Cream of Spring Vegetable Soup (Easy & Velvety Recipe)

Name: Cream of Spring Vegetable Soup (Easy & Velvety Recipe)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tbsp unsalted butter (or olive oil); 1 large yellow onion (chopped); 2 stalks celery (chopped); 3 cloves garlic (minced); 1 lb asparagus (trimmed and cut into 1-inch pieces); 1 medium russet potato (peeled and diced); 10 oz frozen or fresh peas; 4 cups vegetable broth; 1/2 cup heavy cream (or full-fat coconut milk for vegan); 1/4 cup fresh dill (chopped); 1 tbsp fresh lemon juice; 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground)

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Capture the essence of spring in a bowl with this vibrant and luscious Cream of Spring Vegetable Soup. This recipe transforms fresh, seasonal produce into a velvety-smooth soup that’s both comforting and elegant. It’s the perfect way to celebrate the season’s bounty, delivering a rich, flavorful experience with every spoonful. Whether you’re seeking a light lunch or a sophisticated starter for dinner, this soup is your answer.

We’ve designed this recipe to be straightforward and utterly delicious. Forget complicated steps; we focus on simple techniques that enhance the natural sweetness of spring vegetables. The result is a beautifully green, deeply nourishing soup that will become an instant favorite.

Why This Cream of Spring Vegetable Soup is a Must-Try

Incredibly Flavorful: We build layers of flavor by sweating aromatics and using a quality vegetable broth, letting the fresh vegetables be the star.
Velvety Smooth Texture: A simple blending technique and a touch of cream create a luxurious, silky-smooth consistency without being heavy.
Versatile & Adaptable: This recipe is a fantastic base. You can easily make it vegan or gluten-free, or swap in your favorite spring vegetables.
Quick & Easy: From chopping to serving, this soup comes together in under an hour, making it perfect for a weeknight meal.

A close-up shot of a spoonful of fresh vegetable soup, garnished with herbs and ready to eat. — Every spoonful is packed with fresh, vibrant flavor.

Key Ingredients for the Perfect Spring Soup

The magic of this soup lies in its simplicity and the quality of its ingredients. Using the freshest produce will yield the most vibrant flavor.

Aromatics: Yellow onion and garlic form the savory foundation. Leeks are a fantastic addition for a milder, sweeter onion flavor.
Vegetables: We use a classic combination of asparagus, fresh or frozen peas, and celery. A russet potato is the secret ingredient for a naturally creamy texture.
Fat: Unsalted butter adds richness, but olive oil works wonderfully too.
Liquid: A high-quality vegetable broth is essential. For an even richer soup, you can use chicken broth.
Creaminess: Heavy cream provides that luxurious, silky finish. See the variations section for dairy-free alternatives.
Herbs & Seasoning: Fresh dill, salt, and black pepper are all you need. A squeeze of fresh lemon juice at the end brightens everything up.

How to Make Cream of Spring Vegetable Soup: Step-by-Step

Making this creamy soup is a simple, rewarding process. Follow these steps for a perfect result every time.

Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer the Vegetables: Add the diced potato, asparagus, peas, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes and asparagus are very tender.
Blend the Soup: Carefully transfer the soup to a high-speed blender in batches. Blend until completely smooth and velvety. Alternatively, use an immersion blender directly in the pot.
Add Cream and Herbs: Return the blended soup to the pot over low heat. Stir in the heavy cream, fresh dill, salt, and pepper. Heat gently, but do not let it boil.
Finish and Serve: Stir in the fresh lemon juice just before serving. Taste and adjust seasoning if necessary. Garnish with extra dill, a swirl of cream, or homemade croutons.

An overhead shot of a creamy spring soup in a white bowl, showing its velvety texture and bright green color. — The perfect velvety texture of our spring vegetable soup.

Tips for the Best Creamy Vegetable Soup

Don’t Rush the Aromatics: Sweating the onions and celery slowly over medium heat builds a deep, sweet flavor base that makes a huge difference.
Blend Thoroughly: For the silkiest texture, blend the soup for at least 1-2 minutes per batch in a high-speed blender. Be sure to vent the lid to allow steam to escape safely.
Don’t Boil the Cream: Once you add the cream, keep the heat low. Boiling can cause the cream to curdle.
Finish with Acidity: The final squeeze of lemon juice is crucial. It cuts through the richness and makes all the fresh vegetable flavors pop. For another dish that perfectly balances creaminess with a touch of citrus, try this Greek Lemon Chicken Soup.

Recipe Variations & Substitutions

This recipe is incredibly flexible. Here are a few ideas to make it your own:

Vegan Cream of Vegetable Soup: To make this recipe vegan, use olive oil instead of butter and substitute the heavy cream with full-fat coconut milk or a cashew cream (1 cup raw cashews soaked and blended with 1/2 cup water).
Gluten-Free: This recipe is naturally gluten-free! Just ensure your vegetable broth is certified gluten-free.
Other Spring Vegetables: Feel free to add or substitute other spring produce like spinach, zucchini, or fresh fava beans.
Make it a Full Meal: For a heartier main course, this soup pairs beautifully with crusty bread or a fresh salad like our Strawberry Spinach Salad. It’s also delicious alongside a savory main, like this easy One-Pan Balsamic Chicken.

Storage and Reheating Instructions

Proper storage is key to enjoying this soup later.

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through. Avoid boiling. You may need to add a splash of broth or water to thin it to your desired consistency.
Freezing: For best results, freeze the soup *before* adding the cream and dill. Let the blended soup base cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in the cream and fresh herbs before serving.

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What are the best vegetables for a spring soup?

The best vegetables are those that are in season. For this recipe, we love the combination of asparagus, peas, and celery. You could also add leeks, spinach, zucchini, or fresh fava beans for great results.

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How can I make this cream of vegetable soup vegan?

To make this soup vegan, simply use olive oil instead of butter for sautéing. For the creamy element, replace the heavy cream with 1/2 cup of full-fat coconut milk or a homemade cashew cream.

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How do you thicken vegetable soup without flour?

This recipe uses a peeled and diced russet potato to add natural creaminess and thickness without any flour. Blending the potato with the other vegetables creates a wonderfully thick and velvety texture.

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Can you freeze cream of spring vegetable soup?

Yes, but for the best texture, we recommend freezing the soup before adding the dairy. Allow the blended soup base to cool, then freeze for up to 3 months. Thaw, reheat gently, and then stir in the heavy cream and fresh herbs before serving.

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What should I serve with this soup?

This soup is wonderful on its own, but it pairs perfectly with crusty bread for dipping, a fresh green salad, or a simple sandwich. It can also be served as an elegant starter for a larger dinner.

Enjoy This Taste of Spring!

This Cream of Spring Vegetable Soup recipe is a true celebration of the season. It’s simple, elegant, and packed with fresh flavor. We know you’ll love making and sharing it.

If you try this recipe, please leave a comment below! We’d love to hear how it turned out. For more delicious inspiration, be sure to follow us on Pinterest.