You want a dinner that tastes like spring. You need it to be fast. You’ve got zero time for fuss.
I hear you. My kitchen is a weeknight war zone, too. That’s why I live for recipes like this Creamy Asparagus and Pea Spring Soup. If you love a rich, one-pot pasta, you should also try my creamy beef and shells.
It’s your 30-minute ticket to something special. We’re talking bright, fresh flavor and a luxuriously smooth texture. All with minimal chopping and one pot. Let’s do this.
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 weeknight rescue plan.
It gives you restaurant-quality taste with busy-cook speed. The magic is in the puree. It turns simple veggies into a velvety, elegant bowl of green goodness.
You get that rich, creamy feel without a ton of heavy cream. The peas and asparagus do the heavy lifting. This is a flavor powerhouse that looks like you spent hours. But it’s our little secret.
The Simple Ingredients
I bet you have half of this in your kitchen right now. That’s the beauty of it. No special trips to the store.
- 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
- 2 cups frozen peas (no need to thaw!)
- 1/2 cup heavy cream
- Juice of 1/2 a lemon
- Salt and black pepper to taste
- Optional garnish: fresh mint, chives, or a swirl of cream
Let’s Get Cooking! (The Step-by-Step)
Grab your favorite pot or Dutch oven. This all happens in one place for easy cleanup. I love that.
- 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 translucent.
- 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 brighten the color.
- Pour in the vegetable broth. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for 8-10 minutes, until the asparagus is very tender.
- Now, add the frozen peas. Stir and cook for just 2 more minutes. They cook fast!
- 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 in batches in a regular blender.
- Return the smooth soup to the pot if you used a blender. Stir in the heavy cream and the lemon juice. The lemon juice is the secret weapon that makes all the flavors pop.
- Season with salt and pepper. Taste it! Add more of anything you like. Warm it through gently on the stove for a minute. Don’t boil it after adding the cream.
- Ladle into bowls. Add a garnish if you’re feeling fancy. Dinner is served.
What to Serve With This Dish
Turn this soup into a full meal in minutes. No extra stress needed.
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, buttered sourdough bread is perfect for dipping. A simple arugula salad with a lemon vinaigrette keeps things fresh.
For a heartier vegetarian dinner, add a scoop of quinoa or a soft-boiled egg on top. It’s also a gorgeous starter for your Easter recipes lineup. If you’re a fan of classic creamy soups, my ultimate creamy potato soup is another cozy favorite.
Make This Recipe Your Own (Quick Swaps)
Make it work for you. Use what you have. Here are my favorite easy switches.
No heavy cream? Use full-fat coconut milk for a dairy-free twist. It’s just as rich and delicious.
Want more protein? Stir in a can of drained white beans before you puree. It makes the soup even creamier and more filling.
Swap the peas for fresh or frozen spinach. Add it with the peas for a different green vibe.
How to Store Leftovers (If You Have Any!)
This soup saves like a dream. Let it cool completely, then pop it in an airtight container.
It will keep in the fridge for 3-4 days. Reheat it gently on the stove, stirring often. You can freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
NUTRITION INFORMATION
- Calories: ~250
- Carbohydrates: 22g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 8g
- Fiber: 7g
- Sugar: 9g
*This is an estimate for 1 serving. Values can change based on your specific ingredients.
FREQUENTLY ASKED QUESTIONS
Can I use fresh peas instead of frozen?
Absolutely! If you have fresh spring peas, use them. Add them in the last 2-3 minutes of cooking, just like the frozen ones.
My soup is too thick. How do I thin it out?
Easy fix. Just add a splash more vegetable broth or water when you reheat it. Stir until it’s your perfect consistency.
Do I need a fancy blender to get it smooth?
Not at all. An immersion blender is my busy-cook hero for this. But a regular blender works great too. Just be careful with the hot liquid.
See? I told you it was simple. This soup is proof that a fantastic, creamy vegetarian dinner doesn’t have to be a project. For another quick, family-friendly soup that’s packed with flavor, don’t miss this quick creamy chicken lasagna soup.
It’s your fast pass to a bright, happy meal. You deserve that on a busy night. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
