Creamy Roasted Asparagus Pea (Printable)

Velvety soup featuring roasted asparagus and sweet peas blended with cream for a smooth finish.

# What You'll 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 fresh or frozen green peas (5.3 oz)

→ Dairy

05 - 0.42 cup heavy cream

→ Broth & Liquids

06 - 3.17 cups vegetable stock
07 - 1 tbsp olive oil

→ Seasonings

08 - 0.5 tsp sea salt, plus more to taste
09 - 0.25 tsp freshly ground black pepper
10 - 0.25 tsp ground nutmeg (optional)

→ Garnish

11 - Fresh herbs such as chives or parsley
12 - Extra drizzle of cream (optional)

# How To Make It:

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. 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 caramelized and deeply flavorful, like discovering your vegetable has a secret sophisticated side
  • It comes together in under an hour but tastes like something from a restaurant that requires a reservation three weeks out
  • The texture is impossibly luxurious without being heavy, that rare soup that works for both dinner parties and Tuesday night solo meals
02 -
  • Roasting the vegetables first is non-negotiable, I tried skipping it once and the soup was disappointingly flat
  • Let the soup cool slightly before blending, I learned this the hard way with hot soup everywhere
  • The nutmeg sounds optional but it's actually the secret ingredient that makes people ask what's different about this soup
03 -
  • Use an immersion blender if you have one, less mess and you can blend right in the pot
  • Don't rush the roasting step, those golden edges are where all the flavor lives

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