If you’re searching for the perfect bright and refreshing start to spring, look no further than this Asparagus and Pea Soup Recipe! Bursting with the freshest flavors of the season, it blends tender asparagus and sweet peas into a silky soup that’s as gorgeous as it is delicious. Creamy, vibrant, and endlessly comforting, it’s one of those dishes that feels like a warm hug in a bowl — just the kind you’ll want to make again and again, whether you’re enjoying a light lunch or serving a stunning starter for friends.

Asparagus and Pea Soup Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this part of the Asparagus and Pea Soup Recipe is how a few simple, garden-fresh ingredients can create such a wonderful flavor harmony. Each one is carefully chosen to build layers of taste and color, giving the soup its signature brightness and silky texture.

Olive oil: A splash of good extra virgin olive oil starts everything off with a delicate, fruity base.
Onion: Gently sautéed, onion adds the satisfying sweetness that underpins every spoonful.
Garlic: A couple of minced cloves bring a warm, aromatic depth to the green flavors.
Asparagus: The star of the show — choose firm, vibrant spears for the freshest flavor and dazzling color!
Frozen peas: Sweet peas add a pop of color and a delicate sweetness that balances the earthiness of asparagus.
Vegetable broth: Use a tasty, good-quality broth—it’s the backdrop against which all the other flavors shine.
Salt and black pepper: Just enough to enhance and round out all those gorgeous vegetables.
Dried thyme: This subtle herb brings a note of woodsy fragrance that complements the greens perfectly.
Heavy cream or coconut milk: For that ultra-creamy finish (and the option to keep it vegan if you like)!
Lemon juice: A squeeze of lemon brightens everything and lifts the flavors right before serving.
Fresh parsley or chives: Sprinkled on top, these fresh herbs make every bowl feel like a celebration.

How to Make Asparagus and Pea Soup Recipe

Step 1: Sauté the Onion and Garlic

Start your Asparagus and Pea Soup Recipe by warming olive oil in a large pot over medium heat. Add the chopped onion and let it cook for about 5 minutes. You want it softened but not browned, as this brings out the onion’s natural sweetness and sets the stage for the rest of the flavors. Finish by stirring in the minced garlic, letting it sizzle just until fragrant — there’s nothing better than that fragrant promise of what’s to come.

Step 2: Add the Vegetables and Broth

Next, pile in those lovely asparagus pieces and frozen peas. Pour in the vegetable broth, then sprinkle in the salt, black pepper, and dried thyme. It’ll look fresh and green already! Bring it all to a boil, then reduce the heat and let it gently simmer for 10-12 minutes, just until the asparagus is tender and the broth has taken on a gorgeous green hue.

Step 3: Blend Until Silky Smooth

Now comes the transformation! Remove your pot from the heat and blend the soup until perfectly smooth, either using an immersion blender (straight in the pot for less mess!) or carefully ladle small batches into a countertop blender. This is the moment when the Asparagus and Pea Soup Recipe gets its lovely, creamy texture — so blend until it’s absolutely velvety.

Step 4: Add Cream and Lemon Juice

Return the soup to your pot if needed, and stir in either the heavy cream or coconut milk — whichever suits your mood or dietary preference. Swirl in the lemon juice for that essential brightness. Taste, and adjust salt or pepper if needed. Right away, you’ll notice everything’s elevated: creamy, zesty, and beautifully green.

Step 5: Serve and Garnish

Ladle the soup into bowls and finish each one with a generous sprinkle of chopped fresh parsley or chives. The fresh herbs not only look stunning, but they also add a lovely pop of flavor to every spoonful. Your Asparagus and Pea Soup Recipe is now ready to be devoured!

How to Serve Asparagus and Pea Soup Recipe

Garnishes

I always believe the right garnishes turn a simple soup into something truly special. For the Asparagus and Pea Soup Recipe, a scattering of fresh parsley or chives adds color and a fresh, grassy aroma on top of that wonderful green base. If you’re feeling playful, toss on a handful of homemade croutons or a dollop of crème fraîche for extra luxury!

Side Dishes

This soup sings alongside a chunk of warm, crusty bread — ideal for dipping and swiping up every last bit of velvety goodness. Or, make it part of a cozy lunch with a classic grilled cheese sandwich. For a lighter meal, serve it before a spring salad, and you’ll set the tone for a refreshing feast.

Creative Ways to Present

Want to wow your guests? Pour your soup into tiny espresso cups for a snackable appetizer during brunch. Serve in wide bowls adorned with edible flowers, or swirl a little herbed oil on top for a chef’s touch. However you present it, the vibrant hue of this Asparagus and Pea Soup Recipe always brings a smile.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to three days, making it a meal prep dream. Cool it to room temperature, then store in an airtight container — this keeps all the fresh flavors and lush texture intact.

Freezing

If you’d like to save some Asparagus and Pea Soup Recipe for later, it’s very freezer-friendly. Just skip the cream or coconut milk when freezing, then add it in after reheating for the best texture. Freeze in individual servings for easy weeknight dinners!

Reheating

Gently rewarm the soup on the stovetop over medium-low heat, stirring often until it’s steaming. If it thickens a little too much, just stir in a splash of broth or water. Once hot, add your reserved cream or coconut milk and finish with a dash of lemon juice before serving.

FAQs

Can I make this soup vegan?

Absolutely! Use coconut milk in place of heavy cream, and you’ve got a completely plant-based version of the Asparagus and Pea Soup Recipe that’s just as creamy and delicious.

How do I keep the soup bright green?

The secret is not to overcook the asparagus and peas. As soon as they’re tender, blend them! This way, your Asparagus and Pea Soup Recipe stays vibrant and full of those fresh spring colors.

Can I use fresh peas instead of frozen?

Yes, fresh peas are a lovely substitution when they’re in season. Blanch them briefly before adding if you’d like to keep their sweetness and color intact in your Asparagus and Pea Soup Recipe.

What if I don’t have an immersion blender?

No worries—just use a regular blender, but work in small batches and be careful with hot liquids. Blend until silky smooth, and the Asparagus and Pea Soup Recipe will have that perfect creamy finish.

Can I add other herbs or flavor twists?

Definitely! Try tossing in a handful of fresh mint or basil with the parsley, or finish with a swirl of herby oil. A pinch of chili flakes can lend a gentle heat, too. Make this Asparagus and Pea Soup Recipe your own!

Final Thoughts

There’s something truly delightful about making a pot of this Asparagus and Pea Soup Recipe — from the fresh herb aroma wafting through your kitchen to that vibrant first spoonful. If you’re looking for a feel-good spring soup that’s equal parts comforting and impressive, this is one you’ll want to put on repeat. Give it a try and make it your new seasonal tradition!

Asparagus and Pea Soup Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Asparagus and Pea Soup recipe is a delightful fusion of spring vegetables in a creamy, comforting soup. Perfect for a light lunch or a starter for dinner, this soup is easy to make and bursting with fresh flavors.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 cup heavy cream or coconut milk
juice of 1/2 lemon
fresh parsley or chives for garnish

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Instructions

Heat olive oil: In a large pot, heat olive oil over medium heat.
Sauté onion and garlic: Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Add vegetables and broth: Add the trimmed asparagus, peas, vegetable broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes until asparagus is tender.
Blend the soup: Remove the pot from heat and carefully blend the soup using an immersion blender or in batches in a countertop blender until smooth.
Finish the soup: Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with parsley or chives before serving.