27+ Delicious Spring Vegetarian Soup Recipes to Celebrate the Season

Spring is a time for renewal, and what better way to embrace the season than with fresh, vibrant, and nourishing vegetarian soups?

As the weather warms and the abundance of fresh, seasonal vegetables hits the market, there’s no better way to make the most of spring’s bounty than by crafting wholesome soups.

These soups are light, refreshing, and packed with nutrients—perfect for the transition from cold winter meals to lighter, brighter dishes.

Whether you’re looking for creamy, chunky, or broth-based soups, there’s a vegetarian option to suit every taste.

From the sweetness of peas to the earthy notes of asparagus, spring brings a range of fresh ingredients that make each soup recipe unique and flavorful.

In this blog, we’ll share 27+ spring vegetarian soup recipes that will delight your taste buds and keep you feeling nourished and satisfied all season long.

27+ Delicious Spring Vegetarian Soup Recipes to Celebrate the Season

Spring’s bounty offers a colorful array of vegetables that lend themselves perfectly to the creation of light and refreshing vegetarian soups.

Whether you’re after something hearty or a simple, brothy dish, these 27+ spring vegetarian soup recipes will become your go-to for easy, nutritious meals.

Not only are they packed with vibrant flavors, but they are also a fantastic way to incorporate more vegetables into your diet.

These recipes are versatile enough to be enjoyed as a starter, light lunch, or even a main dish.

So, embrace the season and explore the endless possibilities that spring vegetables offer, all while enjoying a warm, comforting bowl of soup.

With these spring soups, you’ll savor the flavors of the season while staying healthy and satisfied.

Spring Vegetable Medley Soup

This vibrant Spring Vegetable Medley Soup is a delightful celebration of seasonal produce. Packed with fresh peas, carrots, asparagus, and leeks, this soup offers a nourishing, light, and flavorful option for those looking to enjoy the season’s best vegetables. A quick and easy recipe, it’s perfect for a light lunch or an appetizer at dinner.

Ingredients:

• 1 tbsp olive oil
• 1 leek, thinly sliced
• 2 medium carrots, diced
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, chopped
• 4 cups vegetable broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 tsp lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leek and sauté for 3-4 minutes until softened.
2. Add the diced carrots and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Add the peas and asparagus, and cook for about 5-7 minutes, until the vegetables are tender but still vibrant.
5. Stir in the fresh parsley, dill, salt, pepper, and a squeeze of lemon juice.
6. Remove from heat and allow the soup to cool slightly before serving.

This Spring Vegetable Medley Soup is a wonderful way to embrace the season’s bounty, offering a light yet filling meal. The combination of fresh herbs, a hint of lemon, and vibrant vegetables creates a symphony of flavors that are both refreshing and comforting. Whether served as a main dish or a starter, this soup is a perfect choice for anyone looking to enjoy the simple pleasures of springtime produce.

Creamy Spring Pea and Mint Soup

This creamy, velvety Spring Pea and Mint Soup is an elegant yet simple dish that combines the sweetness of peas with the refreshing coolness of mint. Blended to perfection, it’s a smooth, bright, and slightly tangy soup that’s sure to please. Ideal for a light lunch or a warm dinner when paired with crusty bread, it captures the essence of spring in every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh or frozen peas
• 3 cups vegetable broth
• 1/2 cup coconut milk (or cream for a richer version)
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• 1 tbsp lemon zest (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the peas and vegetable broth, bringing the mixture to a boil. Reduce to a simmer and cook for 10 minutes.
3. Once the peas are tender, remove the pot from the heat and stir in the coconut milk and fresh mint leaves.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
5. Season with salt, pepper, and a dash of lemon zest for extra brightness.
6. Serve hot or chilled with extra mint leaves as garnish.

This Creamy Spring Pea and Mint Soup offers a refreshing and sophisticated twist on classic pea soup. The addition of mint and coconut milk elevates the flavors, creating a dish that’s both rich and light. Its smooth texture and natural sweetness make it a standout spring dish, ideal for anyone looking to indulge in the freshness of the season while keeping the meal light and rejuvenating.

Asparagus and Potato Soup

Asparagus and Potato Soup is a comforting yet light vegetarian dish that highlights the earthy flavor of asparagus combined with the smooth, creamy texture of potatoes. This hearty soup offers a balance of richness and freshness, making it a perfect choice for a spring dinner. Easy to prepare, it’s a wonderful way to enjoy both seasonal produce and satisfying comfort food.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb asparagus, trimmed and chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional for creaminess)
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped
• A squeeze of lemon juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 5 minutes.
2. Add the chopped asparagus and potatoes to the pot, stirring to combine with the onion and garlic.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
5. Stir in the milk or cream if desired for a creamier texture, then season with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
6. Serve hot, garnished with fresh chives.

Asparagus and Potato Soup is a lovely, satisfying dish that brings out the best of spring produce. The creamy texture paired with the freshness of asparagus makes for a comforting yet light meal that can easily be made ahead and enjoyed throughout the week. Whether served for lunch or dinner, this soup will surely become a favorite go-to for springtime cooking, offering the perfect balance of flavor, warmth, and freshness.

Spring Lemon and Zucchini Soup

This bright and zesty Spring Lemon and Zucchini Soup is a refreshing way to celebrate the season’s bounty. The creamy base of zucchini and potatoes is elevated with a tangy hint of lemon and the warmth of garlic, creating a light yet satisfying dish. It’s perfect for spring lunches or dinners, offering both comfort and a burst of citrusy freshness.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the zucchini and potatoes, stirring them into the onion and garlic mixture. Cook for 3-4 minutes to lightly soften the vegetables.
3. Pour in the vegetable broth, bringing the mixture to a boil. Lower the heat and simmer for about 15 minutes, until the potatoes and zucchini are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, pulse the blender a few times to keep some pieces intact.
5. Stir in the lemon zest, lemon juice, and fresh basil, then season with salt, pepper, and red pepper flakes (if using).
6. Serve hot with extra basil leaves for garnish.

This Spring Lemon and Zucchini Soup is a delightful, light, and zesty dish that combines the freshness of zucchini with the bright acidity of lemon. It’s a wonderful balance of creamy comfort and citrusy punch, making it a perfect soup to enjoy during the warmer spring months. The addition of fresh basil adds a touch of herbaceous depth, making each spoonful a refreshing experience. It’s a simple yet elevated dish that pairs beautifully with a fresh salad or crusty bread.

Roasted Tomato and Basil Soup

This Roasted Tomato and Basil Soup is a rich, savory dish that brings the essence of summer into the spring season. Roasting the tomatoes enhances their sweetness and depth of flavor, while fresh basil adds a fragrant, peppery kick. The result is a comforting, smooth, and flavorful soup that works perfectly as a starter or a light main course.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups fresh tomatoes, quartered
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp fresh basil, chopped (plus extra for garnish)
• 1/2 cup coconut milk or cream (optional)
• Salt and pepper to taste
• A pinch of sugar (optional, depending on the sweetness of tomatoes)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the quartered tomatoes and chopped bell pepper on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until softened and slightly caramelized.
2. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted tomatoes and bell pepper to the pot, stirring to combine with the onion and garlic.
4. Pour in the vegetable broth and bring to a simmer, cooking for another 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
6. Stir in the chopped basil and coconut milk (if using), then season with salt, pepper, and a pinch of sugar if needed.
7. Serve hot, garnished with fresh basil.

This Roasted Tomato and Basil Soup is a comforting classic that brings the flavors of spring and summer together. The roasting process intensifies the natural sweetness of the tomatoes, while the fresh basil brightens the soup with its aromatic presence. Whether served on a cool spring evening or as a warm appetizer, this soup is sure to satisfy your taste buds with its depth of flavor and smooth, creamy texture. Paired with a grilled cheese or a fresh baguette, it’s a simple yet delightful meal that celebrates the essence of seasonal ingredients.

Spinach and White Bean Soup

Spinach and White Bean Soup is a hearty and nutritious vegetarian dish that combines the earthiness of spinach with the creaminess of white beans. This soup is packed with protein, fiber, and rich flavors, making it a great option for a light dinner or lunch. A perfect balance of fresh greens and beans, it’s both filling and refreshing, ideal for any spring day.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chopped spinach to the pot, stirring until wilted, about 2-3 minutes.
3. Stir in the white beans, vegetable broth, oregano, and thyme. Bring to a boil, then reduce to a simmer.
4. Cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
5. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
6. Serve hot, garnished with grated Parmesan if desired.

This Spinach and White Bean Soup is a wonderfully healthy and satisfying dish that makes the most of fresh, springtime ingredients. The creamy white beans give the soup a hearty texture, while the spinach offers a fresh, green burst of flavor. It’s a perfect choice for anyone looking for a comforting yet light vegetarian soup that’s full of nutrients. Whether enjoyed on its own or with a slice of toasted bread, this soup is a perfect way to nourish both body and soul during the spring season.

Carrot and Ginger Soup

Carrot and Ginger Soup is a vibrant and aromatic dish that perfectly blends the sweetness of carrots with the warmth of fresh ginger. This light yet flavorful soup is not only comforting but also provides a healthy boost with the anti-inflammatory benefits of ginger. It’s a quick and easy recipe that’s perfect for a nourishing lunch or a light dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and grated
• 3 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• 1/4 tsp ground cumin (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the grated ginger and cook for another 1-2 minutes, stirring to release its fragrance.
3. Stir in the chopped carrots and cook for 3-4 minutes, allowing them to lightly soften.
4. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Cook for 15-20 minutes, until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Stir in coconut milk for added creaminess, and season with salt, pepper, and ground cumin if using.
7. Serve hot, garnished with fresh cilantro.

This Carrot and Ginger Soup is a beautifully balanced dish that combines the sweetness of carrots with the sharp, spicy kick of ginger. It’s a refreshing soup with a silky smooth texture, perfect for both warming up on a cool spring day or as a light meal during warmer weather. The addition of coconut milk adds a creamy richness that complements the vibrant flavors. Whether enjoyed as a starter or a main dish, this soup is both healthy and satisfying, offering a wonderful blend of flavors and nutrients.

Creamy Broccoli and Cauliflower Soup

This Creamy Broccoli and Cauliflower Soup is a comforting and creamy dish that makes the most of two popular spring vegetables. Blending broccoli and cauliflower creates a smooth, velvety texture, while the addition of garlic and herbs enhances the flavor. It’s a rich yet light soup that can be enjoyed as a stand-alone meal or paired with crusty bread for a more substantial dish.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the broccoli and cauliflower florets, stirring them into the onion and garlic. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches.
5. Stir in milk or cream for a richer texture, and season with thyme, salt, and pepper.
6. Serve hot, garnished with fresh parsley.

This Creamy Broccoli and Cauliflower Soup is a delightful, comforting dish that’s perfect for spring. The combination of two nutrient-dense vegetables creates a rich, velvety texture, while the subtle flavors of thyme and garlic round out the dish. Whether you choose to add milk or cream for extra richness, this soup is both satisfying and healthy. It’s an ideal choice for those looking for a creamy soup that doesn’t feel overly heavy, and it pairs wonderfully with a slice of whole-grain bread.

Spring Herb and Pea Soup

This Spring Herb and Pea Soup is a light and fragrant dish, bursting with the fresh flavors of peas and herbs. The peas give the soup a natural sweetness, while a medley of fresh spring herbs—such as mint, parsley, and thyme—add depth and brightness. It’s an easy-to-make, wholesome soup that captures the essence of spring in every bowl.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups fresh peas (or frozen)
• 4 cups vegetable broth
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the peas to the pot, stirring for 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-12 minutes, until the peas are tender.
4. Add the chopped parsley, mint, and thyme, and stir to combine.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Season with salt, pepper, and a squeeze of lemon juice for brightness.
7. Serve hot or chilled, garnished with additional fresh herbs.

This Spring Herb and Pea Soup is a light, vibrant dish that celebrates the fresh, herbal flavors of the season. The peas add natural sweetness, while the mix of parsley, mint, and thyme creates a refreshing depth of flavor that makes every bite a little burst of spring. It’s perfect for a quick lunch or a starter to a larger meal, and can easily be made ahead for convenience. The soup is equally delicious served hot or cold, making it a versatile dish for any spring gathering.

Asparagus and Potato Soup

Asparagus and Potato Soup is a creamy and satisfying dish that brings together the earthy flavor of asparagus with the hearty texture of potatoes. The addition of leeks and fresh herbs makes the soup rich and flavorful, while still feeling light and refreshing for spring. This soup is perfect as a starter or a meal on its own, ideal for a spring evening.

Ingredients:

• 1 tbsp olive oil
• 1 leek, cleaned and chopped (white and light green parts)
• 3 medium potatoes, peeled and diced
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional)
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leek and cook for 5-7 minutes until softened and fragrant.
2. Add the diced potatoes and chopped asparagus, stirring them in with the leek. Cook for 3-4 minutes to lightly soften.
3. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for about 15-20 minutes, until the potatoes and asparagus are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Stir in the milk or cream for added richness and flavor. Season with thyme, salt, and pepper.
6. Serve hot, garnished with fresh parsley.

This Asparagus and Potato Soup is a comforting yet light dish that perfectly embodies the flavors of spring. The smooth, creamy texture combined with the fresh, grassy notes of asparagus makes this soup feel both hearty and refreshing. The addition of leeks and thyme enhances the soup with depth and fragrance. It’s a simple, elegant option that’s easy to prepare, and it pairs wonderfully with a piece of toasted bread or a fresh salad for a complete meal.

Pea and Mint Soup

Pea and Mint Soup is a fresh, vibrant dish that showcases the natural sweetness of peas, paired with the cooling, aromatic flavor of mint. This simple yet elegant soup is light, refreshing, and perfect for spring. The smooth, creamy texture combined with the fresh mint gives this soup a burst of flavor, making it an ideal dish to enjoy as the weather warms.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cups fresh peas (or frozen)
• 4 cups vegetable broth
• 1/2 cup fresh mint, chopped
• 1/2 cup spinach (optional, for added color)
• Salt and pepper to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the peas to the pot and cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, until the peas are tender.
4. Stir in the fresh mint and spinach (if using), and cook for another 2-3 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt, pepper, and a squeeze of lemon juice if desired.
7. Serve hot or chilled, garnished with additional mint leaves.

Pea and Mint Soup is a simple, light, and refreshing dish that beautifully captures the essence of spring. The sweetness of the peas pairs perfectly with the cooling mint, creating a harmonious balance of flavors. Whether served hot or cold, this soup is a versatile and elegant addition to any spring meal. It’s perfect as a starter, but can also be enjoyed on its own with a slice of crusty bread for a light lunch. It’s a lovely, vibrant dish that celebrates the season’s freshest ingredients.

Sweet Corn and Tomato Soup

Sweet Corn and Tomato Soup is a vibrant and hearty dish that celebrates the fresh flavors of early summer corn and tomatoes, making it an ideal springtime soup. The natural sweetness of the corn, combined with the acidity of the tomatoes and a hint of basil, creates a comforting yet light soup that’s bursting with flavor. This soup is easy to prepare and makes a delicious lunch or dinner option.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh corn kernels (or frozen corn)
• 3 large tomatoes, chopped
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• A pinch of sugar (optional)
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the corn and cook for 3-4 minutes to allow the flavors to meld.
3. Add the chopped tomatoes to the pot and cook for another 5 minutes, allowing the tomatoes to release their juices.
4. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Cook for about 15 minutes, allowing the flavors to blend.
5. Use an immersion blender to blend the soup until smooth, or pulse a few times for a chunkier texture.
6. Stir in the fresh basil, and season with salt, pepper, and a pinch of sugar if the tomatoes are too acidic.
7. Serve hot, garnished with additional basil leaves.

Sweet Corn and Tomato Soup is a delightful, flavorful dish that perfectly captures the fresh, vibrant tastes of spring and early summer. The combination of sweet corn and tangy tomatoes is both satisfying and refreshing, while the fresh basil adds a fragrant herbaceous note. This soup is incredibly versatile, making it an excellent choice for a light lunch or dinner. Whether served with a side of grilled cheese or a simple salad, it’s a comforting and delicious way to enjoy seasonal produce.

Spinach and Leek Soup

Spinach and Leek Soup is a simple yet flavorful spring dish that combines the mild sweetness of leeks with the vibrant, earthy taste of fresh spinach. This light and healthy soup is not only easy to prepare but also packed with nutrients. The creamy texture and subtle sweetness from the leeks make it a perfect choice for a satisfying springtime meal.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, cleaned and chopped (white and light green parts)
• 4 cups fresh spinach leaves
• 3 cups vegetable broth
• 2 medium potatoes, peeled and diced
• 1/2 cup milk or cream (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leeks and sauté for about 5 minutes, until softened.
2. Add the diced potatoes and cook for another 3 minutes, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, until the potatoes are tender.
4. Add the spinach leaves to the pot and cook for an additional 3-4 minutes until wilted.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Stir in the milk or cream for added richness, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or parsley.

Spinach and Leek Soup is a fresh, light, and nourishing dish that highlights the flavors of spring. The creamy texture and the earthy taste of spinach, paired with the subtle sweetness of leeks, create a soothing and wholesome meal. This soup is not only comforting but also packed with vitamins and minerals, making it a healthy choice for any spring lunch or dinner. It’s an easy-to-make, delicious soup that can be enjoyed by the whole family, whether served on its own or paired with a crusty slice of bread.

Tomato and Basil Soup

Tomato and Basil Soup is a classic and timeless soup that celebrates the bold, tangy flavor of ripe tomatoes paired with the aromatic freshness of basil. This light yet rich soup is perfect for spring when tomatoes are in season and full of flavor. It’s a comforting dish that can be enjoyed warm or chilled, offering a delightful combination of sweetness and acidity that works wonderfully with fresh herbs.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups ripe tomatoes, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/2 tsp sugar (optional)
• A splash of cream (optional, for added richness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes, until softened.
2. Stir in the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to release their juices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to combine.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender for a smoother texture.
5. Stir in the fresh basil and season with salt, pepper, and a pinch of sugar if needed to balance the acidity of the tomatoes.
6. For a creamier texture, add a splash of cream before serving.
7. Serve hot, garnished with additional basil leaves or a drizzle of olive oil.

Tomato and Basil Soup is a comforting and flavorful dish that never goes out of style. The combination of sweet, ripe tomatoes and fragrant basil makes this soup a perfect dish to enjoy in the spring. The smooth, velvety texture and fresh herb flavor make it an ideal starter or light meal. Whether you enjoy it warm on a cool spring evening or chilled during a sunny afternoon, this soup is a timeless favorite that always delivers a burst of fresh, vibrant flavor.

Zucchini and Mint Soup

Zucchini and Mint Soup is a refreshing and light dish that captures the delicate flavors of spring vegetables. The mildness of zucchini is enhanced by the cooling, fragrant notes of fresh mint. This vibrant soup is perfect for those who want a fresh, healthy option that is both light and satisfying, while still offering complex flavors and textures.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 medium zucchinis, chopped
• 4 cups vegetable broth
• 1/4 cup fresh mint, chopped
• 1/2 cup Greek yogurt (optional, for creaminess)
• Salt and pepper to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Add the chopped zucchinis to the pot and cook for another 3-4 minutes, allowing them to soften slightly.
3. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, until the zucchini is tender.
4. Stir in the chopped mint leaves and cook for another 2-3 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
6. Stir in the Greek yogurt for a creamy finish, and season with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
7. Serve hot, garnished with fresh mint leaves.

Zucchini and Mint Soup is a light, refreshing dish that embodies the flavors of spring. The gentle taste of zucchini is elevated by the mint, creating a perfectly balanced soup with bright, clean flavors. This soup is an excellent choice for a quick lunch or a light appetizer, offering a healthy yet satisfying meal. The addition of Greek yogurt gives it a creamy richness, while the fresh mint adds a cool, aromatic kick. Whether served warm or chilled, this soup is a wonderful way to enjoy the fresh produce of the season.

Carrot and Ginger Soup

Carrot and Ginger Soup is a flavorful and aromatic dish that brings together the natural sweetness of carrots with the zingy warmth of fresh ginger. This vibrant soup is perfect for spring as it is light yet comforting. The subtle heat from the ginger enhances the carrots’ sweetness, creating a balanced and refreshing soup that’s easy to make and full of nutrients.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 5 medium carrots, peeled and chopped
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 tsp ground cumin (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Add the chopped carrots and grated ginger, cooking for another 3-4 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the cumin (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Carrot and Ginger Soup is a simple, wholesome dish that highlights the beautiful, natural flavors of spring. The sweetness of the carrots paired with the zing of fresh ginger creates a delightful balance of flavors that warms the body while being light enough for the season. This soup is a wonderful way to enjoy nutrient-rich ingredients while experiencing a burst of flavor in every spoonful. It’s perfect for a light lunch or as a starter for a larger meal, and can easily be made vegan by skipping the optional cream.

Roasted Bell Pepper and Tomato Soup

Roasted Bell Pepper and Tomato Soup combines the sweetness of roasted bell peppers with the acidity of tomatoes for a bold, smoky flavor. Roasting the vegetables enhances their natural sweetness, creating a rich, flavorful base that is perfect for a spring meal. This soup is not only vibrant in color but also in taste, making it a great option for any occasion.

Ingredients:

• 2 red bell peppers, halved and seeds removed
• 4 large tomatoes, quartered
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers and tomatoes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until the vegetables are charred and soft.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Once the peppers and tomatoes are roasted, peel off the skins of the peppers and add both the peppers and tomatoes to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for an additional 10 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt, pepper, and smoked paprika, if desired.
7. Serve hot, garnished with fresh basil.

Roasted Bell Pepper and Tomato Soup is a vibrant, rich dish that perfectly balances the sweetness of roasted peppers with the tang of tomatoes. The smoky notes from the roasting process add an extra layer of flavor that makes this soup comforting and hearty. It’s a fantastic choice for a light spring meal, offering both nutrition and bold flavors. The addition of fresh basil as a garnish gives the soup a fresh, aromatic finish. Whether served on its own or paired with a grilled cheese sandwich, this soup is sure to become a favorite.

Cucumber and Yogurt Soup

Cucumber and Yogurt Soup is a refreshing, cool soup perfect for spring. The crispness of cucumbers combined with the creaminess of yogurt creates a smooth, light dish that’s both hydrating and full of flavor. Infused with fresh herbs like dill and mint, this soup offers a cooling sensation, making it ideal for a warm spring day.

Ingredients:

• 2 cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup vegetable broth (optional, for a thinner consistency)
• Salt and pepper to taste
• A squeeze of lemon juice (optional)

Instructions:

1. In a blender, combine the chopped cucumbers, Greek yogurt, olive oil, garlic, dill, and mint. Blend until smooth.
2. If you prefer a thinner consistency, add vegetable broth and blend again.
3. Season the soup with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with additional dill or mint leaves.

Cucumber and Yogurt Soup is a wonderfully light and refreshing dish perfect for spring. The cool, crisp cucumbers pair beautifully with the creamy Greek yogurt, creating a smooth, satisfying soup that is both hydrating and full of fresh, herbaceous flavors. The addition of dill and mint elevates the soup with a burst of aromatic freshness, making it a perfect choice for a warm spring afternoon. It’s easy to make, incredibly healthy, and ideal as a light starter or a chilled meal on a sunny day.

Pea and Mint Soup

Pea and Mint Soup is a light, fresh dish that brings together the sweetness of peas with the coolness of mint, creating a refreshing and vibrant spring soup. Perfect for warm weather, this soup is simple to make, yet packed with flavor. The natural sweetness of the peas is complemented by the aromatic mint, making it a delightful choice for a healthy lunch or appetizer.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• 1/2 cup Greek yogurt or cream (optional)
• Fresh mint for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the peas and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 10 minutes, allowing the peas to cook through.
3. Stir in the fresh mint leaves and cook for another 2-3 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in Greek yogurt or cream for a richer, creamier texture.
6. Season with salt and pepper to taste.
7. Serve hot or chilled, garnished with fresh mint leaves.

Pea and Mint Soup is a refreshing, light dish perfect for spring. The natural sweetness of peas is enhanced by the fresh, aromatic mint, creating a beautifully balanced soup. Whether served warm or chilled, this soup is a great option for a light meal that’s full of flavor and nutrients. With its vibrant green color and smooth texture, it’s both a feast for the eyes and the palate. This soup can easily be made vegan and can be adapted to suit various dietary preferences, making it an ideal choice for any occasion.

Asparagus and Potato Soup

Asparagus and Potato Soup is a creamy and satisfying dish that combines tender asparagus with hearty potatoes for a well-balanced and nutritious soup. The slight earthiness of the asparagus is beautifully complemented by the creamy texture of the potatoes, making this soup perfect for a light yet filling spring meal. It’s simple to make, yet rich in flavor and healthy ingredients.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 medium potatoes, peeled and diced
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup milk or cream (optional)
• Fresh parsley or chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the diced potatoes and chopped asparagus to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes and asparagus are tender.
4. Use an immersion blender to puree the soup until smooth or blend in batches for a chunkier texture.
5. Stir in milk or cream for added richness, if desired, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

Asparagus and Potato Soup is a nourishing and comforting dish that celebrates the flavors of spring. The creamy texture of the potatoes pairs wonderfully with the tender asparagus, making this soup hearty yet light enough for a spring meal. It’s a fantastic way to enjoy the seasonal freshness of asparagus while indulging in a warm, satisfying soup. The addition of fresh herbs as a garnish elevates the flavor and adds a pop of color. This soup is a great choice for a family-friendly meal that everyone can enjoy.

Broccoli and Cauliflower Soup

Broccoli and Cauliflower Soup is a creamy, comforting dish that combines the mild flavors of broccoli and cauliflower with a velvety texture. This vegetable-packed soup is a perfect choice for those looking for a hearty yet healthy meal. The combination of the two cruciferous vegetables creates a balanced and satisfying flavor profile, while the creamy texture makes it feel indulgent without being heavy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the broccoli and cauliflower florets to the pot, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in milk or cream, if desired, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives or parsley.

Broccoli and Cauliflower Soup is a simple yet satisfying dish that is perfect for spring. The combination of broccoli and cauliflower creates a mild, balanced flavor that is creamy and comforting without being too heavy. This soup is an excellent way to incorporate more vegetables into your diet while enjoying a warming meal. Whether served as a light lunch or as part of a dinner spread, it’s sure to please everyone at the table. The addition of fresh herbs as a garnish adds a burst of flavor, making each bowl even more enjoyable.

Note: More recipes are coming soon!