Go Back
Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large pot or Dutch oven
  • Blender

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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
  6. 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

Notes

This soup keeps well in the refrigerator for up to 3-4 days and can be frozen for up to 2-3 months.
QR Code linking back to recipe