and stay crispier longer. If using regular bacon, you might need to add 1 extra tablespoon of fat (like olive oil) to compensate.
How do I fix mushy split peas?
If your peas turn mushy, you likely simmered them too long. The peas should be fork-tender but still hold their shape after 45-50 minutes. To fix it, mash some of the peas against the pot sides to thicken the soup, then add ½ cup warm broth to balance the texture. For next time, check them at 40 minutes and adjust heat as needed.