Cream of Spring Vegetable Soup

Why You’ll Love This Recipe

I love this soup for its vibrant green color, clean flavors, and the way it feels both cozy and refreshing. It’s packed with nutrient-rich vegetables and comes together quickly in one pot. The cream adds a touch of richness without overpowering the natural sweetness of the spring produce. Whether I serve it as a light lunch or an elegant starter, it always makes me feel like I’m eating something wholesome and seasonal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Leeks (white and light green parts, cleaned and sliced)

• Asparagus (trimmed and chopped)

• Green peas (fresh or frozen)

• Carrots (chopped)

• Garlic (minced)

• Olive oil or butter

• Vegetable broth

• Fresh parsley or dill

• Heavy cream or half-and-half

• Salt

• Black pepper

• Optional garnish: crème fraîche, extra herbs, or a swirl of cream

Directions

1. I start by heating olive oil or butter in a large pot over medium heat. I sauté the leeks, garlic, and carrots until they soften, about 5–7 minutes.

2. I add the asparagus and continue cooking for another 3 minutes.

3. I pour in the vegetable broth, season with salt and pepper, and bring everything to a simmer.

4. I stir in the green peas and cook until all the vegetables are tender—about 5 more minutes.

5. I remove the soup from heat and stir in fresh herbs and a splash of cream.

6. Using an immersion blender, I puree the soup until smooth and creamy. If I use a regular blender, I work in batches and blend carefully.

7. I taste and adjust seasoning, then ladle the soup into bowls. I sometimes top it with a swirl of cream, chopped herbs, or a dollop of crème fraîche.

Servings and timing

This recipe serves 4–6.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

Sometimes I add spinach or baby kale near the end of cooking for an extra green boost. If I want a dairy-free version, I skip the cream and blend in a small boiled potato or use coconut milk for richness. I’ve also added a squeeze of lemon juice or a little parmesan cheese for extra depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove over medium heat or in the microwave. If the soup thickens after chilling, I stir in a splash of broth or water when reheating to bring it back to a smooth consistency. It also freezes well—just hold off on adding the cream until after thawing and reheating.

FAQs

Can I use frozen vegetables for this soup?

Yes, I’ve made it with frozen peas and asparagus and it still turns out delicious. I just adjust the cooking time slightly to make sure everything is tender.

What’s the best cream to use?

I prefer heavy cream for richness, but half-and-half works if I want to lighten it up. I’ve also used coconut cream for a dairy-free version.

Do I need to strain the soup for a smooth texture?

Not at all. I use an immersion blender or a high-speed blender to get it silky without straining. But if I want it ultra-smooth, straining is an option.

Can I add protein to this soup?

Absolutely. I sometimes stir in shredded chicken, white beans, or top it with a poached egg for a heartier bowl.

What bread pairs best with this soup?

I love serving it with crusty baguette slices, sourdough toast, or even a grilled cheese sandwich for a comforting combo.

Conclusion

Cream of spring vegetable soup is my go-to when I want something nourishing, flavorful, and quick to make. It’s light enough for warm days, cozy enough for cool evenings, and endlessly adaptable depending on what’s in season. Whether I serve it for lunch or as part of a dinner menu, it always brings a bit of freshness and comfort to the table.