Creamy Roasted Asparagus Pea (Printable)
Velvety blend of roasted asparagus and sweet peas with a creamy finish and fresh herb garnish.
# What You Need:
→ Vegetables
01 - 1.1 lbs fresh asparagus, trimmed and cut into 2-inch pieces
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 cup (5.3 oz) frozen or fresh green peas
→ Dairy
05 - 6 tbsp heavy cream (or plant-based cream for vegan option)
→ Broth & Liquids
06 - 3 cups vegetable stock
07 - 1 tbsp olive oil
→ Seasonings
08 - 1/2 tsp sea salt, plus more to taste
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
→ Garnish
11 - Fresh herbs (chives, parsley)
12 - Extra drizzle of cream (optional)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Arrange the asparagus, onion, and garlic cloves on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 20–25 minutes until the asparagus is tender and lightly golden.
04 - Transfer the roasted vegetables to a large saucepan. Add peas and vegetable stock. Bring to a simmer over medium heat and cook for 10 minutes, until peas are tender.
05 - Remove from heat and blend the soup using an immersion blender or in batches in a countertop blender until completely smooth.
06 - Stir in the cream and nutmeg (if using). Taste and adjust seasoning as needed.
07 - Return to low heat to warm through if necessary.
08 - Ladle into bowls and garnish with fresh herbs and a drizzle of cream if desired.
# Expert Tips:
01 -
- The roasting step transforms ordinary asparagus into something deeply savory and sweet
- This soup comes together in under an hour but tastes like it simmered all afternoon
02 -
- Let the roasted vegetables cool slightly before blending to avoid splashing hot soup everywhere
- A squeeze of fresh lemon juice right before serving wakes up all the flavors
03 -
- Use the darkest green parts of the asparagus stalks for the most vibrant color
- For an extra smooth texture, pass the blended soup through a fine mesh sieve