These spring soup recipes are light, refreshing, and wonderful any time of the year!
I know what you’re probably thinking.
Soups are so much more appropriate for the cooler months of fall and winter when you just want to kick back and relax with a bowl of something warm and cozy.
But trust me, these spring soups will convince you that soup really does work for any season.
Many of these recipes make use of fresh produce, like tomatoes, asparagus, and spring onions.
There’s even a strawberry soup on this list if you prefer something a little sweeter.
Whatever your tastes may be, you’re bound to find some new favorites out of these incredible spring soup recipes.
This soup is vegan, and its main ingredients are cannellini beans, leeks, basil, asparagus, and spring vegetables, making it light, healthy, and delicious.
The best part is, it only takes 30 minutes to make, so it’s perfect for busy weeknights when you want to whip up a nutritious meal for the family.
I like to serve this one with some delicious rustic bread for dipping. Mmm!
Whenever I feel like I need to detox, I make a big pot of this ginger turmeric soup.
It’s so great for flushing out toxins, and it always gives me a nice reset.
Ginger aids in digestion, while turmeric acts as an anti-inflammatory agent.
The sweetness of the carrots rounds out the earthy flavor of this soup perfectly.
Most asparagus soups are pureed, but this one has more of a broth base, with chunks of asparagus swimming in it.
It also has onions, potatoes, and carrots, making it ideal for a nice, hearty lunch or a dinner that’s on the lighter side.
Whatever time of day you serve it, this is one recipe you’ll want to keep in your arsenal for years to come.
How can you go wrong with the stunning combination that is garlic and parmesan cheese?
Even though roasting garlic takes a little extra time, it’ll be worth it when you have your first taste of this velvety soup.
You’ll need a blender for this recipe to puree the soup, though an immersion blender will probably work just as well as the standing version.
I like to add extra Parmesan cheese to the top of mine. Everything is better with cheese!
5. Tomato Soup
There’s something about tomato soup that reminds me of being a kid.
My mom would always serve it paired with a tasty grilled cheese sandwich, and I always dipped the sandwich right into the soup.
I know you can always cheat and just pick up a can of classic Campbell’s tomato soup, but this homemade version is so much healthier!
Not to mention, the taste of the fresh tomatoes is just so much more flavorful.
You’ll ditch the can for good after you make this. I promise.
Split pea soup is another favorite of mine from my childhood.
However, I’ve been trying to eat more plant-based when I can and split pea usually contains ham or bacon.
That’s why I was so happy when I discovered this vegan version! It has all of the flavor of the soup I know and love, and I honestly don’t miss the meat one bit.
Making this soup even better is the fact that it can be made in the slow cooker. A win-win!
7. Taco Soup
This recipe is credited to the queen of southern cooking herself, Paula Deen, so you know it’s over-the-top good!
It’s basically everything you love about tacos in a one-pot dish, which is pretty tough to beat.
When you make this soup, don’t forget to go as overboard as you want with the toppings. I like mine with tortilla strips, tons of cheese, fresh avocado, and cilantro.
This soup is healthy, light, and has such an earthy flavor. If you’re wondering what ramps are, they’re basically just wild leeks.
You can also use green onions in place of them if leeks aren’t in season where you are.
The soup also has asparagus, ginger root, spinach, radishes, and fresh mint for the garnish, which gives it such a pleasant finishing touch.
9. Spinach Soup
If you’re someone who isn’t a huge fan of spinach, this recipe will totally change your mind about it!
This pureed soup is rich, smooth, and has such a delicious flavor, thanks to the addition of potatoes and garlic.
It also includes a recipe for homemade croutons for a garnish, which adds such a wonderful crunch to each bite.
You can also top this soup with a dash of heavy cream, or use a plant-based cream if you want to make it vegan.
10. Artichoke Soup
Before I tried this soup, I’d only had artichokes as an addition to a salad or as a pizza topping.
But let me just tell you — artichokes make the most fabulous pureed soup!
This creamy soup is topped with parmesan and sour cream, which makes it even more over-the-top.
From start to finish, it’ll only take you 30 minutes to whip up.
I like to serve this as a starter when I’m having company over for dinner. It’s always a hit!
11. Arugula Soup
Arugula has that peppery flavor that just can’t be beat, which is why I love using it as a base for salads.
The same unique taste comes through in this decadent soup, which also has leeks, potatoes, and shallots to help bulk it up a little.
Topped with a cucumber drizzle and garlic croutons, this soup makes for one very restaurant-worthy meal.
This creamy soup reminds me of a warm hug.
It’s so creamy and smooth, and since it only requires six ingredients, it’s a cinch to make, to boot.
It contains spring onions, potatoes, garlic, stock, butter, and cream — that’s it!
In just 45 minutes, you’ll have one of the most satisfying spring soups you’ve ever tasted.
This is an authentic Polish recipe for sorrel soup, or zupa szczawiowa (ZOO-pah shchtah-vee-YOH-vah).
Spring is the best time for sorrel, and it’s packed with so many healthy vitamins and minerals.
This hearty soup also contains potatoes, carrots, and parsley, but it’s the hard-cooked eggs that are served on top of the soup that really make it stand out.
If you want to impress your family with a traditional Polish meal, start with this soup, then move on to some homemade pierogies. They’ll be left speechless.
Minestrone soup is a classic Italian favorite that’s packed with veggies and is brimming with flavor.
In this spring version, you’ll fill up on leeks, carrots, zucchini, spinach, peas, and celery.
Pasta is left out of this recipe, so it’s much lighter and also more low-carb friendly.
The soup takes about 10 minutes of prep time and comes together in about 30 minutes after that.
I like to think of this soup as a more interesting version of classic vegetable soup.
Packed with leeks, potatoes, carrots, peppers, asparagus, and rhubarb, it’s hearty, sophisticated, and beautifully colorful, too.
It really makes the most of fresh spring vegetables, and each one shines in its own right.
This easy soup can be prepared in as little as 25 minutes, which is yet another reason it’s a guaranteed winner.
16. Strawberry Soup
Fruit soups don’t get enough love! This strawberry soup is one of the best ways to use up freshly-picked berries.
All you’ll need to make it are strawberries, orange juice, yogurt, sugar, ginger, and fresh mint.
It’s best served chilled, and it’s such a refreshing treat on a warmer spring day.
It’s so good, in fact, that you could probably even get away with serving it as dessert. It’s a very healthy alternative to cake, cookies, and pies.
17. Dandelion Soup
I know, I know. Dandelion soup doesn’t sound appetizing when you first hear the recipe title. But I’m telling you, this will be such a pleasant surprise!
You can find fresh dandelion greens at farmer’s markets and specialty grocery stores.
The other ingredients include onion, carrots, garlic, chicken broth, and frozen cheese tortellini, which really round out the soup nicely.
Since it’s packed with nutrients, this is a meal you can feel good about feeding your family.
18. Ajo Blanco
This is a traditional Spanish soup that originates from the southern part of the country.
It’s a chilled almond soup that has a very unique and distinct flavor.
When it comes to the almonds, however, it’s recommended that you use Marcona almonds, as they’ll result in the best-tasting soup.
Since it’s served chilled and there’s no cooking involved, the soup can be made in about 15 minutes.
Just keep in mind that you’ll want to soak the almonds overnight before making it.
Fennel is yet another one of those ingredients that have a very distinct flavor that you really can’t get from anything else. It’s almost like licorice.
This simple soup is also made with white beans, tomatoes, chicken broth, spinach, and spices.
At only 152 calories per serving, I like to make a big pot of this and eat it for lunch throughout the week.
20. Lobster Bisque
Oh, lobster bisque, is there anything better than you?
Even if you’re not a fan of traditional steamed lobster, you may just become a fan of the shellfish once you taste this bisque.
It’s rich, buttery, and honestly feels like velvet on your tongue. It’s a cream-based soup, so it definitely stands on its own as a meal.
Served with a delicious French bread on the side, it’s nothing short of to die for.
This is the best gazpacho recipe I’ve found to date!
It’s not only delicious and refreshing, but the bright yellow-orange color makes it so appetizing to the eyes as well.
This version is made with tomatoes, red bell pepper, cucumbers, basil, onions, garlic, olive oil, and sherry.
It’s the perfect thing to serve on a hot day, or when you’re craving something light, healthy, and that has a real “wow” factor.
This Belgian endive soup may be simple, but it’s simply unforgettable after the first taste! It’s vegan and gluten-free, so it works with a range of different diets.
The base of the soup is made with endive, potatoes, onions, and vegetable broth, but it’s the caramelized onion garnish that makes it a true show-stopper.
It’s so heavenly, you’ll wonder how you ever lived without the recipe.
Carrots and pink grapefruit may sound like an odd combination, but you’ll be surprised at just how well the sour and sweet flavors pair together.
The contrasting tastes are balanced out with the starch of potatoes and the smoothness of heavy cream.
You can put it together in just about 25 minutes, and you’ll want to make sure you have a food processor.
Serve this at your next dinner party, and guests will wonder, “What exactly is IN this soup?!”
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