I’ve attached a video for every recipe below from my favorite home cooks.
Spring is the perfect time to try new soup recipes. As the weather warms up, you might crave lighter, fresher flavors. Spring soups are a great way to use seasonal vegetables like asparagus, peas, and carrots while still enjoying a comforting bowl of warmth.
These soups are easy to make and full of flavor. You’ll find options for every taste, from creamy carrot ginger to light and brothy vegetable soups. Whether you want a quick lunch or a cozy dinner starter, there’s a spring soup recipe waiting for you to try.
Leek, Pea & Watercress Soup
Ingredients:
- 2 leeks, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable stock
- 2 cups frozen peas
- 2 cups watercress
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add leeks and garlic, cook until soft (5-7 minutes).
Pour in the stock and bring to a simmer. Add peas and cook for 5 minutes.
Stir in watercress and simmer for 2 more minutes until wilted.
Use a hand blender to puree the soup until smooth.
Season with salt and pepper to taste. Serve hot and enjoy!
Courgette, Potato & Cheddar Soup
Ingredients:
- 500g potatoes, unpeeled and chopped
- 2 vegetable stock cubes
- 1kg courgettes, chopped
- 1 bunch spring onions, sliced
- 100g extra-mature cheddar cheese, grated
- 1 tsp fresh nutmeg, grated
- Salt and pepper to taste
Instructions:
Put potatoes in a large pan, cover with water, and crumble in stock cubes. Boil, cover, and cook for 5 minutes.
Add courgettes, cover, and cook for 5 more minutes.
Add spring onions, cover, and cook for a final 5 minutes.
Remove from heat. Stir in cheese, nutmeg, salt, and pepper.
Blend until smooth, adding hot water to reach desired consistency.
Serve with extra grated cheese, spring onions, and nutmeg on top.
Asparagus Soup
You’ll need:
- 1 pound asparagus
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Trim asparagus and chop into 1-inch pieces.
Melt butter in a pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds.
Add asparagus and chicken broth. Bring to a boil, then simmer for 15 minutes.
Blend the soup until smooth.
Stir in cream and season with salt and pepper.
Serve hot and enjoy your homemade asparagus soup!
Spinach Soup
You’ll need:
- 2 cups fresh spinach
- 1 potato, diced
- 1 onion, chopped
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 2 tablespoons fresh mint leaves
Instructions:
Heat olive oil in a pot. Add onion and cook until soft.
Add potato and broth. Simmer for 15 minutes.
Stir in spinach and optional mint. Cook for 2 minutes.
Blend the soup until smooth.
Season with salt and pepper.
Serve hot and enjoy your fresh spring spinach soup!
Wild Garlic & Nettle Soup
Ingredients:
- 2 cups wild garlic leaves
- 2 cups nettle leaves
- 1 onion, chopped
- 1 leek, sliced
- 1 potato, diced
- 4 cups vegetable stock
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
Wear gloves to pick and wash the nettle leaves. Rinse wild garlic leaves too.
Melt butter in a pot. Add onion and leek. Cook until soft.
Add potato and stock. Simmer for 10 minutes.
Toss in wild garlic and nettle leaves. Cook for 5 more minutes.
Blend the soup until smooth. Season with salt and pepper.
Serve hot with crusty bread. Enjoy your springtime soup!
Herby Broccoli & Pea Soup
Ingredients:
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 potato, diced
- 1/4 cup fresh basil leaves
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cooking until soft.
Toss in broccoli and potato. Cook for 5 minutes, stirring occasionally.
Pour in the stock and bring to a boil. Reduce heat and simmer for 6 minutes.
Add peas and cook for 3 more minutes until veggies are tender.
Remove from heat. Add basil and lemon juice.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your tasty, herby soup!
Creamy Spinach Soup
You’ll need:
- 1 onion, chopped
- 2 tablespoons butter
- 2 potatoes, diced
- 4 cups chicken broth
- 1 pound fresh spinach
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a pot over medium heat. Add onion and cook until soft.
Add potatoes and broth. Bring to a boil, then simmer for 15 minutes.
Stir in spinach and cook until wilted, about 5 minutes.
Blend the soup until smooth.
Stir in cream and season with salt and pepper.
Heat through and serve hot. Enjoy your creamy spinach soup!
Minty Pea & Potato Soup
Ingredients:
- 2 cups frozen peas
- 1 medium potato, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh mint leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pot. Add onion and garlic, cook until soft.
Add potato and broth. Bring to a boil, then simmer for 10 minutes.
Add peas and mint. Cook for 5 more minutes.
Blend the soup until smooth.
Season with salt and pepper.
Serve hot or chilled. Enjoy your minty pea and potato soup!
Pea & Ham Soup
Ingredients:
- 2 cups dried split peas
- 1 ham bone or 1 cup diced ham
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse the split peas and put them in a large pot.
Add the ham bone, onion, carrots, celery, broth, water, and bay leaf.
Bring to a boil, then reduce heat and simmer for about 1 hour.
Remove the ham bone and bay leaf. Shred any meat from the bone and return it to the pot.
Season with salt and pepper to taste.
Serve hot and enjoy your comforting pea and ham soup!
Broccoli & Kale Green Soup
Ingredients:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 2 cups chopped kale
- 4 cups vegetable broth
- 1 potato, diced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Add broccoli, kale, and potato. Stir and cook for 2 minutes.
Pour in vegetable broth. Bring to a boil, then simmer for 15 minutes.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your healthy green soup!
Cucumber, Pea & Lettuce Soup
Ingredients:
- 5 spring onions, chopped
- 1 medium cucumber, roughly chopped
- 1 little gem lettuce, roughly chopped
- 200g frozen peas
- 600ml vegetable stock
- Salt and pepper to taste
- 1 tablespoon butter or oil
Instructions:
Heat butter or oil in a large pot. Add spring onions and cook for 5 minutes until soft.
Add cucumber, lettuce, and peas to the pot. Stir well.
Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Or transfer to a regular blender.
Season with salt and pepper to your liking. Serve hot and enjoy your fresh spring soup!
Chicken, Lemon And Orzo Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 3/4 cup orzo pasta
- Zest and juice of 1 lemon
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until soft.
Add garlic and cook for 30 seconds. Pour in chicken broth and bring to a boil.
Reduce heat and add chicken and orzo. Simmer for 10 minutes or until orzo is tender.
Stir in lemon zest, lemon juice, and peas. Cook for 2-3 minutes until peas are warm.
Season with salt and pepper. Add fresh thyme if desired. Serve hot and enjoy!
Broccoli And Stilton Soup
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 lb broccoli florets
- 4 cups vegetable stock
- 1 cup crumbled Stilton cheese
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Toss in broccoli florets and cook for 2-3 minutes.
Pour in vegetable stock and bring to a boil. Reduce heat and simmer until broccoli is tender.
Use an immersion blender to puree the soup until smooth.
Stir in crumbled Stilton cheese until melted.
Season with salt and pepper to taste.
Serve hot and enjoy your creamy broccoli and Stilton soup!
Spring Vegetable Soup
Ingredients:
- 2 cups cannellini beans
- 1 leek, chopped
- 2 carrots, diced
- 1 bunch asparagus, cut into pieces
- 1 cup peas
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add leeks and garlic, cooking until soft.
Pour in vegetable broth and bring to a boil. Add carrots and simmer for 5 minutes.
Toss in cannellini beans, asparagus, and peas. Cook for another 5 minutes until vegetables are tender.
Stir in fresh basil and season with salt and pepper.
Serve hot and enjoy your light, fresh spring soup!
Chilled Radish, Watercress And Tahini Yogurt Soup
Ingredients:
- 1 bunch radishes, sliced
- 2 cups watercress
- 1 cup plain yogurt
- 2 tablespoons tahini
- 1 clove garlic, minced
- 2 cups vegetable broth
- Salt and pepper to taste
- Lemon juice to taste
Instructions:
Blend radishes, watercress, yogurt, tahini, and garlic until smooth.
Stir in vegetable broth. Season with salt, pepper, and lemon juice.
Chill the soup for at least 2 hours before serving.
Garnish with extra radish slices and watercress leaves if you like.
Lentil, Chicken, Spring Greens And Broccoli Soup
Ingredients:
- 1 cup dried lentils
- 2 chicken breasts, diced
- 4 cups chicken broth
- 2 cups chopped spring greens
- 1 cup broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Rinse lentils and set aside.
Heat olive oil in a large pot. Add onion and garlic, cook until softened.
Add chicken and cook until browned.
Pour in broth and lentils. Bring to a boil, then simmer for 15 minutes.
Add spring greens and broccoli. Cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy!
Cream Of Asparagus Soup
You’ll need:
- 2 lbs asparagus, trimmed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a pot over medium heat. Add onion and garlic, cook until soft.
Add asparagus, cook for 5 minutes until bright green.
Pour in chicken broth, bring to a boil. Simmer for 10 minutes until asparagus is tender.
Blend the soup until smooth.
Stir in cream, salt, and pepper.
Heat through and serve hot.
Chicken And Gnocchi Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup flour
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 pound potato gnocchi
- 2 cups spinach leaves
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 10 minutes, stirring often.
Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
Pour in chicken broth and bring to a simmer. Add chicken and gnocchi. Cook for 5 minutes.
Stir in spinach and cream. Simmer until spinach wilts and soup thickens slightly.
Season with salt and pepper. Serve hot and enjoy your tasty chicken and gnocchi soup!
Vegetarian Enchilada Soup
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, chopped
- 1 jalapeño, minced
- 4 cups vegetable broth
- 1 can enchilada sauce
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 4 oz cream cheese
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, bell pepper, and jalapeño. Cook for 10 minutes, stirring often.
Pour in broth, enchilada sauce, corn, tomatoes, and beans. Bring to a simmer and cook for 15 minutes.
Lower heat and add cream cheese. Stir until it melts.
Season with salt and pepper.
Serve hot with your favorite toppings like tortilla chips, cheese, or avocado.
Italian Wedding Soup
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups chopped spinach
- 1/2 cup small pasta (like orzo or acini di pepe)
- Salt and pepper to taste
Instructions:
Mix chicken, breadcrumbs, cheese, egg, garlic, and seasoning. Form into small meatballs.
Bring broth to a boil in a large pot. Add meatballs and simmer for 5 minutes.
Add pasta and cook until tender, about 6-8 minutes.
Stir in spinach and cook until wilted, about 2 minutes.
Season with salt and pepper. Serve hot with extra Parmesan if you like.
Creamy Fresh Asparagus Soup
Ingredients:
- 1 pound fresh asparagus
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Wash asparagus and cut off tough ends. Chop into 1-inch pieces.
Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds. Stir in asparagus and cook for 5 minutes.
Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until asparagus is tender.
Use an immersion blender to puree the soup until smooth. Stir in heavy cream.
Season with salt and pepper. Serve hot and enjoy your creamy asparagus soup!
Tortellini Primavera Soup
Ingredients:
- 1 tablespoon olive oil
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 1 package cheese tortellini
- 1 cup frozen peas
- 1 cup asparagus, cut into 1-inch pieces
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add zucchini and bell pepper, cooking for 5-7 minutes until tender.
Pour in vegetable broth and bring to a boil. Add tortellini and cook according to package directions.
Stir in peas and asparagus during the last 3 minutes of cooking. Season with salt and pepper.
Serve hot and enjoy your spring-inspired soup!
Carrot Ginger Soup
You’ll need:
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 6 cups carrots, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and ginger. Cook for 1 minute until fragrant.
Add carrots and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Season with salt and pepper to taste. Serve hot and enjoy your comforting carrot ginger soup!
Cheesy Cream Of Asparagus Soup
Ingredients:
- 1 pound asparagus, trimmed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cook until soft.
Add asparagus and chicken broth. Bring to a boil, then simmer for 10 minutes.
Blend the soup until smooth. Return to pot and stir in cream.
Add cheese and stir until melted. Season with salt and pepper.
Serve hot, garnished with extra cheese if desired.
Taco Soup
You’ll need:
- 1 lb ground beef
- 1 onion, chopped
- 2 cans diced tomatoes
- 1 can kidney beans
- 1 can corn
- 1 packet taco seasoning
- 1 cup water
- Toppings: cheese, sour cream, tortilla chips
Instructions:
Brown the beef and onion in a large pot.
Add tomatoes, beans, corn, seasoning, and water.
Simmer for 15-20 minutes.
Serve hot with your favorite toppings.