Cream of Spring Vegetable Soup is a bright and gentle way to welcome warmer days. It’s filled with tender bits of asparagus, peas, and fresh herbs, all blended into a smooth, creamy base that feels light but comforting. The colors alone make you feel like spring is right there in your bowl.
I love making this soup when the market starts bursting with fresh veggies. It feels like a little celebration of the season, and the creaminess comes from a touch of milk or cream that makes it just right without being heavy. I usually add a sprinkle of fresh chives on top for that extra pop of flavor and color.
This soup is perfect for a light lunch or a starter before dinner. I like serving it with a warm piece of crusty bread to soak up every last drop. It’s one of those simple, feel-good recipes that’s easy to whip up but still feels special every time. Plus, it’s a great way to use up whatever fresh spring vegetables you have on hand.
Key Ingredients & Substitutions
Asparagus: This is a star ingredient for spring flavor. Choose firm, bright green stalks. If you can’t find fresh asparagus, green beans or broccoli make nice alternatives.
Peas: Fresh peas add sweetness and color. Frozen peas work well too and save prep time—just thaw before adding.
Leeks and Onions: These give depth without overpowering. If you don’t have leeks, extra onions or shallots are good substitutes.
Potato: It helps thicken the soup gently. You can use Yukon Gold or Russet potatoes. For a lighter option, swap potato with cauliflower florets.
Milk or Cream: Adds creaminess without heaviness. Use whole milk, light cream, or for dairy-free, try coconut milk or almond milk to keep it smooth.
How Do I Get the Perfect Creamy Texture Without Over-blending?
The goal is to have a creamy soup but still enjoy chunks of veggies for texture. Here’s how I do it:
- After simmering the veggies, puree only about half the soup using an immersion blender right in the pot.
- Leave the rest chunky and stir everything together to balance smoothness and bite.
- If you don’t have an immersion blender, carefully blend half the soup in a regular blender, then mix back in.
- Avoid blending too long to keep the soup feeling fresh and spring-like.
This method keeps the soup silky but still lets you see and taste the lovely vegetables in every spoonful.
Equipment You’ll Need
- Large soup pot – perfect for sautéing veggies and simmering the soup all in one place.
- Immersion blender – makes pureeing part of the soup quick and easy without extra cleanup.
- Cutting board and sharp knife – to chop your fresh spring vegetables cleanly and safely.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right.
Flavor Variations & Add-Ins
- Add cooked chicken or tofu cubes for extra protein and heartiness.
- Use fresh mint or basil instead of dill for a different fresh herbal twist.
- Swap potatoes for cauliflower for a lighter, lower-carb version.
- Include chopped spinach or kale near the end for a boost of green and nutrients.
Cream Of Spring Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- ½ cup leeks (white and light green parts), thinly sliced
- 1 pound asparagus, trimmed and cut into 1-2 inch pieces
- 1 cup fresh green peas (or frozen peas, thawed)
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- ½ cup whole milk or light cream
- 1 teaspoon fresh dill, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup cubed cooked chicken or tofu
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 20 minutes to cook, so you’ll have a fresh, delicious spring vegetable soup ready in about 30 minutes total. It’s quick enough for a weekday meal but special enough to share with family or friends.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Start by melting the butter in a large pot over medium heat. Add the chopped onion, garlic, diced celery, carrots, and sliced leeks. Cook these gently until they soften and become fragrant, about 5 to 7 minutes.
2. Cook the Spring Vegetables:
Add the asparagus, peas, diced potato, and broth to the pot. Bring everything to a boil, then lower the heat to a simmer. Let it cook until all the vegetables are tender, about 15 minutes.
3. Blend for Creaminess:
Use an immersion blender to puree about half the soup directly in the pot. This creates a lovely creamy base but still leaves chunks of vegetable for texture. Alternatively, blend half the soup in a regular blender and return it to the pot.
4. Finish and Season:
Stir in the milk or cream and add the chopped dill. If you’d like, add cooked chicken or tofu now to warm through. Season with salt and pepper to your taste. Heat gently without bringing it back to a boil.
5. Serve:
Spoon the soup into bowls and garnish with a sprinkle of fresh dill and chopped parsley or chives. It’s wonderful served with warm crusty bread to soak up that vibrant, creamy broth.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen peas and asparagus work well. Just thaw them before adding to the soup and reduce the cooking time slightly to avoid overcooking.
How Can I Make This Soup Dairy-Free?
Swap the milk or cream for coconut milk, almond milk, or any other plant-based milk you prefer. This will keep it creamy while accommodating dairy-free diets.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 4, then cool and refrigerate for up to 2 days. Reheat gently on the stove before serving, adding a splash of broth if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
