Cream of Spring Vegetable Soup is a gentle, comforting dish packed with fresh green veggies like peas, asparagus, and spinach, all blended into a smooth, creamy base. It’s light but filling, with just the right touch of sweetness and a lovely earthy flavor that makes spring feel like it’s right on your spoon.
I love making this soup when the fresh vegetables start popping up in the market because it’s such an easy way to celebrate the season. Sometimes I add a little fresh herb like mint or basil to give it a small surprise of flavor. Blending it until it’s silky smooth makes it so soothing, like a warm hug on a chilly day.
My favorite way to serve this soup is with a crusty piece of bread on the side or a handful of crunchy croutons on top. It’s perfect for a light lunch or a first course for dinner. It reminds me of those quiet weekends when I just want something simple and fresh that still feels a little special.
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives the soup its spring vibe. If you can’t find it, green beans or broccoli work well. Just chop them into bite-sized pieces.
Peas: Fresh peas add sweetness, but frozen peas are a great, convenient substitute and keep their bright green color.
Leeks & Onions: These create a mild, sweet base. If you don’t have leeks, you can use all onions or substitute with shallots for a gentle flavor twist.
Potatoes: Potatoes help thicken the soup naturally. Yukon Gold or Russet are great choices, but sweet potatoes can add an interesting flavor and extra nutrition.
Heavy Cream: This makes the soup smooth and creamy. For a lighter option, try half-and-half or coconut milk to keep it dairy-free and still silky.
How Do I Get a Creamy Texture Without Losing the Freshness of the Veggies?
This soup balances creamy and fresh by blending only part of the vegetables with some broth instead of the whole soup. Here’s how:
- Once the veggies are tender, scoop out about one cup of the soup with some broth into a blender.
- Blend until smooth and silky, then stir it back into the pot. This adds creaminess without making the soup heavy.
- Add cream after blending and warm gently—don’t boil—to keep it smooth and prevent curdling.
This method keeps some veggies chunky for texture and color, while giving you that creamy feel.
Equipment You’ll Need
- Large soup pot – perfect for sautéing veggies and simmering the soup evenly.
- Knife and cutting board – for chopping all your fresh vegetables safely and easily.
- Immersion blender or regular blender – to puree part of the soup for a creamy texture.
- Ladle – makes serving the soup neat and easy.
- Wooden spoon – ideal for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add fresh mint or basil at the end for a bright, herbaceous twist that lifts the flavors.
- Swap heavy cream for coconut milk to make it dairy-free with a subtle coconut flavor.
- Mix in cooked chicken or tofu cubes for extra protein and a heartier meal.
- Try adding tender zucchini or baby spinach to boost the veggie count and color.
Cream Of Spring Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 cup fresh or frozen peas
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1 cup leeks, cleaned and sliced (white and light green parts)
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Optional Add-Ins:
- 1/2 cup fresh spinach or parsley for added greens
- 1/2 cup cubed cooked chicken or tofu
How Much Time Will You Need?
This soup takes about 10 minutes of preparation, including chopping vegetables, and about 25 minutes to cook. So, in just 35 minutes, you can enjoy a fresh and creamy bowl of spring vegetable soup. It’s quick, easy, and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics and Vegetables:
Start by heating olive oil or butter in a large pot over medium heat. Add chopped onion, leek, and minced garlic. Cook and stir for about 4–5 minutes until they become soft and fragrant. Then, add diced carrots, celery, and potato, and cook for 3–4 more minutes, stirring occasionally.
2. Simmer the Soup:
Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes until the vegetables are tender but not mushy. Then add asparagus, peas, and optional spinach or parsley. Continue cooking for 5 more minutes until asparagus is tender and vibrant in color.
3. Blend and Finish:
For a creamy texture, scoop out about 1 cup of soup (vegetables and broth) and blend it until smooth using an immersion blender or regular blender. Stir the blended mixture back into the pot. Next, add the heavy cream and optional cooked chicken or tofu. Warm gently over low heat without boiling to keep the cream silky. Finally, stir in the dill, and season with salt and freshly ground black pepper to taste.
4. Serve and Enjoy!
Ladle your lovely bowl of cream of spring vegetable soup into bowls and serve with crusty bread or crisp croutons on the side. It’s fresh, light, and packed with spring flavors — perfect for cozying up any day!
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen peas and asparagus work well and are often more convenient. Just add frozen vegetables straight to the pot during the cooking stage and allow a bit of extra time for them to cook through.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative. Add it gently at the end of cooking to keep the soup creamy without dairy.
Can I Prepare This Soup in Advance?
Yes, you can make it a day ahead. Store the soup in an airtight container in the fridge. Reheat gently on the stove before serving, and add a splash of broth or cream if it thickens too much.
What Can I Serve with Cream of Spring Vegetable Soup?
This soup pairs beautifully with crusty bread, garlic toast, or crunchy homemade croutons for dipping and added texture.
