Introduction
Spring is the perfect season for soups that balance cozy comfort with fresh, light flavors. From hearty vegetable bowls to refreshing broths, these 23 spring soup recipes are easy to make and perfect for changing weather. Whether you want a soothing dinner or a light lunch, there’s a recipe here for every craving.
1. Spring Vegetable Minestrone
A vibrant mix of spring vegetables makes this classic minestrone hearty yet fresh.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 zucchinis, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, zucchini, and green beans; cook 5–7 minutes.
- Stir in tomatoes and vegetable broth; bring to a boil.
- Add pasta and simmer until tender, about 10 minutes.
- Season with salt and pepper.
How to Serve It
Serve hot, topped with fresh parsley and a sprinkle of Parmesan if desired.
2. Creamy Asparagus Soup
A silky soup that highlights fresh spring asparagus in every spoonful.
Ingredients
- 1 lb fresh asparagus, trimmed and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup heavy cream
- Salt and pepper, to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic until soft.
- Add asparagus and broth; simmer 10–12 minutes until tender.
- Puree with an immersion blender until smooth.
- Stir in cream; season with salt and pepper.
How to Serve It
Garnish with a few asparagus tips or a drizzle of cream.
3. Lemon Chicken Orzo Soup
A light, tangy soup that combines tender chicken with spring vegetables and a citrusy kick.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil in a pot; sauté onion, carrots, and celery until tender.
- Add garlic and cook 1 minute.
- Pour in chicken broth and bring to a boil.
- Stir in orzo; cook until tender, about 8–10 minutes.
- Add chicken and lemon juice; season with salt and pepper.
How to Serve It
Serve warm with a sprinkle of parsley and extra lemon wedges.
4. Carrot Ginger Soup
A smooth, slightly sweet soup with a subtle zing of fresh ginger.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 lb carrots, chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper, to taste
- ¼ cup yogurt, for garnish
Instructions
- Heat olive oil; sauté onion, garlic, and ginger until fragrant.
- Add carrots and broth; simmer 20 minutes until tender.
- Blend until smooth.
- Season with salt and pepper.
How to Serve It
Top with a dollop of yogurt and fresh chives.
5. Spring Pea and Mint Soup
Fresh peas and mint create a bright, refreshing spring flavor.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cups fresh or frozen peas
- 4 cups vegetable broth
- Handful fresh mint leaves
- Salt and pepper, to taste
- 2 tbsp cream (optional)
Instructions
- Heat olive oil; sauté onion until soft.
- Add peas and broth; simmer 5–7 minutes.
- Stir in mint and blend until smooth.
- Add cream if desired; season with salt and pepper.
How to Serve It
Garnish with a few whole peas and mint leaves.
6. Roasted Tomato Basil Soup
Rich roasted tomatoes paired with fresh basil make this a cozy yet light soup.
Ingredients
- 2 lbs ripe tomatoes, halved
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup fresh basil leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss tomatoes with 1 tbsp olive oil, salt, and pepper; roast 25 minutes.
- Heat remaining oil; sauté onion and garlic until soft.
- Add roasted tomatoes and broth; simmer 10 minutes.
- Blend until smooth and stir in basil.
How to Serve It
Garnish with extra basil leaves or a drizzle of olive oil.
7. Light Potato Leek Soup
Comforting potato soup made lighter with gentle leeks and a smooth texture.
Ingredients
- 2 tbsp butter
- 3 leeks, cleaned and sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- Salt and pepper, to taste
- ¼ cup cream (optional)
Instructions
- Melt butter in a pot; sauté leeks and garlic until tender.
- Add potatoes and broth; simmer 20 minutes until potatoes are soft.
- Blend until creamy; stir in cream if desired.
- Season with salt and pepper.
How to Serve It
Top with chopped chives and serve with crusty bread.
8. Sweet Corn Chowder
Sweet corn and tender potatoes make a hearty spring chowder without heaviness.
Ingredients
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, diced
- 4 cups vegetable broth
- ½ cup milk or cream
- Salt and pepper, to taste
Instructions
- Melt butter; sauté onion and garlic until fragrant.
- Add corn, potatoes, and broth; simmer 15–20 minutes.
- Blend half the soup for creaminess; return to pot.
- Stir in milk/cream and season with salt and pepper.
How to Serve It
Garnish with fresh thyme or a sprinkle of paprika.
9. Broccoli Cheddar Soup
A lighter take on the classic creamy soup, packed with fresh broccoli.
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Melt butter; sauté onion and garlic.
- Add broccoli and broth; simmer 10 minutes until tender.
- Blend until smooth; stir in cheese.
- Season with salt and pepper.
How to Serve It
Serve with cheese melted on top or a slice of toasted bread.
10. Zucchini Basil Soup
A fresh, light soup that showcases tender zucchini and aromatic basil.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 zucchinis, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Handful fresh basil leaves
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and garlic until translucent.
- Add zucchini and broth; simmer 10–12 minutes.
- Blend until smooth; stir in basil.
- Season with salt and pepper.
How to Serve It
Garnish with fresh basil leaves and a swirl of cream if desired.
11. Spring Lentil Soup
Protein-rich lentils paired with spring vegetables make a filling, light soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion, carrots, and celery until soft.
- Add garlic and cumin; cook 1 minute.
- Stir in lentils and broth; simmer 20 minutes until lentils are tender.
- Season with salt and pepper.
How to Serve It
Top with fresh parsley or a squeeze of lemon.
12. Thai Coconut Spring Soup
A fragrant, slightly spicy soup with coconut milk and spring vegetables.
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup mushrooms, sliced
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Salt, to taste
Instructions
- Heat coconut oil; sauté onion, garlic, and ginger until fragrant.
- Add mushrooms; cook 3–4 minutes.
- Pour in broth and coconut milk; simmer 10 minutes.
- Stir in lime juice and season with salt.
How to Serve It
Garnish with fresh cilantro and a slice of lime.
13. Spinach and White Bean Soup
Healthy, hearty, and perfect for spring with fresh spinach and protein-packed beans.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 can (15 oz) white beans, drained
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and garlic.
- Add broth and beans; simmer 10 minutes.
- Stir in spinach until wilted.
- Season with salt and pepper.
How to Serve It
Top with a sprinkle of Parmesan cheese.
14. Spring Pea and Carrot Soup
Sweet peas and tender carrots create a colorful, refreshing spring soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cups peas (fresh or frozen)
- 2 carrots, sliced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion until soft.
- Add peas, carrots, and broth; simmer 10 minutes.
- Blend partially or fully depending on desired texture.
- Season with salt and pepper.
How to Serve It
Garnish with fresh herbs or a drizzle of olive oil.
15. Roasted Cauliflower Soup
A nutty, smooth soup with roasted cauliflower for depth and flavor.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C); toss cauliflower with 1 tbsp oil; roast 25 minutes.
- Heat remaining oil; sauté onion and garlic.
- Add roasted cauliflower and broth; simmer 10 minutes.
- Blend until smooth; season with salt and pepper.
How to Serve It
Top with roasted florets or a drizzle of olive oil.
16. Carrot and Red Lentil Soup
A nourishing soup combining sweet carrots and protein-rich red lentils.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and garlic until fragrant.
- Add carrots, lentils, and broth; simmer 20 minutes.
- Blend until smooth; season with cumin, salt, and pepper.
How to Serve It
Garnish with parsley or a swirl of yogurt.
17. Butternut Squash Soup
Sweet roasted squash creates a creamy, comforting spring soup.
Ingredients
- 1 butternut squash, peeled and diced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C); toss squash with 1 tbsp oil; roast 25 minutes.
- Heat remaining oil; sauté onion and garlic.
- Add roasted squash and broth; simmer 10 minutes.
- Blend until smooth; season with salt and pepper.
How to Serve It
Garnish with toasted pumpkin seeds or a drizzle of cream.
18. Tomato and Fennel Soup
A lightly sweet, aromatic soup with fresh tomato and fennel flavors.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 bulb fennel, sliced
- 4 cups diced tomatoes
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and fennel until tender.
- Add tomatoes and broth; simmer 15 minutes.
- Blend until smooth; season with salt and pepper.
How to Serve It
Garnish with fennel fronds or fresh basil.
19. Chickpea and Spinach Soup
Protein-packed chickpeas paired with fresh spinach for a hearty, light soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and garlic.
- Add chickpeas, broth, and paprika; simmer 10 minutes.
- Stir in spinach until wilted; season with salt and pepper.
How to Serve It
Serve with a drizzle of olive oil or a sprinkle of smoked paprika.
20. Spring Cabbage Soup
A refreshing cabbage-based soup that’s light yet satisfying.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small head cabbage, shredded
- 2 carrots, sliced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion and garlic.
- Add cabbage, carrots, and broth; simmer 15–20 minutes.
- Season with salt and pepper.
How to Serve It
Garnish with fresh parsley or a squeeze of lemon.
21. Spring Mushroom Soup
Earthy mushrooms make a smooth, comforting spring soup.
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 3 cups mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ¼ cup cream (optional)
- Salt and pepper, to taste
Instructions
- Melt butter; sauté onion, garlic, and mushrooms until golden.
- Add broth; simmer 10 minutes.
- Blend until smooth; stir in cream if desired.
- Season with salt and pepper.
How to Serve It
Garnish with sautéed mushrooms and fresh thyme.
22. Light Chicken and Vegetable Soup
Tender chicken and crisp spring vegetables make a satisfying light soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion, carrots, and celery.
- Add chicken and broth; simmer 10 minutes.
- Season with salt and pepper.
How to Serve It
Serve warm, garnished with parsley or a lemon wedge.
23. Spring Corn and Zucchini Soup
Sweet corn and tender zucchini create a light, fresh spring soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 cup corn kernels
- 2 zucchinis, diced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil; sauté onion until soft.
- Add corn, zucchini, and broth; simmer 10 minutes.
- Blend partially or fully depending on texture preference.
- Season with salt and pepper.
How to Serve It
Garnish with fresh herbs or a drizzle of olive oil.
Conclusion
These 23 spring soups bring fresh flavors, wholesome ingredients, and easy preparation to your table. Try a few recipes, mix and match vegetables, and enjoy the season’s bounty in every bowl. Share with friends, save for later, or enjoy a cozy moment with a warm, bright soup.
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