Creamy Spring Vegetable Soup (Printable)

Velvety fresh vegetable soup with seasonal spring produce in rich creamy broth.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 1 medium zucchini, diced
07 - 1 cup asparagus tips, cut into 1-inch pieces
08 - 1 cup fresh or frozen peas
09 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or plant-based cream

→ Seasonings & Herbs

13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon dried thyme
16 - 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
17 - 1 tablespoon lemon juice

# Directions:

01 - Melt butter with olive oil in a large pot over medium heat.
02 - Add leek and garlic; sauté for 3 minutes until soft and fragrant.
03 - Stir in carrots, zucchini, asparagus, peas, and potato. Cook for 5 minutes, stirring occasionally.
04 - Add vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until vegetables are tender.
05 - Remove from heat. Using an immersion blender (or working in batches with a standard blender), blend until smooth or leave slightly chunky if preferred.
06 - Return pot to low heat. Stir in milk and cream; gently heat until just warmed through (do not boil).
07 - Add lemon juice and fresh herbs. Adjust seasoning to taste. Ladle into bowls, garnish with extra herbs, and serve hot.

# Expert Suggestions:

01 -
  • Its incredibly forgiving, you can swap whatever spring vegetables you have on hand
  • The texture is restaurant quality creamy but comes together in under an hour
  • It freezes beautifully so you can keep that fresh spring taste for months
02 -
  • Never boil the soup after adding the dairy or it may separate and become grainy
  • An immersion blender is worth it here, but if using a standard blender, never fill it more than halfway with hot liquid
  • The soup will continue to thicken as it sits, so plan to add a splash more broth when reheating leftovers
03 -
  • Clean leeks thoroughly by slicing them lengthwise and rinsing between the layers, as dirt often hides there
  • If making ahead, stop before adding the dairy and reheat with the milk and cream just before serving

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