Pea and Asparagus Soup
Creamy pea and asparagus soup. This dairy-free soup is perfect for Spring; with leeks, fennel, peas, asparagus, and lemon. Luxurious and creamy without the cream!
Doesn’t this asparagus soup color make you so happy? It’s the perfect chartreuse/green, and I’m all about it on my table. I love food that makes you smile when you look at it, and that’s definitely what’s going on here.
I love serving a simple soup like this with crusty bread for an informal dinner party, or as a first course. Light, velvety, and full of vegetables, this vegan asparagus soup is a must for any spring gathering.
See below for tips for success, or scroll down to the full recipe below.
Why I love this recipe
This asparagus soup is easy to put together, but it tastes so fancy, especially when garnished with fresh chopped herbs and a drizzle of good olive oil.
If you haven’t drizzled your food with good quality olive oil before, now is most definitely the time to start. It’s so luscious and really elevates the soup.
Hope you love this one as much as we did. I almost licked the pot clean after scooping out the last bowl. Which, is as good a sign as any that this asparagus soup is a keeper.
Ingredient Notes
- Leek: Leeks have a mild, less oniony flavor than onions, and their delicate flavor makes them great in this soup! Combined with garlic, you get plenty of aromatics without the harshness that white onion can sometimes bring to a soup.
- Fennel: I know that adding fennel sounds odd, but it helps to balance the richness of the other vegetables and adds a lot of flavor. I use half a bulb, but if you like more fennel flavor, then feel free to add more.
- Asparagus: It wouldn’t be asparagus soup without asparagus! You’ll use a bunch worth, or about a little less than a pound.
- Peas: Peas help to thicken the soup and provide more fiber and protein. When pureed, they create a creamy texture similar to dairy cream without the cream.
How to Make
Step 1: Saute the Aromatics
Heat the olive oil in a stock or soup pan and add the fennel, leek, and garlic. Cook until softened and very aromatic, about 8 minutes. Stir this mixture often to prevent burning, as burning the garlic will ruin the soup.
Step 2: Add the Broth
Add the broth and water and bring to a boil. Then, reduce heat and add in the peas and asparagus. Cook over low heat until the asparagus and peas are just tender, about 5 minutes. The amount of time it takes your asparagus to become tender will depend on the width. Thin asparagus will cook faster and if you have very thin asparagus, then add the asparagus at the same time as the peas.
Step 3: Puree
Turn off the heat and let cool slightly, then transfer the soup to a blender along with the parsley and lemon juice. Puree until creamy and smooth. If you have an immersion blender, you can use this. The soup should be pretty thick, like a cream soup, but not thick like a puree. If needed, return the soup to the soup pot to keep warm until ready to serve.
If the soup is too thick, now is the time to thin it with more vegetable broth or water.
Step 4: Garnish and Serve
Divide the asparagus soup into soup bowls and garnish with a drizzle of good extra-virgin olive oil (this one is my favorite for drizzling), fresh cracked black pepper and fresh chopped parsley.
Tips for Success
I love the green color of this asparagus soup, but if you want it to be more vibrant green, you can blanch the green peas and asparagus first before adding them to the soup. If you do blanch first, then you’ll only need to cook the asparagus and peas for a minute or two after blanching, then puree.
The drizzle of olive oil on top makes this soup taste so rich and luscious, I don’t recommend skipping it! I also like the brightness that lemon adds, but a splash of vinegar will also work.
What to Serve With
I love this asparagus soup with a hearty slice of bread for dipping, like my no-knead Instant Pot bread or another good crusty bread.
It’s also nice as a start for a main course or as a light dinner with a salad.
Storage and Reheating Notes
Before storing, ensure the soup has cooled completely to room temperature. Place it in an airtight container and place it in the fridge, and enjoy it within 3 days.
To freeze, let the asparagus soup cool completely and then place it in freezer-safe containers. I love these Souper Cubes for easy freezing!
To reheat, let thaw overnight in the refrigerator. Or, for a quicker thaw, place the frozen soup in a soup pot and cook over low heat. Or, you can use the defrost function on your microwave.
If you find that your asparagus soup has separated, I recommend reblending it either in a blender or using an immersion blender.
More Asparagus Recipes
- Shaved Asparagus Salad
- Perfect Oven Roasted Asparagus
- Spring Panzanella Salad with Asparagus
- Asparagus Risotto
- Pea and Asparagus Pasta
- How to Cook Asparagus
If you try this pea and asparagus soup recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Pea and Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ¼ cup leek, thinly sliced
- ½ fennel bulb, thinly sliced
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 1 cup water
- 1 bunch asparagus, (about 1 pound)
- 1 lb. green peas, thawed if using frozen
- ½ cup chopped fresh parsley, plus more for garnish
- 1 teaspoon fresh lemon juice
- good quality extra-virgin olive oil, for drizzling
Instructions
- In a medium sized pot, heat the oil. Once shimmering and hot, add minced garlic, leeks, salt and fennel. Cook until fragrant and translucent on medium-low heat, about 8 minutes, stirring often.
- Add vegetable broth and water, then bring to a boil.
- Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.
- Turn off heat and add parsley and lemon juice.
- Transfer to blender. Puree on high speed until smooth.
- Return to pot and keep on low heat until ready to serve. If the soup becomes too thick, then thin with more vegetable broth or water for desired texture.
- Finish with olive oil, course black pepper, and chopped parsley.
Nutrition
This recipe was first posted in 2017 and updated in 2025.
Can you drizzle before serving? (If everyone serves themselves can i pour in the extra olive oil so it doesn’t need to be done after it’s in the bowl?)
yes! just adds some extra richness and looks nice.