Creamy Asparagus and Pea Soup

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Bowl of Creamy vegan Asparagus and Pea Soup topped with croutons and asparagus spears

Chances are it’s still a little chilly out where you live as spring creeps on, but there is already ample opportunity to take advantage of spring produce.

Bring on the asparagus and peas and all things green, I say! Also, let’s make soup, shall we?

Ingredients for making our Creamy Asparagus Pea Soup recipe

This simple spring soup includes two of my all time favorite vegetables: asparagus and peas!

Sautéed garlic and shallot add depth of flavor while almond milk makes it oh so creamy. Two optional finishing touches? Nutritional yeast for a cheesy, garlicky punch, and lemon juice for a bright finish.

Asparagus spears on a baking sheet for making Creamy Asparagus and Pea Soup
Big soup pot filled with our Creamy Vegan Asparagus and Pea Soup

I could just drink this soup it’s so green and gorgeous.

You can enjoy it as is, but any creamy soup calls for a garnish, am I right? Five-ingredient garlic herb croutons to the rescue! You can whip these gems up while your soup’s simmering away. And in my opinion, they totally make it.

Healthy Vegan Asparagus and Pea Soup topped with crispy croutons and asparagus spears
Bowls of homemade Creamy Asparagus and Pea Soup for a quick and healthy vegan dinner

This soup screams spring! It’s

Super green
Packed with veggies
& quick! Just 30 minutes required start to finish

No soup should require more than a handful of ingredients, in my humble opinion. And this one fits the bill with 9 basic ingredients. Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. #addicted

Bowl of Asparagus Pea Soup with Garlic Croutons for a delicious and healthy spring dinner

Friends, if you make this soup, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Bowl of gluten-free vegan Creamy Asparagus and Pea Soup for dinner

Creamy Asparagus and Pea Soup

Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.
Author Minimalist Baker
Bowl of Creamy Asparagus and Pea Soup topped with croutons and asparagus spears
4.80 from 67 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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 Almond Breeze unsweetened plain almond milk
  • 1 1/2 cups vegetable broth (DIY or store-bought)
  • 1-2 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)


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


  • Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  • Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  • 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.
  • Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  • 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.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  • 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.
  • 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.
  • 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.


*Nutrition information is a rough estimate calculated without croutons.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 143 Carbohydrates: 16.4 g Protein: 9.2 g Fat: 5.5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Fiber: 6.5 g Sugar: 5.9 g
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My Rating:

  1. Samantha says

    This is such a delightful srping soup! Easy and absolutely tasty. I love the peas in it for the flavor and added protein. I also used heavy cream because it is life. Thanksnfor ththe fabulous recipe.

  2. Megan Knobloch says

    I just made this today!! So lovely! Espcecially since I dont love eating asparagus on its own. Thank you!

  3. Lisa Cross says

    Delicious! I used spring onions instead of shallot because that was what I had. I used a whole lemon for extra brightness and I didn’t add the nutritional yeast. Oh, and I accidentally poured in all 16 oz of my frozen peas. It was great!!! Thanks for another awesome recipe!

  4. Ashley says

    I made this subbing 2 Cups cooked split peas for the peas, and it was delicious! I also added the nutritional yeast, but not the lemon juice. I will definitely be making this again on cold spring days. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ashley! Thanks so much for the lovely review and for sharing your modifications!

  5. Shay says

    Thank you for another delicious and easy recipe! I didn’t have almond milk or shallots so I subbed oat milk and about 1/4 of a large yellow onion. It still came out awesome. IMO the lemon is never optional. ;-) It just adds that oomph. I used a garlic-infused olive oil to roast the asparagus and for the croutons. Soooo good!

  6. Leola says

    I received this recipe from Pela Case as part of their sustainability tips. I found the picture of the ingredients as well as the soup and the recipe with only a few healthy ingredients (most of which I had or something similar on hand) I found enticing. It was just as green and beautiful as the pictures show. My boyfriend said he has never liked pea soup but he loved this one and hopes I will make it again. Good going minimalist baker!

  7. Janice C says

    Absolutely delicious. I used homemade roasted almond milk and as a result, my soup wasn’t a bright green but a beautiful sage green.

  8. Maya says

    Made this using mostly water and a bit of soy milk and also added 2 chopped up potatoes at the same time as the peas. This soup was so delicious I ate it with chickpea croutons, will definitely be making this again!

  9. Jennifer Romero says

    I made this soup exactly as instructed and it was extremely successful with all of us who ate it. I will definitely be making this again.

  10. Danielle says

    I typically LOVE recipes on minimalist baker. This one did not do it for me. I love vegan and healthy cooking. Not sure how to describe the taste but just “not good” sums it up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Danielle! Did you make any modifications? What type of almond milk and veggie broth did you use?

  11. Hannah Bendock says

    This was tasty and fast, though I did modify and accelerate based on what I had on hand: over-steamed asparagus (my inspiration ingredient) instead of freshly roasted, and a sauteed onion/mushroom mix from a previous session, in lieu of the shallot (I just reheated this mixture with the garlic after sauteeing the garlic). Instead of nutritional yeast, I sprinkled with vegan parmesan (which is mostly nutritional yeast), then veg parm and dried dill, then veg parm and diced tomatoes when serving 3 BOWLS TO MYSELF. This was so fast because I basically made it in the Vitamix while sauteeing the garlic: 3 cups of water + 1/2 cup cashews (on-the-spot homemade cashew milk in lieu of almond milk), heaping teaspoon of vegetable broth paste, blend until smooth, add frozen peas and blend until warm and smooth, add mushy asparagus and sauteed onion/mushroom/garlic mixture and blend until warm and smooth.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Hannah! Thanks so much for the lovely review and for sharing your modifications!

  12. Susan says

    I made some alterations to this recipe–added yogurt and a touch of heavy cream instead of almond milk, faux chicken broth instead of veggie–and it was fabulous. I added a touch too much salt, and it was still wonderful. I can’t wait to try it cold tomorrow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. Christine says

    Wondering what a good non pea/lentil/legume substitute would be? This sounds amazing, but I know it will upset my stomach. Would love to make a green soup though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, We haven’t tried a sub for peas, but another reader used zucchini and it worked well!

  14. Karen Partridge says

    I wasn’t sure about using almond milk in soup, but this recipe is amazing. Love it! The croutons are the perfect accompaniment, and very easy to make while the soup is simmering.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  15. Kim says

    YUM! So thick, creamy, and flavorful. I used an immersion blender and it wasn’t quite as smooth as yours looked, but I thought it was fine. I also used cashew milk and it was great. Just FYI, I added about 1 teaspoon of salt, plus a little to the asparagus, but it could have used a little bit more. I love how it’s such a pretty green color, rather than some of the dark grey-ish green soups you see. Next time, I might try chopping the asparagus and sauteing it in the pot just to simplify a bit, although I’m sure it won’t have as much delicious roasty flavor. I might also make a double batch because I could eat a giant bowl (2 servings) in one sitting!

  16. Kim says

    Oh man, this soup is so good!!!! It took me 1/2 hour to make. I added a red pepper to it and oinions. I used an immerser to blend it and left it kinda chunky. It doesn’t look appealing bc it’s green but man is it good!!

  17. kelli says

    This was absolutely delish!! I will definitely make this again and again. And yes, the crouton’s make it special – I used San Francisco Sour Dough bread for the crouton’s that I had left over. Love this recipe and so easy.

  18. Kellie says

    This is the best soup ever! I’m on a cleanse so I tried this recipe and omg its easy fast and delicious! I didn’t have almond milk so I used 3 cups of veggie broth and a handful of raw almonds. Perfect texture. I also added poultry seasoning. Yummmmm

  19. Stephanie Bishop says

    This recipe turned out great! I didn’t make any changes. Next time I will try adding the optional yeast. Great recipe!

  20. Jessica says

    This looks delicious! Any idea on what to substitute for the peas? I’m trying to make this whole30 friendly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried a sub for peas, but another reader used zucchini and it worked well!

  21. Corey says

    I made this with the roasted vegetable salad tonight and it was quick to put together! Perfect soup for impending spring. I opted for the add-ins of 2 Tbls of nutritional yeast and lemon juice. A bit more salt and pepper and it was ready! Thanks!!

  22. Shell Bell says

    This soup is so great! So easy. I used coconut milk in place of almond milk and it turned out great.
    Blended it in batches in my Nutribullet.

  23. Lesley Beckley says

    Delicious! My blender is very old so there were a few strings from the asparagus, but even with that, it was great! Super easy and fast to make. I used flax milk and added the nutritional yeast and the lemon, I think they both added a lot. And the croutons…OH the croutons!! I am eating every meal with those croutons now. I am in LOVE with them! :) I also added some crispy chickpeas for a bit of extra protein. My husband loved it! Thanks Dana!

  24. Siobhan Barry says

    This soup is really delicious in flavour :)
    I had some trouble getting mine to be really smooth – the asparagus was really stringy and wouldn’t blend properly which kind of detracts from the whole thing :/
    Any ideas for reasons why/solutions? I’d love it to not be so clumpy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Siobhan! I’m sorry to hear that! It sounds like it may have been your blender! Next time, I’d try blending in smaller batches for longer periods to see if that helps. Happy Cooking!

  25. Jill Dressen says

    This recipe is a HIT! I make it all of the time and even made it for my in laws this past weekend. Absolutely LOVE THIS SOUP!

  26. Jane says

    What a great recipe! Unbelievably flavorful, and easy to make, used both the Nutritional Yeast and the lemon. My husband and I really enjoyed it. Will be making again soon for friends.

  27. Vanessa says

    It was so delicious. I was frightened I added too much salt pepper, but per usual I didn’t add enough, and had my mom assist on that front. It was super delicious. I blended twice BC some bits were still stuck. I also kept it in the fridge for a couple of hours so it could be sort of like gazpacho (we had an unexpectedly warm day in the rainy PNW). I squeezed half a lemon right before serving! Super delicious and creamy and amazing.

  28. Louise Schuler says

    This soup is amazing!! I steamed the asparagus and green beans(I had no peas) placed everything in my vitamix also I used coconut milk … Wow its so tasty Love it!

  29. Carol Edwards says

    I made this this weekend and it didn’t come out great. I guess I didn’t cook the asparagus long enough in the oven or maybe I didn’t blend the soup enough in my Vitamix. The flavor was ok but nothing to write home about. I do love your blog though, this was the only recipe that hasn’t turned out great for me.

  30. Tiffany says

    You will not be disappointed! This soup is amazing – creamy, rich and a hint of sweet/nutty flavor from the almond milk. And it was so easy and quick to make. Perfect recipe to keep in your spring repertoire!

  31. Jen Tucker says

    I had to make the lunch for 25 attendees to a workshop today (well, I actually volunteered so that I could make it all vegan)! I chose three soups and a salad. The most popular soup was this one! Everyone loved it. Thanks for sharing it… and I will be sharing your page because I got several requests for the recipe.

  32. Erin Hegarty says

    This soup is bomb. The most amazing mix of refreshing yet filling! I also appreciate that when it says that it is going to take about 30 minutes it actually does. I have a small nutribullet and even requiring a couple rounds of blending was no big deal. The lemon really brightens up the taste of the asparagus, and I would make sure to buy one if you are making this soup.

    Question: I just used an onion to make this instead of a shallot. What is the difference in flavor and why do you choose one over the the other?

  33. Nadean O'Brien says

    A lovely soup, beyond delicious to divine! So easy to do and healthy, too. I’ll be making this soup time and time again.

  34. Ana says

    Love love love this soup, color, texture, taste, nutrition and simplicity!! I have 2 bunches of asparagus and some frozen peas so I used the first bunch and it was absolutely divine! My 1.5-year-old boy loved it. A new go-to soup recipe. Btw, I used your fairy dust aka parmesan “cheese.” No vegetable broth in the house but I didn’t need one. Thank you!! <3

  35. Mika says

    Hi Dana,
    I love your vegan recipes on your website!
    I have a question about nutritious yeast. Which brand do you recommend for beginner vegan people?
    Thank you!

  36. Mia says

    It was super easy to prepare, and the color turned out great. Such a simple, beautiful, tasty, and healthy dish! I’ll be making this over and over again. Thank you so much.

  37. Steeve McCauley says

    Good recipe. I added a small spud, and substituted the nutritional yeast with sesame oil. Lovely.

  38. Maggie says

    My husband bought 5 pounds of asparagus yesterday. Just made this awesome and delicious soup, so glad I found this recipe. Gonna share the rest of my bounty with friends. Love the soup.

  39. susan says

    I am planning to make this recipe for a wedding in June. Do you think it would freeze well enough that I could make it a couple weeks in advance? Also, do you have any idea how much it makes in volume – I am planning to serve in 8oz glasses and need to figure out how much to make for 60 people. I will be identifying your site as the recipe source! Thanks! I adore your recipes!

  40. vivian says

    Made this for dinner tonight, and even my skeptical son loved it. He had two helpings. I made pan fried garlic croutons to go on top nd they were a great finishing touch. Thanks for another great recipe!

  41. Kimberly Gena says

    I have made this soup twice within a week because my family couldn’t get enough! Doubled it the first time and tripled it the second!! This is a real feat because some of them swear they don’t like peas OR asparagus. I even caught them eating the small amount left as a snack. It’s a miracle!

  42. Laura C says

    Ooh, I am in vegan heaven! I just had a bowlful of this and it was just divine. Thank you for sharing such a lovely recipe.

  43. Michelle says

    Just made this delicious soup! Even my husband loved it. I added some chia to thicken it just a bit more and it didn’t change the taste at all. Thanks for this yummy start to our vegan weekdays!

  44. Mary Ann says

    Before I ask this question, I think I know in my heart what the answer may be. Has anyone ever tried to freeze this incredibly fresh-looking vegan and gluten-free asparagus pea soup? I don’t want to lose the integrity of the recipe but we are only two people. Can you keep it in the refrigerator for more than two days or freeze without jeopardizing taste and color? Or, if I halved all ingredients would it still be as good? Asking because I have messed up so many recipes using this method.

  45. topcookwareonline says

    I didn’t really eat asparagus growing up (except for the one time my aunt grilled some and smothered them in butter and I fell in love). So, I’m not really sure why it took me so long to start trying recipes that feature asparagus. Last week I made a shrimp and asparagus stir fry that even my picky, veggie hating fiance liked. So I figured what the heck, maybe he’ll eat asparagus on their own. This recipe was a total success! He even declined when I offered to sprinkle on some more Parmesan (and he never says no to more cheese). Thank you so much for sharing! I’ll be keeping this recipe for a snack or yummy side dish for chicken or fish as I attempt to get the mister and I eating healthier.

  46. Jenna says

    Yum! Just made this, not only pretty easy but also delicious. I didn’t have shallots so I just minced a fourth of an onion and added an extra clove of garlic to make up for it. Also added some vegan Parmesan into the soup while it was simmering. Great recipe!

  47. Kelcie says

    This recipe was awesome! So far I have not been disappointed by a singe recipe on this site. They are all so simple and delicious, and I’m hoping to try more soon!

  48. Sue Ann Jaffarian says

    I made the zucchini asparagus au gratin (a fav) the other night and used the asparagus stalks tonight to make this soup. It is so incredibly delicious! Thanks for another great recipe! You guys rock my plant-eating world!

  49. Alan says

    My wife has made this twice, and it’s awesome! I cant help but laugh at the name though. Asparagus pea? Really? How about we change it to “pea asparagus”! lol

  50. Mae says

    made this for the second time today. makes for an amazing light lunch or dinner! thanks so much for sharing :)

  51. Lauren says

    Made this tonight.. MMM mmm mmm! Delightfully fresh and springy. (Mine didn’t come out quite as creamy as yours looked) Would make again and saved in my recipe archives :)

  52. Bibi says

    Hi – this looks amazing and perfect as a starter for Easter lunch. Quick question -can I make this the previous evening and reheat? Thanks!

  53. Pamela says

    This looks delicious! How much of the asparagus stem did you use? Did you end up with any hard stringy pieces after pureeing it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I cut off the bottom most tip. The rest should be usable! But if it looks weird or too stalky, cut it off!

  54. Kelly says

    I just made mine….YUM!!! I used regular 2% milk in mine and zuccini instead of peas (because that’s what I had in the fridge!) and it is SO DELICIOUS! I’ve left off the lemon juice for this serving because, honestly, I was too excited to eat and I forgot to add it! Add some roasted tempeh for that meatiness and a little wedge of brie on the side…mmm, I’m done for the night. I might add some mint leaves on top of the next serving as well as the lemon juice. This really is fabulous.

  55. Amna Khan says

    Loved it!!!! I added chicken stock instead of vegetable stock.. And my 10 month old loved it tooo!!!!

  56. julie says

    This looks like a really easy soup!Can’t wait to find some good asparagus in the stores.This is top of my list when I do!

  57. Kate says

    Yep, definitely making this tonight, because I have everything but peas on hand! I have corn though… a worthy experiment. I’ll let you know how that goes. ;)

  58. Erin @ Miss Scrambled Egg says

    Nothing like an Asparagus and Pea Soup to warm me up on a chilly day. I love the flavors of both of these vegetables. This is perfect for a vegetarian meal. Thank you. :D

  59. Mabel @ Ma Bella Vita says

    I love asparagus. This looks like the perfect recipe for a rainy or snow day. Looks super delicious.

  60. Alexa [] says

    LOVE this idea! I was never a pea lover until I spent a semester abroad in Italy…now I can’t get enough!
    This is the perfect spring dish – pinned!

  61. Heather Mason @Nutty Nutrition says

    Looks delicious! I love asparagus. Only you Dana, could make green soup look so appetizing!

  62. Jen @ sweetgreenkitchen says

    Beautiful! This looks good enough to eat, like right off the screen….looking forward to Spring and all the gorgeous greens and other vibrant edible colors it brings us, yum.

  63. Charlene @ That Girl Cooks Healthy says

    YES! I love peas and asparagus, never tried them in a soup duo, cannot wait to try this on Friday.

  64. allison h says

    I just stumbled upon your blog today and am so glad I did! the Hubs and i have been in a bit of a food rut lately and so i bought and downloaded your 31 meals recipe package! I am soooo looking forward to it! everything looks amazing!! thanks for putting together such a great resource!

  65. Kim says

    Do you ever make any raw recipes? What changes would you make re-creating this recipe in the Vitamix?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t make a lot of raw recipes out of personal preference. And I did use a Vitamix for this soup.

  66. Katie (Veggie and the Beast) says

    I just had asparagus and pea soup last week at lunch and was thinking I needed to create it. Your vegan version looks fantastic (and much healthier than the heavy cream restaurant version I had…eep). I posted a green soup today too – hurrah for spring and color!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Heavy cream is what makes soups so good! But the almond milk really helps mock that texture!

  67. Nicole {} says

    Oh yum, I love asparagus! This looks like it would be good cold too (smoothie style)! lol

  68. Improv Oven says

    Another great recipe. We love split pea soup on its own so asparagus should bring it to another level. Are you still shooting with your Canon? Pics look amazing!

        • Emma says

          I used coconut milk. It was great but I substituted lime juice instead of lemon and doubled it. With the extra sweetness and thickness the coconut milk adds, extra citrus or vinegar is needed to cut through.

  69. Katrina @ Warm Vanilla Sugar says

    I always want soup, chilly or not! And this is such a fabulous flavour for the coming Spring. I just love it!

  70. Laura ~ Raise Your Garden says

    As my 5 year old would say, peas and asparagus…..yup….yup…yup. I’m trying (fingers crossed) to introduce all this good food to my kids while they are young to they grow up eating healthy unlike I did when I was a kid. (I was the pudgy kid on the playground who add Nilla wafers and Kraft M & Cheese).

    Eye popping green…….Who needs Lucky Charms to celebrate St. Paddy’s Day? ok, maybe just a few marshmallows.