10 Spring Soup Recipes to Make This Week
Soups aren’t only reserved for the winter. They come in handy for spring meals, too, when the weather is transitioning and the cool temperatures haven’t yet seen their way out. You can’t break out the grill when the snow is still falling in late winter and early spring, so satisfy yourself by cooking a few more batches of soup before you retire the dish for the summer. An abundance of fruits and vegetables are in season during the spring, so throw them in your soups. You’ll enjoy the flavors of spring as you slurp down a soup that will keep you warm during the transition of seasons.
1. Spinach and White Bean Soup
Get reacquainted with green this spring season with a spinach and white bean soup from Delish. The springtime soup is light enough that it won’t weigh you down but hearty enough that you can make it a meal. It can feed meat-eaters and vegetarians, and everyone will feel good about what he or she is eating. The star ingredients are beans, zucchini, peas, spinach, and Parmesan, but you can mix and match whatever beans and vegetables you prefer. This spinach and white bean soup will give you an extra spring in your step.
- Extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 carrot, chopped
- Kosher salt
- Freshly ground black pepper
- 1 cup dry white wine
- 32 ounces low-sodium vegetable stock
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 cup sliced zucchini, cut into half moons
- 2 cups peas
- 3 cups baby spinach, washed and dried
- 1 cup freshly grated Parmesan
Directions: In a large pot, heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt, and ½ teaspoon black pepper; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes. Just before serving, add peas, fresh spinach, and Parmesan. Stir until warmed through and spinach is wilted. Serve in soup bowls and top with black pepper.
2. Spring Minestrone with Chicken Meatballs
Next up is spring minestrone from Bon Appetit. This soup is versatile and can star any of your favorite spring vegetables you have hiding in your refrigerator. It’s also studded with chicken meatballs, making it a meal that is satisfying for even the big eaters in your family. The minestrone feeds 4 and is just as appealing to the eye as it is the stomach. You’ll have 28 chicken meatballs to divide among four bowls and a soup brimming with spring vegetables to help everyone get their vitamins and minerals.
- 6 ounces ground chicken (about ¾ cup)
- ½ cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale green parts only, sliced into ¼-inch rounds
- 5 cups low-salt chicken broth
- ¾ cup ditalini or other small pasta
- 1 cup ½-inch rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Directions: Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, ¾ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Form into ½-inch diameter meatballs.
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes. Transfer to a plate; set aside.
Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.
3. Cream of Artichoke Soup
Pretty soon, the creamy, indulgent dinners will see their way out for the winter, so get in your comfort food while you can. This cream of artichoke soup from Saveur is comfort in a bowl, and the velvety soup proves the magic of what a little cream and butter in your soup can do. Artichokes are in season from March to May, so you can buy them fresh, or take a shortcut with frozen. Either way, cook the hearts until tender before you transfer them, along with the stock, to a blender and process until smooth. After that, return the soup to a saucepan to add in your cream. Serve the cream of artichoke soup hot with lemon wedges on the side.
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 pounds fresh or frozen artichoke hearts, thawed and roughly chopped
- 3 cups chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Directions: Heat butter in 4-quart saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes. Add stock; bring to a boil. Reduce heat to medium-low and cook until artichokes are very tender, about 20 minutes. Transfer stock and vegetables to a blender; puree until smooth. Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third, about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side.
4. Fresh Pea Soup with Ham
Fresh peas are available in the spring, so get them while they’re good. Serve them in this fresh pea soup from Food & Wine. It’s a spin on split pea soup that will have diners asking for seconds, as they’ll enjoy the mild flavors of fennel and peas paired with smoky ham and baby greens. The creamy soup feeds 4 and will take you 45 minutes to make. Slurp your greens this spring while also trying your hand at ham.
- 1 tablespoon unsalted butter
- 1 small fennel bulb, thick stalk discarded, bulb thinly sliced
- ½ medium onion, thinly sliced
- 2 garlic cloves, chopped
- Kosher salt
- 1 quart whole milk
- 4 cups fresh or frozen peas (1 pound), thawed
- ½ cup diced smoked ham hock (from 1 11-ounce ham hock) or smoky ham
- 1 tablespoon minced shallot
- ½ tablespoon chopped chives
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon sherry vinegar
- Pea tendrils or baby arugula, for garnish
Directions: In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils, and serve immediately.
5. Spring Vegetable Soup
You don’t need chicken or beef to make a good spring dish, and this vegetable soup from Cooking Light proves it. No one will miss the meat when slurping down a soup full of carrots, leeks, potatoes, peas, asparagus, spinach, and beans. Fresh herbs are also in the mix, along with Parmesan cheese. Chicken stock is on the ingredients list, so swap it for vegetable stock if you’re cooking for vegetarians. Everyone will enjoy this light spring dish that is surprisingly filling, thanks to the protein and fiber in the veggies.
- 2 tablespoons olive oil
- 2 medium carrots, diced (about 1 cup)
- 1 large leek, trimmed and diced (about 2 cups)
- 1 celery stalk, diced (about ⅔ cup)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 5 cups unsalted chicken stock
- 1 pound very small red potatoes, quartered
- 1 cup frozen green peas
- 1 cup (1½-inch) slices asparagus
- 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
- 2 cups fresh baby spinach
- 1 teaspoon fresh thyme
- ¼ cup torn fresh basil
- ½ ounce Parmesan cheese, shaved
Directions: Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.
Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.
6. Creamy Spring Asparagus Soup
Asparagus is at its peak in the spring, and it stars in this creamy soup recipe from Whole Foods Market. The spring soup is full of vitamins and antioxidants because of the asparagus. And it’s full of flavor, thanks to the butter, sour cream, chives, and potatoes on its ingredients list. Start your soup in a medium pot on the stove before transferring the mixture to a blender. Once processed, you can return your soup to the stove to rewarm it, and serve it with chives, salt, and pepper. One serving of the spring asparagus soup yields only 140 calories. This recipe feeds 4.
- 1 tablespoon unsalted butter
- 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
- 4 cups gluten-free low-sodium chicken broth
- 1 medium Yukon Gold potato, peeled and cut into 1-inch pieces
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- ⅓ cup low-fat sour cream
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped chives
Directions: Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes, and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat, and set aside to let cool slightly.
Carefully transfer soup to blender in batches and puree until smooth. Return soup to pot, and bring to a boil. Remove from heat, whisk in sour cream, and season with salt and pepper. Ladle soup into bowls, garnish with chives, and serve.
7. Leek, Chicken, and Rice Soup
This leek, chicken, and rice soup from Fine Cooking is perfect for a rainy spring afternoon. It will warm you up without filling you out. And its meat and grain components make the soup hearty enough to turn into supper. Cook the leeks with fresh fennel and celery before adding rice, garlic, and chicken to the mix. The chicken and rice soup is simple to make, and it serves 4 to 6. Pair it with crusty bread, and you have a delicious, healthy meal on your hands.
- 1½ pounds leeks (about 2 large)
- 3 tablespoons extra-virgin olive oil
- 2 cups finely chopped fresh fennel (from 1 large bulb; fronds reserved for garnish)
- ½ cup finely chopped celery plus ½ cup coarsely chopped celery leaves
- ⅓ cup jasmine rice
- 1 clove garlic, finely chopped
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 6 cups lower-salt chicken broth
- 1 pound boneless, skinless chicken breast, each breast cut into thirds lengthwise, then thinly sliced crosswise
- Fresh lemon juice, to taste
Directions: Trim the leeks, leaving the white and light-green parts. Slice in half lengthwise, then crosswise into ¼-inch-thick half-moon slices to yield about 3½ cups. Rinse well, then pat dry.
Heat the oil in a 5- to 7-quart Dutch oven or other wide heavy pot over medium heat. Add the leeks, fennel, and celery, and cook, stirring occasionally, until tender, 7 to 10 minutes.
Add the rice, garlic, paprika, ½ teaspoon salt, and a generous pinch of pepper. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes. Add the broth, bring to a boil, then reduce to a simmer. Cook until the rice is just tender, 8 to 10 minutes. Add the chicken and celery leaves, and cook until the chicken is just cooked through, 2 to 3 minutes. Season to taste with salt, pepper, and lemon juice. Garnish with the fennel fronds, if you like.
8. Asian Shrimp and Asparagus Soup
Asparagus is back again, but this time it’s in a soup starring shrimp and Asian flavors. The Asian shrimp and asparagus soup recipe from Food Network is a dish that will impress everyone but won’t keep you slaving away in the kitchen. It will take you only 40 minutes to make. You can get in your spring produce while enjoying sauteed shrimp, mushrooms, and garlic. You can season your soup however you like, but the recipe suggests salt and red pepper flakes. Serve the soup to 4 lucky dinner guests.
- 1 pound asparagus, peeled, trimmed, and cut into ½-inch rounds
Directions: Heat the oil, add the shallots, and saute. Add the water and bouquet garni, and bring to a boil and simmer, covered for 10 minutes. Add the asparagus, and simmer 5 minutes or until tender; add the shrimp, and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through.
Remove the soup from the heat, remove the bouquet garni, and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.
9. Fava Bean Soup
Here’s a different kind of bean soup from Martha Stewart. This one features the nutty-flavored fava bean, which is in season in the spring. Fava beans are in the pea family, and they lend a buttery texture to the dishes in which they star. In this fava bean soup, all you need to do is simmer the beans in sautéed onions and chicken stock to make them shine. Once the fava beans are tender, stir Parmesan into the mix, and then puree your soup. Serve it with lemon juice, salt, and pepper. Try out a different bean this spring, and welcome this fiber-filled soup into your life.
- 1½ cups chopped white onion
- 1 tablespoon olive oil
- Salt and pepper
- 2½ cups chicken stock
- 2½ cups blanched, peeled fava beans
- ¼ cup grated Parmesan
- Lemon juice
Directions: Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.
10. Pea and Carrot Soup with Rice
Last is a 30-minute spring meal courtesy of Rachael Ray. Say hello to this pea and carrot soup with rice. You’re going to want to keep this recipe in your arsenal for every season, especially spring when peas shine. This soup is full of fiber-rich vegetables and rice that will keep you satiated. It’s a colorful addition to your spring cooking repertoire, and the best part is it can be ready to serve in only 30 minutes.
- 2 tablespoons butter
- ⅓ cup orzo
- 1 cup white rice
- 6 cups chicken stock
- ⅓ cup plus 2 tablespoons olive oil
- 4 carrots, peeled and cut into ¼-inch cubes
- 2 leeks, halved lengthwise, thinly sliced crosswise, and thoroughly rinsed
- Salt and pepper
- 2 cups fresh or thawed frozen organic peas
- 1 cup flat-leaf parsley leaves
- ½ cup fresh mint leaves
- ¼ to ⅓ cup grated Parmigiano-Reggiano
- 3 tablespoons pine nuts, toasted
- 1 large or 2 small cloves garlic, halved
Directions: In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo, and toast until deep golden and fragrant. Stir in the rice, add about 2 cups chicken stock, and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins to stick, until the rice is just tender, about 18 minutes.
Meanwhile, in a soup pot, heat 2 tablespoons olive oil over medium-high heat. Add the carrots and leeks; season with salt and pepper. Cook stirring, until softened, 6 to 7 minutes. Add the remaining stock and the fresh peas. Bring to a boil, then lower to a simmer.
Using a food processor mix the parsley, mint, cheese, pine nuts, garlic, and about ¼ cup olive oil into a pesto. Stream in more olive oil if needed. Stir the pesto into the rice pilaf.
Serve ½ cup of the prepared rice in each of 4 soup bowls. Top with the peas and carrots in broth. Stir to combine.