Creamy Asparagus and Pea Soup

Bursting with the natural flavors of peas, shallots, and garlic, this 30-minute roasted asparagus soup recipe is both effortless and satisfying. Almond milk lends a creamy texture, while garlic croutons add a delightful crunch for the perfect finishing touch. This meal is perfect for the spring season and makes a great first course or can be paired with a slice of whole-wheat bread for a more complete meal.

Ingredients - Soup:

  • 2 Tbsp olive or avocado oil
    12 ounces asparagus (trimmed, 1 large bundle yields ~12 ounces)
    10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
    4 cloves garlic (minced)
    1 medium shallot (thinly sliced)
    Salt + Pepper
    1 1/2 cups unsweetened plain almond milk
    1 1/2 cups vegetable broth
    1-2 Tbsp nutritional yeast (optional, for a slightly cheesy flavor)
    1/2 medium lemon (optional, juiced for brightness)

Ingredients - Garlic Herb Croutons (optional):

  • 2 cups bread (any kind, cubed)
    1/4 cup olive oil
    1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil


  1. Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  2. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  3. Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  4. Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  5. Transfer soup to blender (that is safe for blending hot liquids – it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  6. Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  7. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  8. If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  9. Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  10. Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  11. Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.


This recipe is from the Minimalist Baker.