New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Trusted Brands: Recipes and Tips
  4. Almond Breeze
Photo of Creamy Asparagus and Pea Soup by Almond Breeze

Creamy Asparagus and Pea Soup

Rated as 4 out of 5 Stars
1 made it  |  1 reviews   |  1 photos
24k

Recipe by:

"A savory soup seasoned to perfection. It's a lick-the-bowl-clean kind of recipe. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 327
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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 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 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 cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes 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 and 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.
You might also like
Creamy Asparagus and Cauliflower Soup

This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
Slow Cooker Creamy Potato Soup

A rich, creamy potato with bacon soup you make in the slow cooker.

Chef John's Creamy Mushroom Soup

Discover the simple trick to delicious homemade creamy mushroom soup.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 327 calories; 19.1 33.6 9.5 0 609 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

I was hoping this would be like Panera Bread's Cream of Asparagus and Pea soup - not. It tasted very fresh but also very bland and watery. The second time I used half the Almond milk and half ev...

Read more
More Reviews