Cream of Spring Vegetable Soup is like a gentle hug in a bowl, full of fresh, tender vegetables that celebrate the flavors of the season. It’s smooth, creamy, and has those lovely little bites of peas, asparagus, and carrots that remind you spring is here. The creamy base is light, making it feel both comforting and fresh at the same time.
I love making this soup when the garden is just starting to give, or when the farmer’s market is bursting with early veggies. There’s something so satisfying about blending those crisp spring greens into a silky soup that feels like a breath of fresh air. I usually add a touch of lemon or fresh herbs to brighten it up—it makes all the difference and feels like a little springtime magic.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm, soft roll. It’s perfect for lunch on a cool day or as a light starter for dinner. The colors alone make it feel like a fresh start, so I find myself coming back to it whenever I want a simple, nourishing meal that’s a little celebration of spring’s best flavors.
Key Ingredients & Substitutions
Asparagus and Peas: These give the soup its bright spring flavor. Fresh is best, but frozen peas work well too. If asparagus isn’t available, green beans or zucchini are good swaps.
Potato: Adds body and creaminess naturally. Yukon Gold works well, but russet or red potatoes are fine too. You can skip flour if you prefer a lighter soup, just rely on the potato.
Cream: Heavy cream makes the soup rich, but half-and-half or coconut cream can be lighter or dairy-free options. For a vegan version, use plant-based cream or cashew cream.
Fresh Dill: Dill adds a fresh, slightly tangy hint perfect for spring. Try parsley, chives, or tarragon if you don’t have dill on hand.
How Do You Get the Vegetables Tender but Not Mushy?
Balancing the cooking time is key to keeping vegetables tender yet crisp:
- Start by sautéing onions and garlic to build flavor without overcooking other veggies.
- Add root vegetables (potatoes, carrots) first; they take longer to soften (about 10-12 mins simmering).
- Add tender vegetables (asparagus, peas) toward the end (3-5 mins) to keep their color and texture.
- Use a gentle simmer and stir occasionally to cook evenly without making veggies fall apart.
This way, each vegetable keeps its character, and the soup doesn’t turn into mush.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing and simmering your soup all in one place.
- Sharp chef’s knife – helps you chop vegetables quickly and evenly for consistent cooking.
- Cutting board – sturdy surface to safely prep your veggies.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Immersion blender or regular blender – if you want a smoother, creamier soup texture.
Flavor Variations & Add-Ins
- Add cooked diced chicken or tofu for extra protein and make the soup more filling.
- Swap dill for fresh basil or tarragon for a different fresh herb twist.
- Include fresh spinach or kale near the end for extra greens and nutrients.
- Stir in grated Parmesan or a dollop of sour cream just before serving to add richness.
Cream Of Spring Vegetable Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 medium potato, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1/2 cup cream (heavy cream or half-and-half)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1/4 cup fresh dill, chopped (or substitute parsley or chives)
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
- Optional: 1 cup cooked diced chicken or tofu for added protein
How Much Time Will You Need?
This soup comes together in about 30 minutes—15 minutes for chopping and prepping your vegetables and 15 minutes for cooking. It’s a quick and rewarding way to enjoy fresh spring flavors any day!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Cook Root Vegetables:
Add diced carrots, celery, and potato to the pot. Cook for about 5 minutes, stirring occasionally, to soften the vegetables just a bit.
3. Simmer in Broth:
Pour in the vegetable or chicken broth and bring the soup to a gentle simmer. Let it cook until the potatoes and carrots are tender, about 10 to 12 minutes.
4. Add Spring Vegetables:
Stir in the asparagus and peas. Cook for another 3-5 minutes so they stay bright and crisp-tender.
5. Thicken Soup (Optional):
For a creamier texture, sprinkle in the flour and stir well. Cook for 1-2 minutes to get rid of any raw flour taste.
6. Add Cream and Season:
Lower the heat and stir in the cream, warming the soup gently without boiling. Season with salt and freshly ground black pepper to taste.
7. Fresh Herbs and Final Touches:
Mix in fresh chopped dill and lemon juice if using. If you’d like, stir in cooked chicken or tofu now to warm through.
8. Serve and Enjoy:
Ladle the soup into bowls and serve hot. A side of crusty bread or a warm roll pairs beautifully with this fresh spring soup. Garnish with extra fresh herbs if you like.
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen peas and asparagus work well and can be added directly to the pot without thawing. Just keep an eye on cooking time to avoid overcooking.
How Can I Make This Soup Vegan?
Simply swap the butter for olive oil, use vegetable broth, and replace the cream with a plant-based alternative like coconut cream or cashew cream. Skip the chicken or tofu or substitute with your favorite plant protein.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, adding a splash of broth or cream if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to keep the soup smooth and creamy.
