There’s something almost magical about the first warm days of spring—the kind that make you want to throw open the windows, breathe in the fresh air, and fill your kitchen with the bright, clean flavors of the season. For me, that ritual always begins with a big pot of Cream of Spring Vegetable Soup. This easy spring soup captures the very essence of the season in a bowl: tender asparagus, sweet peas, and fresh greens simmered until just tender, then blended into a velvety, comforting puree.
It’s the kind of meal that feels both nourishing and celebratory, a gentle transition from the heavy stews of winter to the lighter, sunnier dishes ahead. Whether you’re looking for a simple weeknight dinner or an impressive starter for a spring gathering, this healthy vegetable soup delivers on flavor without demanding hours in the kitchen. It’s flexible, forgiving, and wonderfully satisfying—a true taste of spring you’ll want to make again and again.
Table of Contents
Cream of Spring Vegetable Soup Ingredients
Cream of Spring Vegetable Soup starts with a lineup of fresh, seasonal produce and a few pantry staples. Here’s what you’ll need:
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 large leek, white and light green parts only, cleaned and sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 small zucchini, chopped
- 4 cups vegetable broth (or chicken broth if not vegan)
- 1 cup fresh spinach or baby kale
- 1/2 cup heavy cream (or coconut milk for a vegan spring soup)
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Smart swaps: Use cauliflower florets in place of zucchini for a lower-carb version, or swap the heavy cream for cashew cream to keep it dairy-free. No leeks? A sweet onion works beautifully.
Cream of Spring Vegetable Soup Timing
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
This easy spring soup comes together in under 45 minutes—about 30% faster than many blended vegetable soups thanks to its simple one-pot method.
Step-by-Step Instructions for Cream of Spring Vegetable Soup
Follow these simple steps for a perfectly smooth, flavorful bowl of Cream of Spring Vegetable Soup.
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and leek, and sauté for 5–7 minutes, until softened and fragrant.
- Stir in the minced garlic and fresh thyme, cooking for another minute until the garlic is aromatic but not browned.
- Add the asparagus pieces and zucchini to the pot, along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–12 minutes, until the vegetables are tender.
- Stir in the peas and fresh spinach, cooking for just 2–3 minutes until the spinach has wilted and the peas are bright green.
- Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, and puree until completely smooth.
- Return the soup to the pot if needed, and stir in the heavy cream. Warm gently over low heat—do not boil once the cream is added. Season with salt and pepper to taste.
Pro tip: For an extra-silky texture, strain the soup through a fine-mesh sieve after blending. This step is optional but makes the soup feel truly luxurious.
Cream of Spring Vegetable Soup Nutritional Information
One serving of this healthy vegetable soup provides approximately:
- Calories: 180
- Protein: 6g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 5g
- Vitamin A: 120% DV | Vitamin C: 45% DV
Packed with vitamins from spring greens and asparagus, this soup supports immune health and provides a good dose of fiber for digestion.
Equipment Needed for Cream of Spring Vegetable Soup
You don’t need any fancy tools to make this creamy asparagus soup. Here’s what I use:
- Large soup pot or Dutch oven
- Sharp chef’s knife and cutting board
- Blender or immersion blender (immersion blenders are great for one-pot spring soup prep)
- Ladle and measuring cups
- Fine-mesh sieve (optional, for ultra-smooth texture)
Why You’ll Love This Cream of Spring Vegetable Soup Recipe
This Cream of Spring Vegetable Soup has become a staple in my spring meal rotation, and I think you’ll adore it too. Here’s why:
- It’s incredibly versatile. Use whatever spring vegetables look best at the market.
- The soup is naturally gluten-free and easily made vegan.
- It freezes beautifully, making it a perfect meal prep option.
- Kids and adults alike love its mild, creamy flavor.
- It feels fancy but requires minimal effort—ideal for busy weeknights.
If you enjoy this style of soup, you might also love our The Best Creamy Vegetable Soup, which offers another take on comforting blended vegetables.
Healthier Alternatives for Cream of Spring Vegetable Soup
This Cream of Spring Vegetable Soup recipe is wonderfully adaptable to different dietary needs. Here are some simple swaps:
- Dairy-free: Replace heavy cream with full-fat coconut milk or cashew cream.
- Lower-fat: Use half-and-half or whole milk instead of heavy cream.
- Keto-friendly: Increase the asparagus and reduce carrots; skip peas and use more spinach.
- Extra protein: Stir in a can of white beans before blending, or top with grilled chicken.
Serving Suggestions for Cream of Spring Vegetable Soup
A bowl of Cream of Spring Vegetable Soup is delightful on its own, but a few thoughtful additions can make it a full meal. Try these ideas:
- Top with a drizzle of herb oil, croutons, or a spoonful of Greek yogurt.
- Serve alongside a crisp green salad or a crusty baguette for dipping.
- For a heartier meal, pair with a grilled cheese sandwich or quiche.
- Garnish with fresh chives, parsley, or a sprinkle of lemon zest to brighten the flavors.
If you are in the mood for another creamy soup option, our Cheddar Garlic Herb Potato Soup is a rich, satisfying choice that pairs well with many of the same sides.
Common Mistakes to Avoid with Cream of Spring Vegetable Soup
Even the simplest recipes can have pitfalls. Here’s how to avoid them with your Cream of Spring Vegetable Soup:
- Do not overcook the vegetables. They should be tender but still bright in color for the best flavor.
- Avoid boiling the soup after adding the cream, as this can cause curdling.
- Be careful when blending hot soup. Always leave the blender lid slightly ajar to allow steam to escape.
- Taste and season at the end. Broths vary in saltiness, so adjust salt and pepper after the cream is added.
Storing Tips for Cream of Spring Vegetable Soup
This Cream of Spring Vegetable Soup stores beautifully, making it ideal for meal prep. Here’s how to keep it fresh:
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze without the cream for best texture. Thaw overnight in the fridge, reheat gently, and stir in cream before serving.
- Reheating: Warm over low heat on the stove, stirring occasionally. If the soup thickens, thin it with a splash of broth or water.
For more hearty soup ideas that store well, check out our Sausage Potato Soup, a family favorite that’s equally freezer-friendly.
Cream of Spring Vegetable Soup Conclusion
This Cream of Spring Vegetable Soup is more than just a recipe—it’s a celebration of spring’s finest offerings. With its vibrant color, velvety texture, and fresh, clean taste, it’s the kind of dish that brings a little bit of sunshine to your table, no matter the weather. I love how adaptable it is, how it welcomes improvisation, and how it always feels both wholesome and a little bit special. Whether you’re cooking for yourself, your family, or friends, this soup is sure to become a seasonal favorite.
I’d love to hear how your Cream of Spring Vegetable Soup turns out. Did you add your own twist? Share your experience in the comments below. And if you’re looking for more comforting soup recipes, don’t miss our Creamy Chicken Gnocchi Soup or our Easy Olive Garden Zuppa Toscana Soup for more cozy inspiration. Happy cooking
FAQs about Cream of Spring Vegetable Soup
What vegetables are typically in spring vegetable soup?
Spring vegetable soup often features tender, seasonal produce like asparagus, peas, green beans, spinach, leeks, new potatoes, and sometimes fresh herbs like dill or chives.
How do you make cream of spring vegetable soup creamy?
Creaminess is achieved by blending the cooked vegetables until smooth and then stirring in a dairy component like heavy cream, half-and-half, or coconut milk (for a dairy-free option). A roux made from butter and flour can also thicken it.
Can I make spring vegetable soup vegan?
Yes, easily. Use vegetable broth instead of chicken broth, and substitute dairy cream with plant-based alternatives like full-fat coconut milk, cashew cream, or a blend of silken tofu for richness and creaminess.
How long does cream of spring vegetable soup last in the fridge?
When stored properly in an airtight container, cream of spring vegetable soup typically lasts for 3-4 days in the refrigerator.
Can you freeze cream of spring vegetable soup?
Yes, but with a caveat. Soups containing dairy cream can sometimes separate or become grainy upon thawing. For best results, freeze the soup before adding cream, then stir in fresh cream when reheating. It can last up to 2-3 months frozen.
What can I serve with cream of spring vegetable soup?
This light and flavorful soup pairs wonderfully with crusty bread or croutons, a simple green salad with a vinaigrette, grilled cheese sandwiches, or a light quiche for a more substantial meal.
Cream of Spring Vegetable Soup
This easy spring soup captures the very essence of the season in a bowl: tender asparagus, sweet peas, and fresh greens simmered until just tender, then blended into a velvety, comforting puree. It is the kind of meal that feels both nourishing and celebratory, a gentle transition from the heavy stews of winter to the lighter, sunnier dishes ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 large leek, white and light green parts only, cleaned and sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 small zucchini, chopped
- 4 cups vegetable broth (or chicken broth if not vegan)
- 1 cup fresh spinach or baby kale
- 1/2 cup heavy cream (or coconut milk for a vegan spring soup)
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and leek, and sauté for 5–7 minutes, until softened and fragrant.
- Stir in the minced garlic and fresh thyme, cooking for another minute until the garlic is aromatic but not browned.
- Add the asparagus pieces and zucchini to the pot, along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–12 minutes, until the vegetables are tender.
- Stir in the peas and fresh spinach, cooking for just 2–3 minutes until the spinach has wilted and the peas are bright green.
- Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, and puree until completely smooth.
- Return the soup to the pot if needed, and stir in the heavy cream. Warm gently over low heat—do not boil once the cream is added. Season with salt and pepper to taste.
Notes
For an extra-silky texture, strain the soup through a fine-mesh sieve after blending. This step is optional but makes the soup feel truly luxurious.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
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