Spring is finally here, and with it comes a renewed sense of freshness and vitality. There’s no better way to welcome the season than with a warm and comforting bowl of soup. As the last wisps of winter chill dissipate, our taste buds crave lighter, brighter flavors that evoke the sweetness of blooming flowers and the earthy richness of freshly turned soil.
To mark this seasonal shift, we’ve curated a collection of 20 refreshing spring soup recipes that are sure to delight your senses. From classic combinations like asparagus and pea to innovative pairings like roasted garlic and spring peas, each recipe has been carefully crafted to showcase the best of what spring has to offer. Whether you’re in the mood for something creamy and indulgent or light and revitalizing, there’s a soup here for every taste and occasion.
Stay tuned for our full roundup of spring soup recipes, featuring an array of flavors and ingredients that will transport you to the garden on a warm spring day.
Creamy Asparagus and Pea Soup
A velvety-smooth soup that combines the sweet flavors of asparagus and peas with a hint of creaminess.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups fresh asparagus spears, trimmed
– 2 cups fresh or frozen peas
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add asparagus spears and cook until tender, about 5-6 minutes.
3. Add peas, chicken broth, and heavy cream to the pot. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-12 minutes or until asparagus is very tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Lemon Chicken Orzo Soup
Brighten up a chilly day with this vibrant and flavorful soup, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup orzo pasta
– 4 cups chicken broth
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add orzo pasta, broth, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until pasta is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spring Vegetable Minestrone
As spring arrives, fresh vegetables burst with flavor, making this hearty minestrone soup the perfect way to celebrate the season. This recipe combines tender greens and vibrant colors in a comforting, one-pot dish.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups mixed spring vegetables (such as carrots, zucchini, bell peppers, and snap peas)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked pasta (such as elbow macaroni or small shells)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables and cook until they start to tenderize, about 5 minutes.
4. Pour in the vegetable broth, diced tomatoes, and cooked pasta. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese and chopped parsley if desired.
Cooking Time: 30-40 minutes
Fresh Herb and Spinach Soup
A refreshing and flavorful soup that combines the earthy taste of spinach with the brightness of fresh herbs, perfect for a light and rejuvenating meal.
Ingredients:
– 2 cups fresh spinach leaves
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the garlic in a little bit of oil until fragrant.
2. Add the chopped herbs and cook for an additional minute, stirring constantly.
3. Add the broth and bring to a boil.
4. Reduce heat and let simmer for 10-15 minutes or until the spinach has wilted.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. If desired, stir in heavy cream for added richness.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Light Carrot and Ginger Soup
This refreshing soup is perfect for a light and satisfying meal any time of the year. With its subtle sweetness from carrots and spicy warmth from ginger, it’s sure to become a new favorite.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh herbs, such as parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little bit of oil until tender.
2. Add the vegetable broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, or until the carrots are very tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Chilled Avocado and Cucumber Soup
A refreshing twist on traditional soups, this chilled avocado and cucumber soup is perfect for hot summer days. With its creamy texture and subtle flavors, it’s a great appetizer or light lunch option.
Ingredients:
– 3 ripe avocados
– 2 large cucumbers, peeled and seeded
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Peel and seed the cucumbers, then add them to the blender.
3. Add the Greek yogurt, lime juice, salt, and pepper to the blender.
4. Blend the mixture on high speed until smooth and creamy.
5. Taste and adjust the seasoning as needed.
6. Chill the soup in the refrigerator for at least 30 minutes before serving.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None (chilled)
Spring Onion and Potato Soup
This creamy soup is a perfect representation of spring’s freshness, with the sweetness of onions and potatoes blending harmoniously together.
Ingredients:
– 2 large onions, thinly sliced
– 3-4 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook until they’re translucent and slightly caramelized, about 10-12 minutes.
2. Add the diced potatoes, broth, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
4. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 40-45 minutes
Radish and Greens Soup
A vibrant and refreshing soup that combines the peppery flavor of radishes with the earthy taste of greens.
Ingredients:
– 2 large radishes, chopped
– 2 cups mixed greens (such as kale, spinach, and collard)
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped radishes and cook for 3-4 minutes, or until they start to soften.
3. Add the mixed greens, vegetable broth, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the greens are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
Cooking Time: 20-25 minutes
Wild Mushroom and Leek Soup
Rich and earthy, this wild mushroom and leek soup is a perfect comfort food for a chilly evening.
Ingredients:
– 2 tablespoons olive oil
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 8 oz mixed wild mushrooms (such as chanterelle, oyster, and cremini), sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped leeks and cook, stirring occasionally, until they are softened and lightly caramelized (about 10 minutes).
3. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown (about 5 minutes).
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until the flavors have melded together.
6. Stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Roasted Garlic and Spring Pea Soup
Roasted Garlic and Spring Pea Soup Recipe
Springtime brings an abundance of fresh peas and a perfect opportunity to make this comforting and flavorful soup. Roasting garlic adds a deep, nutty flavor that pairs beautifully with the sweetness of the peas.
Ingredients:
– 4-6 garlic cloves
– 2 cups fresh spring peas (such as sugar snap or garden peas)
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. In a large pot, combine roasted garlic, peas, chicken broth, and heavy cream. Bring to a simmer over medium heat.
3. Reduce heat to low and let soup simmer for 15-20 minutes, or until peas are tender.
4. Stir in butter until melted. Season with salt and pepper to taste.
5. Ladle soup into bowls and garnish with fresh parsley.
Cooking Time: 45-50 minutes
Herbed Tomato and Basil Soup
This creamy soup is a perfect blend of fresh flavors from the garden. A light and refreshing twist on traditional tomato soups, it’s sure to become a new favorite.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes, broth, and heavy cream or half-and-half.
5. Bring the mixture to a simmer and let cook for 15-20 minutes, or until the flavors have melded together.
6. Stir in the chopped basil and season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Zucchini and Mint Soup
Refresh your taste buds with this light and refreshing summer soup, bursting with the flavors of zucchini and mint.
Ingredients:
– 2 medium zucchinis, chopped
– 1/4 cup fresh mint leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup heavy cream or Greek yogurt (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped zucchini and cook for an additional 3-4 minutes, or until tender.
4. Stir in the fresh mint leaves and cook for 1 minute.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15-20 minutes, or until the soup has reached desired consistency.
7. Use an immersion blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
9. If desired, stir in heavy cream or Greek yogurt for added richness.
Cooking Time: 25-30 minutes
Broccoli and Cheddar Soup
This comforting soup is a perfect blend of tender broccoli and rich cheddar cheese, all wrapped up in a creamy broth.
Ingredients:
– 2 cups broccoli florets
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and broccoli; cook for an additional 2-3 minutes or until broccoli is tender.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 10-12 minutes or until broccoli is very tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half and cheddar cheese until melted and well combined.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Fennel and Apple Soup
This sweet and savory soup combines the anise flavor of fennel with the crunch of apples, perfect for a chilly fall evening.
Ingredients:
– 2 medium-sized fennel bulbs, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2-3 medium-sized apples, peeled and chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, sauté the fennel, onion, and garlic in a little bit of oil until tender.
2. Add the chopped apples and cook for an additional 5 minutes.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Use an immersion blender to puree the soup until smooth, or allow it to cool and blend in a blender.
6. If desired, stir in heavy cream or half-and-half for added richness.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 25-30 minutes
Sweet Corn and Coconut Soup
This creamy soup is a refreshing twist on traditional corn soups. The combination of sweet corn, coconut milk, and aromatic spices creates a delightful harmony of flavors.
Ingredients:
– 2 cups fresh or frozen corn kernels
– 1 can (14 oz) full-fat coconut milk
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the corn kernels, cumin, and smoked paprika. Cook for 5 minutes, stirring occasionally.
3. Pour in the coconut milk and bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Chilled Strawberry and Rhubarb Soup
A refreshing twist on traditional soups, this chilled strawberry and rhubarb soup is perfect for warm weather gatherings or a light lunch.
Ingredients:
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 2 cups heavy cream
• Salt to taste
Instructions:
1. In a large saucepan, combine strawberries, rhubarb, and sugar. Cook over medium heat, stirring occasionally, until the mixture is tender and the fruit has broken down (about 10 minutes).
2. Stir in lemon juice and remove from heat.
3. Allow the mixture to cool slightly, then puree it with an immersion blender or a regular blender until smooth.
4. Strain the soup through a fine-mesh sieve into a large bowl to remove any remaining pulp.
5. Chill the soup in the refrigerator for at least 2 hours or overnight.
6. Just before serving, stir in heavy cream and season with salt to taste.
Cooking Time: 10 minutes (plus chilling time)
Parmesan and Spring Greens Soup
Fresh spring greens and creamy Parmesan come together in this light and refreshing soup, perfect for a warm-weather pick-me-up.
Ingredients:
– 2 cups mixed spring greens (arugula, spinach, lettuce)
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed spring greens and cook until wilted, about 5 minutes.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat and let soup simmer for 10-15 minutes or until flavors have melded together.
7. Stir in the grated Parmesan cheese until melted.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Roasted Beet and Goat Cheese Soup
Roasted Beet and Goat Cheese Soup Recipe
Warm up with this vibrant and creamy soup that combines the natural sweetness of roasted beets with the tanginess of goat cheese.
Ingredients:
– 2 large beets, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– 8 ounces goat cheese, crumbled
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. In a large pot, sauté onion and garlic in a little bit of oil until softened.
4. Add roasted beets, vegetable broth, and cream to the pot. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until beets are very tender.
6. Stir in crumbled goat cheese until melted and smooth. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 10 minutes
Spiced Carrot and Lentil Soup
This hearty soup is a perfect blend of warm spices, tender carrots, and comforting lentils. It’s a great way to cozy up on a chilly day.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chopped carrots and cook for an additional 5 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chilled Melon and Mint Soup
Beat the heat with this unique and refreshing soup that combines the sweetness of melons with the cooling essence of mint.
Ingredients:
– 2 ripe cantaloupes, peeled and cubed
– 1/4 cup fresh mint leaves
– 1 cup heavy cream or half-and-half
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a blender or food processor, puree the melon cubes until smooth.
2. Add the mint leaves, heavy cream, and honey to the blender. Blend until well combined and creamy.
3. Season with salt to taste.
4. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve the soup chilled, garnished with additional fresh mint leaves if desired.
Cooking Time: 10 minutes (plus chilling time)
Summary
Spring into soup season with these 20 refreshing recipes! From creamy asparagus and pea to chilled avocado and cucumber, there’s something for everyone. Light and flavorful options like lemon chicken orzo and spring vegetable minestrone are perfect for warm weather. Meanwhile, hearty soups like roasted garlic and spring pea, and spiced carrot and lentil will keep you cozy on chilly days. Whether you’re in the mood for something bright and citrusy or rich and comforting, these recipes have got you covered.
