Name: Split Pea and Tomato Soup with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 slices smoky bacon (for that crispy, salty kick); 1 can petite diced tomatoes (juicy and fresh tasting); 2 tablespoons Dijon mustard (tangy); Kosher salt (to taste); Freshly cracked black pepper (for warmth); 1 and a half cups green split peas (hearty); 4 cloves garlic (minced); 2 medium carrots (chopped); 2 stalks celery (chopped); 1 large onion (chopped); 6 sprigs fresh thyme

Steam curls up from the valve and your stomach starts talking back. You catch that float valve pop and hush, the valve hiss whispers the soup’s nearly done. This kinda moment is the best part about cooking soups in a pressure cooker. It’s like your kitchen is telling you the feast is right around the corner.

Close-up of split pea and tomato soup with bacon steaming in a pressure cooker — A comforting bowl of split pea and tomato soup with smoky bacon, fresh from the pressure cooker.

You spot the sealing ring doing its work, keeping all that flavor locked inside. You sense the heat building up like a little storm in your pot. You’re just a few minutes away from a bowl full of warm goodness that’s gonna hit the spot.

Plus, watching that pressure build is kinda satisfying, ain’t it? You don’t get this drama with a regular pot. And once you perform the natural release, the aroma that floods your kitchen? It kinda hugs you back after a long day.

Why Your Cooker Beats Every Other Pot

Pressure cooking seals in flavors better, making your soup taste way richer and deeper. For other quick and flavorful recipes, check out our pressure cooker recipes that maximize this technique.
You get to cook dishes way faster, like your split peas softening up way sooner than usual.
The float valve and sealing ring make sure no steam escapes, so your pot is like a little pressure chamber. Learn more from our pressure cooker safety tips to get the most out of your equipment.

Natural release lets the soup settle slowly, making the texture super smooth without you rushing it.
Cleanup is easier since the food doesn’t stick much, you just gotta give a quick rinse after.

What Goes Into the Pot Today

4 slices of smoky bacon, for that crispy, salty kick. Bacon adds great umami flavor, similar to our bacon and egg empanadas.

1 can of petite diced tomatoes, juicy and fresh tasting.
2 tablespoons of tangy Dijon mustard to give it a little zip. If you want a different kind of zip, try swapping for spicy brown mustard.
Kosher salt to taste, gotta balance every flavor out.
Freshly cracked black pepper brings that cozy hint of warmth.

1 and a half cups of green split peas, the hearty soul of this soup.
4 cloves of garlic, minced for a punch of savory goodness.
2 medium carrots and 2 stalks celery, chopped into little bits to soften up. Using frozen chopped veggies can save prep time.

1 large onion chopped nice and fine, plus 6 fresh thyme sprigs to lift it all.

Ingredients laid out for split pea tomato soup including bacon, carrots, celery, and mustard — All the fresh and flavorful ingredients ready for your hearty split pea and tomato soup.

Walking Through Every Single Move

Start by cooking your smoked bacon in a large pot over medium heat till it’s crisp. It’s gonna curl up and smell amazing. Scoop it out and chop it into bits but keep the drippings in the pot.
Throw in your chopped onion, garlic, carrots, and celery right into those bacon drippings. Sauté for about 5 to 7 minutes till the veggies get tender and sweet.

Next, add the split peas, diced tomatoes with their juices, and two tablespoons of Dijon mustard. Sprinkle in the kosher salt and pepper, but don’t go too heavy yet.
Pour in just enough water to cover everything by about an inch. Give it a quick stir then lock your lid on the pressure cooker. Watch the float valve pop up and wait for that valve hiss to start bubbling.
Once it hits pressure, lower the heat and cook for about 30 minutes. You’ll notice the seal ring working hard to keep in all that pressure and steam building up inside.

When time’s up, turn off the heat and let the soup do a natural release by itself. This is perfect so the peas get nice and soft without splitting too much.
Remove the lid carefully once the float valve drops down, safety first. Give the soup a good stir to mix everything together well.
Finally, toss in your crispy chopped bacon and sprinkle some chopped parsley on top along with croutons if you want. Serve it steaming hot and enjoy every spoonful.

Easy Tweaks That Make Life Simple

Use pre-chopped frozen carrots and celery if you wanna save a bit of prep time.
Swap out fresh thyme sprigs for a teaspoon of dried thyme, just add it with the other seasonings.
Swap the Dijon mustard for a little spicy brown mustard if you want a bit more kick.

Cook extra bacon to sprinkle on top later or crunch into salads for a quick snack.
Keep a batch of homemade croutons in the freezer so you’re ready for crunch anytime.

That First Bite Moment

You dip your spoon in and catch a swirl of thick, velvety soup. The warm aroma of smoky bacon hugs your nose as you bring it closer. The first taste is rich with the mellow sweetness of split peas blending perfectly with the bright tang of tomato and mustard. For other ways to enjoy bacon’s smoky goodness, try our bacon and egg empanadas recipe.

The veggies melt softly on your tongue with that little pop from fresh herbs. You spot tiny bits of crispy bacon adding crunch and a little salty surprise. It’s the kind of comfort food that wraps around you like a soft blanket on a chilly night.

Each spoonful warms you up from the inside out with its hearty character and cozy flavors. You’ll wanna curl up on your couch and savor every bite because soup like this feels like a little celebration of simple, good cooking.

The croutons add a perfect crunchy contrast, so every mouthful is a mix of smooth and crisp. It’s just the kinda dish that makes leftovers disappear fast and leaves you daydreaming about the next batch.

Final served bowl of split pea and tomato soup with bacon and parsley garnish — Serve your split pea and tomato soup topped with crispy bacon, fresh parsley, and croutons for the perfect meal.

Your Leftover Strategy Guide

Store soup in airtight containers in the fridge for up to 4 days. Make sure to cool it completely before sealing so it stays fresh longer.
You can freeze leftover soup in freezer-safe bags or containers for up to 3 months. Portion it out so you can thaw just the right amount.
Reheat gently on the stove over low heat or in your microwave, stirring occasionally so it heats evenly without drying out.

If the soup gets too thick after storage, just stir in a splash of water or broth to loosen it up before serving again.

The FAQ Section You Actually Need

Can I use yellow split peas instead of green? Yeah you can! Just note yellow peas cook a bit faster, so keep an eye on cooking time and adjust so they don’t get mushy.
What if I don’t have fresh thyme? Dried thyme is the perfect substitute. Use about a teaspoon added when you toss in the peas and tomatoes.

How do I know when the pressure cooker is ready? You’ll see the float valve pop up and hear the valve hiss as steam escapes occasionally. That means pressure is building and cooking has begun.
Can I skip the bacon for a veggie version? Totally! You can add smoked paprika or a splash of liquid smoke to keep that smoky vibe without meat.
What’s natural release and why is it better here? Natural release means you let the cooker cool down slow without forcing the steam out. It helps the peas soften fully and prevents soup from splattering out.

Do I have to chop all the veggies myself? Not really. Pre-chopped bags from the freezer section work great, just adjust cooking times if veggies are smaller or softer.

For more cozy soup ideas, check out our Creamy Tomato Tortellini Soup or find delicious inspiration in Healthy Taco Casserole for a warming meal.