This Cream of Spring Vegetable Soup is a delightfully creamy and vibrant dish, perfect for celebrating the season’s freshest produce; it’s wonderfully easy to make and a nourishing option for any meal.
Key Ingredients for Cream of Spring Vegetable Soup
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn kernels
- 1 cup chopped asparagus (about 1 bunch)
- 1 cup chopped zucchini or yellow squash
- 1/2 cup heavy cream or unsweetened cashew cream (for dairy-free)
- 1/4 cup fresh dill, chopped, plus extra for garnish
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Optional toppings: croutons, a swirl of extra cream, a sprinkle of fresh chives, a squeeze of lemon juice
How to Make Cream of Spring Vegetable Soup
This Cream of Spring Vegetable Soup is incredibly easy, requiring minimal prep and coming together in under 30 minutes. Its velvety texture and burst of fresh flavors make it a satisfying and nourishing meal from start to finish. The simple sauté and simmer method ensures a delicious outcome every time.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Broth and Seasonal Vegetables: Pour in the vegetable broth. Bring the mixture to a gentle simmer. Add the peas, corn kernels, chopped asparagus, and chopped zucchini or yellow squash to the pot.
- Simmer Until Tender: Cover the pot and let the soup simmer for about 10-15 minutes, or until all the vegetables are tender but still vibrant in color. Avoid overcooking, as the vegetables should retain a slight bite.
- Blend for Creaminess: Carefully transfer about half of the soup mixture to a blender. Blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot and blend until a portion of the soup is blended to your desired creaminess, leaving some vegetables whole for texture). Return the blended soup to the pot.
- Add Cream and Herbs: Stir in the heavy cream (or cashew cream for a dairy-free option), chopped fresh dill, and chopped fresh parsley. Heat gently for a few more minutes until the soup is warmed through, but do not boil.
- Season and Serve: Season the Cream of Spring Vegetable Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. Garnish with extra fresh dill, parsley, or your favorite toppings.
Why You’ll Love This Cream of Spring Vegetable Soup
You’ll adore this Cream of Spring Vegetable Soup for its incredibly fresh, vibrant flavors that taste like pure sunshine in a bowl. Unlike heavier cream soups, this recipe focuses on the natural sweetness and delicate character of spring vegetables, creating a light yet utterly satisfying meal that’s perfect for a refreshing lunch or a delightful appetizer. Plus, making it at home saves you money compared to ordering from a restaurant, and the ability to customize with your favorite seasonal produce or add delightful toppings like crunchy croutons or a swirl of zesty lemon makes it truly special.
This delightful soup is a fantastic way to use up those farmers’ market treasures or frozen gems, proving that wholesome, delicious meals don’t have to break the bank. It’s much easier on the wallet than many store-bought or cafe versions, and the fact that you can control every ingredient means you’re getting the freshest, most flavorful soup possible. So, why not give this Cream of Spring Vegetable Soup a try and let its bright, comforting flavors brighten your day?
Storing and Reheating Tips
Properly storing and reheating your Cream of Spring Vegetable Soup is key to enjoying its deliciousness throughout the week.
- Refrigeration: Once cooled to room temperature, transfer the soup to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even tastier the next day!
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can affect the texture. Alternatively, you can reheat individual portions in the microwave. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency.
- Freezing: For longer storage, this Cream of Spring Vegetable Soup freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and then reheat as directed above.
Final Thoughts
This Cream of Spring Vegetable Soup is a testament to the simple beauty of seasonal ingredients, offering a comforting and nutritious meal that’s a joy to make and eat. We encourage you to gather your favorite spring vegetables and whip up a batch of this delightful soup – your taste buds will thank you!
Cream of Spring Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large yellow onion, finely chopped, 2 cloves garlic, minced
- Pour in the vegetable broth. Bring the mixture to a gentle simmer. Add the peas, corn kernels, chopped asparagus, and chopped zucchini or yellow squash to the pot.4 cups vegetable broth (low sodium preferred), 1 cup fresh or frozen peas, 1 cup fresh or frozen corn kernels, 1 cup chopped asparagus (about 1 bunch), 1 cup chopped zucchini or yellow squash
- Cover the pot and let the soup simmer for about 10-15 minutes, or until all the vegetables are tender but still vibrant in color. Avoid overcooking, as the vegetables should retain a slight bite.
- Carefully transfer about half of the soup mixture to a blender. Blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot and blend until a portion of the soup is blended to your desired creaminess, leaving some vegetables whole for texture). Return the blended soup to the pot.
- Stir in the heavy cream (or cashew cream for a dairy-free option), chopped fresh dill, and chopped fresh parsley. Heat gently for a few more minutes until the soup is warmed through, but do not boil.1/2 cup heavy cream or unsweetened cashew cream (for dairy-free), 1/4 cup fresh dill, chopped, 1/4 cup fresh parsley, chopped
- Season the Cream of Spring Vegetable Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. Garnish with extra fresh dill, parsley, or your favorite toppings.Salt and freshly ground black pepper to taste, 1/4 cup fresh dill, chopped, 1/4 cup fresh parsley, chopped, Optional toppings: croutons, a swirl of extra cream, a sprinkle of fresh chives, a squeeze of lemon juice