You want a dinner that tastes like spring. But you also have a million other things to do. I get it. We all do.
That’s why this Creamy Asparagus and Pea Spring Soup is my new best friend. It’s a 30-minute miracle. It turns simple veggies into a silky, luxurious bowl of green goodness. If you love a good creamy soup, you have to try our Ultimate Creamy Potato Soup for Cozy Nights next.
No fancy skills needed. Just one pot, a blender, and a serious craving for something fresh and fast. Let’s make your weeknight a whole lot brighter.
Recipe Overview
- Cuisine: American
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ultimate Guide to Creamy Asparagus and Pea Spring Soup
This isn’t just another soup recipe. This is your ticket to a restaurant-quality meal on a random Wednesday. The flavor is deep and sweet from the peas. It’s earthy from the asparagus.
The texture is unbelievably smooth. And the color? It’s a vibrant, happy green that just screams spring. This guide gives you all the shortcuts. I’ve tested them so you don’t have to.
We’re talking maximum impact for minimal effort. That’s the only way I cook. And it should be your way, too.
The Simple Ingredients
Look at this list! Nothing weird. You might already have most of this. That’s the beauty of a puree soup.
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bunch asparagus (about 1 lb), woody ends snapped off, cut into 1-inch pieces
- 3 cups vegetable broth (low sodium if possible)
- 1 (10 oz) bag frozen peas (or 2 cups fresh)
- 1/2 cup heavy cream
- Juice of 1/2 a lemon
- Salt and black pepper to taste
- Optional garnish: extra cream, fresh herbs (mint, dill, or chives), cracked pepper
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. This whole thing happens in there. We’re keeping the cleanup easy. That’s a non-negotiable for busy nights. If you’re looking for another fantastic one-pot meal, our Creamy Beef and Shells is a family favorite.
- Heat the oil or butter in your pot over medium heat. Add the chopped onion. Cook for about 5 minutes, until it’s soft and see-through.
- Throw in the garlic. Cook for just 1 minute until it smells amazing. Don’t let it burn!
- Add the chopped asparagus pieces. Stir and cook for 2-3 minutes to give them a little head start.
- Pour in the vegetable broth. Bring it all to a boil. Then, reduce the heat and let it simmer for about 10 minutes. The asparagus should be very tender.
- Now, add the frozen peas. They cook fast! Let everything simmer for just 2 more minutes. The peas will turn bright green.
- Take the pot off the heat. This is the fun part. Carefully puree the soup until it’s completely smooth. Use an immersion blender right in the pot. Or, blend it in batches in a regular blender. Let it cool slightly first if using a stand-up blender.
- Return the smooth soup to the pot if you used a blender. Stir in the heavy cream and the lemon juice. The lemon is key. It wakes up all the flavors.
- Taste it! Now add salt and pepper until it’s perfect for you. You’re the boss.
- Ladle into bowls. Swirl with a little extra cream if you’re feeling fancy. Top with fresh herbs. Done!
What to Serve With This Dish
This soup is a full meal in a bowl. But if you want to round it out, keep it simple. I’m not about making three more complicated sides.
Creamy Asparagus and Pea Spring Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Creamy Asparagus and Pea Spring Soup Recipe!
Nutrition Information
A thick slice of crusty, toasted bread is my go-to. Perfect for dipping. A quick green salad with a tangy vinaigrette works wonders.
For a heartier vegetarian dinner, add a scoop of cooked quinoa or farro right into the soup. It adds great texture and makes it even more filling.
Make This Recipe Your Own (Quick Swaps)
Got a different veggie? Use it. Out of cream? No panic. This recipe is super friendly.
Swap the heavy cream for coconut milk. It adds a subtle, sweet flavor that’s really good with the peas. For a lighter version, use half-and-half or whole milk.
No fresh asparagus? Use a full pound of frozen asparagus pieces. It works like a charm. Throw in a handful of fresh spinach with the peas for an extra nutrient boost.
How to Store Leftovers (If You Have Any!)
This soup saves beautifully. Let it cool completely. Then, pop it in an airtight container in the fridge.
It will stay fresh for 3-4 days. The color stays bright green. Reheat it gently on the stove over low heat. Don’t boil it hard.
You can also freeze it! Freeze it before adding the cream for best texture. Thaw in the fridge overnight, reheat, and then stir in the cream.
NUTRITION INFORMATION
- Calories: ~250
- Carbohydrates: 22g
- Protein: 7g
- Fat: 16g
- Saturated Fat: 8g
- Fiber: 7g
- Sugar: 9g
*This is an estimate for 1 serving, calculated without optional garnishes.
FREQUENTLY ASKED QUESTIONS
Can I make this soup dairy-free?
Absolutely! Just skip the heavy cream. Use full-fat coconut milk instead. It’s just as creamy and adds a lovely flavor.
My soup turned out too thick. What do I do?
Easy fix! Just whisk in a little more vegetable broth or even water until it’s the consistency you like. Do this when you reheat it.
Do I have to use a blender?
For a smooth, creamy puree soup, yes. An immersion blender is the fastest, easiest tool for this job. It’s a great kitchen investment for busy cooks.
See? I told you it was simple. You just made a gorgeous, impressive soup in less time than it takes to watch a sitcom. That’s a major win.
This recipe is your new spring secret weapon. It’s perfect for a quick vegetarian dinner, a light lunch, or even as a starter for your Easter meal. For another amazing meat-free comfort food idea, check out this dreamy and delicious Creamy Vegetarian Lasagna Soup. It’s flexible, fast, and downright delicious.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
