Vibrant, velvety, and effortless, this silky avocado and pea cream soup is a spring-forward bowl of comfort. It’s bright, luxuriously smooth, and comes together in about 20 minutes for a nourishing starter or light lunch.
Why you’ll love this recipe
This soup balances fresh green flavor with a luxurious, creamy mouthfeel that feels indulgent without being heavy.
It’s naturally bright, nutrient-dense, and quick enough for busy weeknights or an impressive first course.
Ingredients
Makes 2–3 servings.
- 1 ripe avocado, peeled, pitted, and diced.
- 1 cup (about 140 g) green peas, fresh or frozen.
- 200 ml vegetable cream (or other plant-based cream).
- 1 clove garlic, crushed or finely grated.
- Salt and freshly ground black pepper to taste.
- A splash of water or vegetable broth if needed to adjust consistency.
Equipment
A small saucepan, a fine-mesh sieve or steamer basket (optional), and an immersion blender or countertop blender are all you need.
Using a hand blender lets you finish the soup directly in the pot for minimal cleanup.
Method
- Cook the peas. Place the peas in a small saucepan with just enough water to cover and bring to a gentle simmer.
Cook until the peas are tender, about 3–5 minutes for fresh or 2–3 minutes for frozen, then drain, reserving a tablespoon of cooking water. - Build the base. Return the peas to the saucepan, season with salt and pepper, and press in the garlic.
Pour the vegetable cream in a thin stream while stirring and bring the mixture back to a gentle simmer. - Add the avocado and blend. Remove the pot from heat, add the diced avocado, and puree with an immersion blender until completely smooth.
Adjust texture with reserved cooking water or a splash of broth if the soup feels too thick. - Finish and taste. Warm gently if needed, then taste and adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness.
Serve immediately while still velvety and warm.
Tips for best texture
Choose a perfectly ripe avocado for the creamiest result; underripe fruit will make the soup grainy.
If you only have very cold frozen peas, briefly warm them first so the temperature difference doesn’t chill the avocado and thicken the cream awkwardly.
Blend long enough to make the soup truly smooth, scraping the bowl or pot to ensure no pea bits remain.
If you prefer an ultra-silky finish, pass the blended soup through a fine sieve before serving.
Flavor variations and add-ins
Stir in a small handful of fresh herbs—mint complements peas beautifully, while basil gives a sweeter green note.
For warmth, add a pinch of ground cumin or a drizzle of chili oil at the end to introduce contrast.
Swap the vegetable cream for full-fat coconut milk for a slightly sweet tropical edge and extra richness.
For a protein boost, swirl in plain yogurt or top with toasted seeds or small croutons for texture contrast.
Serving suggestions
Serve this soup with crusty bread or a warm grain bowl for a more substantial meal.
Pair with a light salad or a Vegan Miso Bowl for complementary umami; try the Vegan Miso Bowl recipe for a matching flavor profile.
A dollop of tangy yogurt or a scattering of toasted pistachios elevates the presentation and adds balancing texture.
For a spring brunch, offer alongside a citrusy side such as the Lemon Drizzle Bundt Cake for contrast.
Storage and make-ahead
This soup keeps well in an airtight container in the refrigerator for up to 48 hours.
Rewarm gently on the stovetop over low heat, adding a splash of water or broth if it thickens while chilled.
Freezing is possible but not ideal because the avocado’s texture can change; rather, freeze a pea purée and add fresh avocado when ready to serve.
If you plan to meal-prep, store the avocado separately and combine just before heating to preserve the fresh, creamy texture.
Frequently Asked Questions
Is this soup vegan?
Yes, when you use a plant-based vegetable cream, the recipe is entirely vegan and dairy-free.
Can I use frozen peas?
Absolutely; frozen peas work well and are often sweeter because they’re picked at peak ripeness.
They save prep time and provide consistent results year-round.
Will the avocado change color?
A small amount of oxidation can occur, but blending and serving right away minimizes discoloration.
A squeeze of lemon helps keep the color bright and adds a pleasing lift to the flavor.
Can I make this nut-free and allergy friendly?
Yes; use a nut-free plant cream or light coconut cream to keep the recipe safe for nut-allergic guests.
Avoid garnishes like nuts if serving someone with nut allergies.
How do I make the soup thinner or thicker?
Thin with reserved pea cooking water, broth, or a little plant milk for a looser soup.
Thicken by reducing the liquid slightly on low heat or adding a touch more avocado when blending.
If you’d like, I can convert these quantities to serve 4–6 people or create a printable recipe card formatted for Pinterest.
Silky Avocado and Pea Cream Soup
Ingredients
- 1 ripe avocado peeled, pitted and diced
- 1 cup green peas fresh or frozen
- 200 ml vegetable cream or other plant-based cream
- 1 clove garlic crushed or finely grated
- salt and black pepper to taste
- 1–2 tbsp reserved pea cooking water or vegetable broth, as needed
Instructions
Preparation
- Add peas to a small saucepan, cover with minimal water and simmer until tender. Drain and reserve a tablespoon or two of the cooking liquid.
- Return peas to the pot, season with salt and pepper and add the crushed garlic. Pour in the vegetable cream and bring to a gentle simmer.
- Remove from heat, add diced avocado and blend with an immersion blender until completely smooth. Adjust thickness with reserved water or broth.
- Warm gently if needed and adjust seasoning to taste before serving.
Notes
- Use a fully ripe avocado for a smoother, creamier finish.
- Add a squeeze of lemon if you prefer a brighter flavor and to keep the color vibrant.
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