Creamy Roasted Asparagus Pea

The first time I made this soup was during an unexpectedly cool April weekend when I needed something warming but still felt like spring. I had bought too much asparagus at the farmers market and decided roasting it would bring out a sweetness that boiling never could.

Last spring, my neighbor dropped by just as I was blending the soup. She ended up staying for lunch and asked for the recipe before she even finished her bowl, saying it reminded her of something her grandmother used to make.

Ingredients

• 500 g fresh asparagus: Look for bright green spears with tight tips, as woody stems will not break down properly
• 1 medium yellow onion: Yellow onions become sweeter when roasted, adding natural depth
• 2 cloves garlic: Roasting mellows the sharpness into something mellow and aromatic
• 1 cup green peas: Frozen peas work beautifully here and add a fresh pop of sweetness
• 100 ml heavy cream: This creates the velvety finish, though coconut cream adds lovely flavor for vegans
• 750 ml vegetable stock: Use a quality stock you enjoy drinking on its own
• 1 tbsp olive oil: Helps the vegetables caramelize and roast evenly
• Sea salt and black pepper: Essential for bringing out the natural sweetness of the vegetables
• Fresh herbs: Chives or parsley add a bright finish that cuts through the richness

Instructions

Get your oven ready and roast the vegetables:

Preheat to 200°C and toss the asparagus pieces, chopped onion, and garlic cloves on a baking sheet with olive oil, salt, and pepper until everything is evenly coated. Roast for 20 to 25 minutes until the asparagus is tender and starting to turn golden in spots.

Simmer everything together:

Transfer the roasted vegetables to a large saucepan, add the peas and vegetable stock, and bring to a gentle simmer. Let cook for about 10 minutes until the peas are completely tender.

Blend until silky smooth:

Remove from heat and use an immersion blender or work in batches with a countertop blender until the soup is completely smooth with no visible pieces remaining.

Add the finishing touches:

Stir in the cream and nutmeg if using, then taste and adjust the seasoning with more salt or pepper as needed. Warm through gently over low heat if necessary before serving.

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This has become my go-to recipe for friends recovering from illness or needing comfort. Something about the gentle warmth and vibrant green color feels restorative in a way heavier soups cannot match.

Making It Your Own

I have found that adding a handful of spinach during the last minute of simmering deepens the green color without affecting flavor. A squeeze of lemon juice right before serving wakes everything up beautifully.

Serving Suggestions

Crusty bread is essential for soaking up every drop. I also love pairing this with a simple arugula salad dressed with lemon vinaigrette to complement the richness.

Storage and Make Ahead Tips

This soup actually tastes better the next day as the flavors have more time to meld together. Store in an airtight container in the refrigerator for up to three days.

• Reheat gently over low heat to prevent separating
• Thin with a splash of stock or water if it thickens too much
• Freeze for up to three months without the cream stirred in

Save

There is something deeply satisfying about turning simple vegetables into something luxurious. This soup is proof that thoughtful cooking does not need to be complicated.

Recipe Questions & Answers

→ What is the best way to roast asparagus for this dish?

Trim the asparagus and cut into uniform pieces, then toss with olive oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until tender and lightly golden.

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Add them to the simmering broth along with roasted asparagus for a sweet, fresh flavor.

→ Is there an alternative to heavy cream for a vegan version?

Plant-based creams like coconut or oat cream can be used to maintain creaminess without dairy.

→ How can I enhance the flavor of this soup?

Adding a pinch of nutmeg and garnishing with fresh herbs like chives or parsley adds depth and freshness.

→ What dishes pair well with this asparagus and pea blend?

This smooth blend pairs perfectly with crusty bread or a light salad to balance its creamy texture.