Cream of Spring Vegetable Soup is like a gentle hug in a bowl, filled with fresh, tender vegetables that celebrate the flavors of the season. It’s smooth and creamy with just the right touch of sweetness from carrots, peas, and asparagus, making it bright and comforting all at once. This soup feels light but still satisfying, perfect for those days when you want something nourishing without feeling too heavy.
I love making this soup when the garden starts to bloom because it reminds me how simple ingredients can taste so fresh and delicious. I usually blend the veggies just enough to keep a little texture, so you get that lovely creaminess with tiny bites of tender spring veggies. To me, it’s the perfect way to enjoy a healthy meal that still feels a bit special.
My favorite way to serve this soup is with a slice of crusty bread or a sprinkle of fresh herbs on top—it makes it feel extra homey. It’s also a crowd-pleaser; everyone I’ve shared it with loves how light but flavorful it is. When I want to brighten up a lunch or dinner, this soup is always my go-to for a taste of spring no matter the weather outside.
Key Ingredients & Substitutions
Asparagus: Fresh asparagus brings a bright, springy flavor and tender texture. If you can’t find asparagus, green beans or broccoli florets make great substitutes.
Peas: Fresh or frozen peas add sweetness and a pop of color. Frozen peas work well if fresh ones aren’t in season.
Potato: Potatoes help thicken the soup naturally. Yukon Gold or red potatoes hold their shape nicely. For a lighter soup, you can skip or reduce the potato.
Vegetable broth: Use a good-quality broth for a flavorful base. For a richer taste, chicken broth works fine. If you want it vegan, stick to vegetable broth.
Cream: Heavy cream makes the soup rich and smooth. For a lighter option, try half-and-half, coconut cream, or a splash of plant-based milk.
How Do You Get the Perfect Creamy Texture without Losing Veggie Bites?
The trick is to blend only part of the soup. This keeps the soup silky while still leaving tender chunks of vegetables.
- After simmering, scoop out about a third of the soup into a blender and puree until smooth.
- Return the pureed soup to the pot and stir gently to combine.
- This method creates a lovely balance of smoothness and veggie texture.
- Be careful blending hot soup—allow to cool slightly or blend in small batches to avoid spills.
Equipment You’ll Need
- Large soup pot – big enough to hold all the veggies and broth without spilling when stirring.
- Wooden spoon – perfect for stirring gently without scratching your pot.
- Immersion blender or countertop blender – helps puree part of the soup for that creamy texture.
- Knife and cutting board – essential for chopping all the fresh veggies evenly.
- Measuring cups and spoons – to keep your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Add cooked diced chicken or ham for a protein boost that turns it into a complete meal.
- Swap dill for fresh thyme or tarragon to give the soup a different herbal note.
- Include a handful of baby spinach or kale at the end of cooking for extra greens.
- Stir in a sprinkle of grated Parmesan or a dollop of Greek yogurt for richer taste.
Cream Of Spring Vegetable Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 medium carrot, diced
- 1 small potato, peeled and diced
- 1 cup fresh or frozen green peas
- 1 cup asparagus spears, cut into 2-inch pieces
- 1 cup diced zucchini or summer squash (optional)
- 3 cups vegetable broth or chicken broth
Finishing Touches:
- ½ cup heavy cream or half-and-half
- 1 tsp fresh dill, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
Preparing and cooking this soup takes about 30 minutes. Most of that time is gentle simmering to soften the vegetables and develop flavor. It’s a quick, fresh soup perfect for lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
In a large pot, warm the olive oil or butter over medium heat. Add the onion, celery, and carrot. Stir occasionally and cook until the veggies soften and become translucent, about 5 minutes.
2. Add Potatoes and Simmer:
Stir in the diced potato and cook a few more minutes. Then pour in the broth and bring everything to a boil. Lower the heat, cover, and simmer until potatoes are tender, about 10 minutes.
3. Add Spring Vegetables:
Add asparagus, peas, and zucchini if using. Continue cooking for about 5 minutes, just until the asparagus turns bright green and is tender-crisp.
4. Blend Part of the Soup:
Remove about a third of the soup and puree it in a blender, or use an immersion blender right in the pot. This blends the soup to a creamy consistency while keeping lots of fresh vegetable pieces.
5. Add Cream and Herbs:
Return the pureed soup to the pot and stir in the cream and fresh dill. Season with salt and pepper to taste. Warm gently but do not boil to keep the cream smooth.
6. Serve Warm:
Dish up the soup into bowls and garnish with extra dill, parsley, or chives if you like. Serve with crusty bread on the side for a comforting meal.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen peas and asparagus work well if fresh ones aren’t available. Just add them a little earlier during cooking to ensure they’re fully heated through but still tender.
How Can I Make This Soup Vegan?
To make it vegan, use vegetable broth and replace the heavy cream with coconut cream or a plant-based milk like oat or cashew. The flavor stays bright and delicious!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove so the cream doesn’t curdle. You can also freeze the soup, but add fresh cream when reheating for best texture.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and keep it refrigerated. When ready to serve, reheat gently and stir in fresh herbs and cream just before serving for the freshest taste.
