There’s something almost magical about the first warm days of spring—the kind that make you want to throw open the windows and fill your kitchen with the bright, fresh flavors of the season. For me, that ritual always begins with a big pot of Cream of Spring Vegetable Soup. It’s the culinary equivalent of a gentle reset; a way to transition from the heavy, slow-cooked meals of winter into something lighter, yet still deeply comforting.
This easy spring soup captures the very best of what’s popping up at the farmers’ market—tender asparagus, sweet peas, and delicate leeks—and transforms them into a velvety, satisfying bowl of goodness. It’s a homemade vegetable soup that feels both nourishing and celebratory, a true taste of the season in every spoonful.
Table of Contents
Cream of Spring Vegetable Soup Ingredients
Cream of Spring Vegetable Soup starts with a simple, vibrant lineup of fresh produce. This is the kind of recipe where quality ingredients really shine, so don’t be shy about picking the best-looking vegetables you can find.
- 2 tablespoons unsalted butter or olive oil
- 1 large leek, white and light green parts only, thinly sliced and rinsed well
- 2 cloves garlic, minced
- 1 medium Yukon Gold potato, peeled and diced (about 1 cup)
- 4 cups low-sodium vegetable broth
- 1 bunch asparagus (about 1 lb), tough ends snapped off, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1/2 cup fresh spinach, loosely packed
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh herbs like chives, parsley, or dill
- Salt and freshly ground black pepper to taste
Smart Swaps: No leeks? A sweet yellow onion works beautifully. For a richer, cheesier flavor profile similar to our Cheddar Garlic Herb Potato Soup, you could stir in a handful of grated Parmesan at the end. To make it vegan, use olive oil and coconut cream.
Creamy Vegetable Soup Timing
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
That’s right—from chopping to serving, you’re less than an hour away from a restaurant-quality bowl of healthy spring soup. It’s significantly faster than many slow-simmered soups, making it a perfect weeknight winner.
Step-by-Step Instructions for Your Spring Vegetable Soup
Making this creamy vegetable soup is a straightforward process that builds layers of flavor. Follow these steps for a perfectly silky result every time.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and a pinch of salt, and cook for 5-7 minutes, until softened and fragrant. Stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
- Build the Base: Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, until the potato is fork-tender. The potato is our natural thickener, giving the soup body without needing a roux.
- Cook the Green Vegetables: Add the asparagus pieces and peas to the pot. Simmer for another 3-4 minutes, just until the asparagus is bright green and tender-crisp. We want to preserve their fresh flavor and vibrant color.
- Blend to Perfection: Carefully transfer the hot soup to a blender, working in batches if necessary. Add the fresh spinach. Blend on high until completely smooth and velvety. Pro Tip: Always vent the blender lid slightly and cover it with a towel to allow steam to escape and prevent a messy explosion.
- Finish and Season: Return the pureed soup to the pot. Stir in the heavy cream and fresh lemon juice. The lemon juice is crucial—it brightens all the flavors and makes the soup taste even more fresh and spring-like. Stir in most of your fresh herbs, reserving some for garnish. Taste and season generously with salt and pepper.
Nutritional Highlights of This Healthy Spring Soup
This Cream of Spring Vegetable Soup is not just delicious; it’s packed with nutrients. A serving provides a good dose of Vitamin A from the greens, Vitamin C from the peas and asparagus, and fiber from all the vegetables. The potato gives it a creamy texture and provides sustained energy, while the cream adds a touch of richness. For another nutrient-dense and satisfying option, check out our Sausage Potato Soup.
Equipment You’ll Need
- A large soup pot or Dutch oven
- A high-speed blender or an immersion blender
- A sharp chef’s knife and cutting board
- Measuring cups and spoons
Why You’ll Love This Cream of Spring Vegetable Soup
- It’s a Celebration of the Season: This recipe is the perfect way to use up the best and brightest spring produce.
- Surprisingly Simple: The process is straightforward, and the blender does most of the work to create that luxurious, creamy texture.
- Incredibly Versatile: It’s easy to adapt based on what you have on hand or your dietary needs.
- Comfort in a Bowl: It’s light yet satisfying, offering the coziness of a cream soup without feeling heavy. If you love that feeling, you’ll also adore our Creamy Chicken Gnocchi Soup.
Healthier Alternatives for Your Vegan Spring Soup
Turning this into a vegan spring soup is wonderfully simple. Swap the butter for olive oil and use full-fat coconut milk instead of heavy cream. The coconut milk adds a similar richness and a subtle, sweet flavor that pairs beautifully with the vegetables. For a protein boost, you can stir in a can of rinsed white beans before blending.
Serving Suggestions for Your Homemade Vegetable Soup
This soup is a star on its own, but a few simple additions can make it a full meal. Serve it with a thick slice of crusty, buttered bread for dipping. For a elegant touch, garnish each bowl with a drizzle of extra virgin olive oil, a sprinkle of the reserved fresh herbs, a crack of black pepper, or even a few edible flowers. It pairs wonderfully with a simple green salad dressed with a lemony vinaigrette.
Common Mistakes to Avoid
- Overcooking the Greens: Adding the asparagus and peas too early will turn them a drab olive green and make them mushy. Add them at the very end to keep their vibrant color and fresh taste.
- Skipping the Lemon Juice: This might seem like a small ingredient, but the acid is essential for balancing the richness of the cream and making the vegetable flavors pop. Don’t leave it out!
- Blending While Too Hot: Be very careful when blending hot liquids. Always vent the blender lid to prevent pressure from building up, which can cause the lid to blow off and create a dangerous mess.
Storing Your Cream of Spring Vegetable Soup
This soup stores beautifully, making it a great candidate for meal prep. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Gently reheat it on the stovetop over low heat, stirring occasionally. You can also freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating. You may notice a slight change in texture after freezing (this is common with creamy soups), but a good stir will bring it right back together.
Your New Go-To Spring Comfort
This Cream of Spring Vegetable Soup truly is your new favorite spring comfort. It’s a recipe that honors the season, simplifies your time in the kitchen, and delivers a bowl of pure, velvety satisfaction. Whether you’re looking for a light lunch, an easy dinner, or a show-stopping starter, this creamy vegetable soup has you covered. I hope it brings as much joy to your table as it does to mine.
I’d love to hear how your soup turns out! Leave a comment below and share your experience. And don’t forget to snap a photo and tag @Stacksipsnack on Pinterest so we can see your beautiful creation
FAQs about Cream of Spring Vegetable Soup
What are spring vegetables good for soup?
Asparagus, peas, spinach, leeks, green beans, tender carrots, and new potatoes are excellent choices, offering fresh flavors and vibrant colors perfect for a cream of spring vegetable soup.
How do you thicken spring vegetable soup?
You can thicken it by pureeing a portion of the soup, adding a roux (butter and flour paste), incorporating a cornstarch slurry, or stirring in heavy cream or a dairy alternative at the end for a richer consistency.
Can you freeze cream of vegetable soup?
Yes, you can freeze it. However, dairy-based soups can sometimes separate upon thawing and reheating. To minimize this, freeze without cream and add it after reheating, or whisk thoroughly when warming.
What do you serve with cream of vegetable soup?
Crusty bread, garlic bread, a fresh green salad, grilled cheese sandwiches, or a light quiche are all excellent accompaniments that complement its creamy texture and fresh flavors.
How long does spring vegetable soup last in the fridge?
Properly stored in an airtight container, cream of spring vegetable soup typically lasts 3-4 days in the refrigerator.
Is cream of vegetable soup healthy?
Yes, it can be very healthy, providing essential vitamins and fiber from the fresh vegetables. Its overall healthfulness depends on the amount of cream or fat used; lighter versions can be made with milk or plant-based creams.
Cream of Spring Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A velvety, vibrant soup that captures the best of spring produce with asparagus, peas, and leeks in a creamy, comforting bowl that’s ready in just 40 minutes.
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 large leek, white and light green parts only, thinly sliced and rinsed well
- 2 cloves garlic, minced
- 1 medium Yukon Gold potato, peeled and diced (about 1 cup)
- 4 cups low-sodium vegetable broth
- 1 bunch asparagus (about 1 lb), tough ends snapped off, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1/2 cup fresh spinach, loosely packed
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh herbs like chives, parsley, or dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and a pinch of salt, and cook for 5-7 minutes, until softened and fragrant. Stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
- Build the Base: Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, until the potato is fork-tender. The potato is our natural thickener, giving the soup body without needing a roux.
- Cook the Green Vegetables: Add the asparagus pieces and peas to the pot. Simmer for another 3-4 minutes, just until the asparagus is bright green and tender-crisp. We want to preserve their fresh flavor and vibrant color.
- Blend to Perfection: Carefully transfer the hot soup to a blender, working in batches if necessary. Add the fresh spinach. Blend on high until completely smooth and velvety. Pro Tip: Always vent the blender lid slightly and cover it with a towel to allow steam to escape and prevent a messy explosion.
- Finish and Season: Return the pureed soup to the pot. Stir in the heavy cream and fresh lemon juice. The lemon juice is crucial—it brightens all the flavors and makes the soup taste even more fresh and spring-like. Stir in most of your fresh herbs, reserving some for garnish. Taste and season generously with salt and pepper.
Notes
Smart Swaps: No leeks? A sweet yellow onion works beautifully. For a richer, cheesier flavor profile, stir in a handful of grated Parmesan at the end. To make it vegan, use olive oil and coconut cream. Store in refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg
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