There’s something so uplifting about a bowl of green soup, and this Asparagus and Pea Soup Recipe bursts with everything I adore about spring: vibrant color, fresh flavors, and a delicate creaminess that makes every spoonful irresistible. This soup celebrates the best of the season, striking the perfect balance between earthy asparagus, sweet peas, and a hint of mint. Whether you’re looking to impress guests or just want a nourishing lunch, this recipe delivers a comforting yet elegant dish that’s every bit as simple as it is special.

Ingredients You’ll Need

Asparagus and Pea Soup Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this Asparagus and Pea Soup Recipe is how a handful of everyday ingredients can be transformed into something so bright and luxurious. Each plays its own role in building flavor, creaminess, or that distinctive green color you’ll be proud to show off!

Olive oil: Adds heart-healthy fats and an aromatic base for sautéing the vegetables.
Unsalted butter: Brings a gentle richness and helps sweat the onions without burning.
Chopped onion: Creates a sweet, mellow flavor foundation for the soup.
Garlic cloves: Offers a fragrant, savory note that pairs beautifully with green veggies.
Asparagus: The star of our recipe, providing that grassy, fresh essence and gorgeous color.
Frozen peas: Lend sweetness and a silky-smooth texture once blended.
Vegetable broth: Gives depth and body while keeping the soup light and vegetarian.
Salt: Brightens and balances the flavors—taste as you go!
Black pepper: Adds a gentle kick and complements the greens.
Fresh mint leaves (optional): Lifts the soup with a cool, springy note that pairs especially well with peas.
Heavy cream or coconut milk (optional): For added richness; coconut milk keeps it vegan while cream gives a classic silkiness.
Lemon zest and crème fraîche (optional): Perfect for garnishing, they provide bursts of brightness and a creamy finish.

How to Make Asparagus and Pea Soup Recipe

Step 1: Sauté the Aromatics

Start off by warming the olive oil and butter in a large pot over medium heat. You want the fats to mingle and just bubble, not brown. Add your chopped onion and give it a little time—four to five minutes—until it turns translucent and fragrant. This is your flavor base, so let those onions sweat gently. Next, stir in your minced garlic and let it cook for just a minute; you’ll smell the difference immediately.

Step 2: Cook the Greens

Now it’s time for the stars! Toss in the chopped asparagus and frozen peas, giving them a quick stir to coat them in those tasty aromatics. Pour in the vegetable broth, which will help everything meld together. Season with salt and black pepper now so the veggies absorb that seasoning as they simmer. Bring everything to a boil, then lower the heat and let it all simmer for around 10 to 12 minutes—just long enough for the asparagus to become tender while retaining its vivid green.

Step 3: Add Mint (Optional)

If you’re in the mood for something a little extra, this is the spot to toss in those fresh mint leaves. Just stir them in at the end of the simmer; the heat will soften their sharpness and infuse the soup with a subtle, cooling aroma. If you’re not a mint person, feel free to leave it out—the Asparagus and Pea Soup Recipe shines either way!

Step 4: Blend Until Smooth

Once everything is tender and the kitchen smells like veggie heaven, remove the pot from heat. Blend the soup with an immersion blender right in the pot, or work in batches in a traditional blender (careful, it’s hot!). Keep blending until the soup is beautifully smooth and silky, with no chunks left behind. If you like a touch of texture, blend a little less—totally your call.

Step 5: Add Cream (Optional) and Adjust

If you crave a creamier texture, now’s your chance to stir in the heavy cream or coconut milk. This step gives the soup a gorgeously velvet mouthfeel and helps mellow the flavors. Taste and adjust seasoning as needed, maybe an extra squeeze of lemon for brightness or another pinch of salt. You’ve just brought the Asparagus and Pea Soup Recipe to life—time to serve!

How to Serve Asparagus and Pea Soup Recipe

Garnishes

A great garnish transforms soup from simple to stunning. For this Asparagus and Pea Soup Recipe, I love a generous swirl of crème fraîche (or a vegan alternative), a sprinkle of fresh lemon zest, and maybe even a few extra mint leaves. These add color and a burst of freshness with every spoonful. Cracked black pepper or a handful of microgreens also look gorgeous!

Side Dishes

This soup pairs perfectly with all sorts of sides. Try it alongside a warm baguette, crunchy crostini, or even cheesy toast for dipping. A crisp green salad with a lemony vinaigrette echoes the soup’s brightness and keeps everything nice and light for spring lunches or dinner parties.

Creative Ways to Present

Think beyond the bowl! Serve small portions of Asparagus and Pea Soup Recipe in espresso cups or shot glasses for a vibrant appetizer at your next get-together. For an elegant dinner party, try drizzling with infused oils or sprinkling with toasted seeds. You can even chill the soup and serve it as a refreshing shooter at summer picnics.

Make Ahead and Storage

Storing Leftovers

Leftover Asparagus and Pea Soup Recipe keeps beautifully in the fridge. Pour any cooled soup into an airtight container and store for up to 4 days. The flavors meld as it sits, making every bowl richer! Just give it a quick stir before reheating to bring it back to its glossy best.

Freezing

For longer storage, freeze this soup in individual portions or a large batch. Make sure the soup has cooled completely before transferring to freezer-safe containers, leaving a little space for expansion. It keeps well for up to 2 months—just skip adding the cream or coconut milk before freezing, and stir it in after reheating for the best texture.

Reheating

To reheat, simply pour the desired amount into a pot and warm gently over medium heat, stirring now and then. If you’ve frozen the soup, let it thaw overnight in the fridge first. Add a splash of water or broth if it’s too thick, and finish with your favorite garnishes. The Asparagus and Pea Soup Recipe is just as delightful the second (or third) time around!

FAQs

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas are lovely in this recipe—just be sure to blanch them briefly before adding, so they retain their sweetness and bright green color in the finished soup.

Is there a vegan version of this Asparagus and Pea Soup Recipe?

Definitely! Simply use olive oil instead of butter, and swap in full-fat coconut milk for the cream. Skip the crème fraîche or try a dairy-free yogurt for garnish. The result is every bit as creamy and delicious.

How do I avoid the soup turning dull or khaki?

To maintain that gorgeous, vibrant green in your Asparagus and Pea Soup Recipe, don’t overcook the vegetables. Also, blending and serving the soup soon after cooking helps lock in color. A little bit of lemon juice or zest brightens things up, too!

Can I make this Asparagus and Pea Soup Recipe ahead of time?

Yes, and in fact, the flavors get even better after a night in the fridge! Just wait to add your cream (if using) until you reheat the soup. This way, the texture stays fresh and smooth.

What’s the best way to blend the soup safely?

If you’re using a traditional blender, work in small batches and never fill more than halfway—hot liquid expands! An immersion blender is the safest and easiest tool for smooth, silky soup with minimal splatter.

Final Thoughts

This Asparagus and Pea Soup Recipe truly captures the taste of spring and comes together with such ease. I hope you’ll try it the next time you crave something fresh, nurturing, and vivid—your taste buds will thank you, and you might just discover your new favorite green soup!

Asparagus and Pea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

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

Print Recipe

Description

A delightful and vibrant Asparagus and Pea Soup that’s perfect for spring. This fresh and flavorful soup is easy to make, combining the goodness of asparagus and peas with a hint of mint, cream, and lemon zest for a satisfying bowl of goodness.

Ingredients

Scale

Vegetable Soup:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, chopped
2 garlic cloves, minced
1 lb asparagus, trimmed and chopped
1 cup frozen peas
3 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Additions:

1/4 cup fresh mint leaves
1/2 cup heavy cream or coconut milk
lemon zest and crème fraîche for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat olive oil and butter in a pot, sauté onion until translucent. Add garlic, cook briefly.
Cook Vegetables: Add asparagus, peas, broth, salt, and pepper. Simmer until tender.
Blend: Remove from heat, blend until smooth. Stir in optional mint and cream.
Adjust and Serve: Adjust seasoning, serve warm with garnishes.