When the chill of fall settles in or winter's frost begins to bite, there’s nothing quite like cozying up with a steaming bowl of soup. This Dutch oven split pea soup with smoked tofu is one of those delicious soup recipes that delivers both comfort and nutrition in every spoonful. Smoky, savory, and packed with wholesome ingredients, it’s a nourishing twist on the classic pea soup—completely vegan, but with bold, meaty flavors thanks to smoked tofu. Whether you’re a seasoned home cook or just discovering the magic of easy Dutch oven recipes, this soup is sure to become a staple in your collection of Dutch oven soup recipes healthy and satisfying.
Dutch Oven Split Pea Soup with Smoked Tofu
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Dutch
Dutch oven (5.5–7 qt) A heavy-bottomed pot like a Le Creuset works beautifully for even heat distribution. Any enameled cast iron pot will do—just make sure it has a lid.
Chef’s knife and cutting board For prepping your vegetables and tofu.
Wooden Spoon or Spatula Ideal for stirring as the soup simmers.
Ladle For serving.
Produce
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 2 medium Yukon gold potatoes peeled and cubed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika optional but enhances the smoky flavor
Pantry
- 2 cups dried green split peas rinsed
- 6 cups vegetable broth low-sodium preferred
- Salt and black pepper to taste
Protein
- 1 14-ounce block smoked tofu, cubed or shredded
- 1 tablespoon soy sauce or tamari to deepen the flavor of the tofu
Optional garnish
- Chopped fresh parsley
- Croutons or crusty dutch oven bread
Prepare the tofu
Begin by patting the smoked tofu dry with a clean towel. Cube it into bite-sized pieces or shred it with your hands for a more rustic texture. In a hot skillet (or directly in your dutch oven if you prefer), sauté the tofu in a drizzle of oil until golden brown on the edges—about 5-7 minutes. Add a splash of soy sauce and stir to coat. Set aside.
Build your flavor base
In your dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for 5-7 minutes until they become soft and translucent. Stir in garlic, carrots, and celery, cooking for another 3-4 minutes.
Add the split peas and broth
Stir in the dried split peas, bay leaf, thyme, and smoked paprika. Pour in the vegetable broth, scraping up any browned bits on the bottom of the pot. Bring everything to a boil, then reduce to a simmer.
Simmer to perfection
Cover the dutch oven with its lid, leaving a slight crack for steam to escape. Simmer the soup on low for 50-60 minutes, stirring occasionally, until the peas have broken down and the soup has thickened. Add the diced potatoes halfway through cooking so they retain some texture.
Season and add tofu
Once the soup is thick and creamy, season with salt and black pepper to taste. Fold in the sautéed smoked tofu and simmer for an additional 5 minutes to warm it through and allow the flavors to meld.
Serve and garnish
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty dutch oven bread, whole grain toast, or even a warm biscuit. This is a meal in itself, but it also pairs beautifully with a light salad.
Pairings
This dutch oven split pea soup is rich and filling, so it pairs best with light, contrasting sides:
- Crusty Artisan Bread: Fresh baked from your own kitchen using your favorite Dutch oven bread recipe—the crispy crust and soft interior are perfect for dunking.
- Pickled Vegetables: The tanginess of pickled onions, beets, or cucumbers cuts through the soup's creaminess.
- Simple Green Salad: Tossed with lemon vinaigrette to add brightness and crunch to your meal.
- Apple Slaw: A refreshing and crunchy slaw with apples, cabbage, and a light mustard dressing complements the smoky depth of the soup.
This soup also keeps well in the fridge for 4–5 days and gets even better after sitting overnight. It’s an ideal make-ahead Dutch oven dinner for busy weeks or cozy weekends.
FAQs
1. Can I use yellow split peas instead of green?
Absolutely! Yellow split peas work just as well and have a slightly milder flavor. The cooking time remains the same. The final color will be more golden, which is beautiful in its own right.
2. What kind of tofu works best?
Use smoked tofu specifically for this recipe—it adds depth and a meaty texture. If you can't find smoked tofu, press and pan-fry extra firm tofu with smoked paprika and soy sauce to replicate that flavor.
3. Can I add meat to this recipe?
Yes! If you're not strictly plant-based, leftover ham, sausage, or even shredded dutch oven chicken can be folded in instead of or alongside the tofu. The method remains the same.
4. Is this soup freezer-friendly?
Definitely. Allow the soup to cool completely, then store in airtight containers for up to 3 months. Thaw overnight and reheat on the stove, adding a splash of broth or water to loosen the texture.
5. Can I make this soup thicker or smoother?
Yes—if you prefer a smoother texture, use an immersion blender to partially puree the soup after it’s done cooking. For extra thickness, reduce the liquid slightly or cook a bit longer uncovered.
