Spring Soups

From creamy chilled spring pea soup to spicy avocado-cucumber soup, here are delicious spring soups.

1 of 15

Fresh Pea Soup with Ham

This play on split pea soup gets its vibrant flavor from fresh peas and fennel. The garnish, ham with baby greens and chives, adds a bit of elegance.

Delicious Peas

2 of 15

Curried Carrot Soup with Tarragon Oil

Go to Recipe

To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.

A Dinner Party with Chef Naomi Pomeroy

3 of 15

Big Heart Artichoke and Parmesan Soup

Go to Recipe

David Myers’s simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It’s also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.

Spring Produce Guide

4 of 15

Pea Consommé with Mint

Go to Recipe

This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas’ sweetness while adding only a little fat.

F&W's Guide to Healthy Cooking & Wellness

5 of 15

Asparagus Vichyssoise

Go to Recipe

This creamy soup is best the next day, after the flavors have blended; season it generously before serving.

6 of 15

Garden Pea Soup with Morel Cream

Go to Recipe

Chef Daniel Humm serves his wonderful sweet pea soup “cappuccino-style,” with a topping of morel cream that’s been frothed with an immersion blender. The recipe here simply calls for swirling the cream into the soup. Indeed, the cream is so intensely mushroomy, you may be tempted to eat it on its own.

7 of 15

Fava Bean Pasta e Fagioli

Go to Recipe

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or cannellini beans, along with meaty bits of bacon and a sprinkling of grated Parmigiano-Reggiano.

Fantastic Italian Soups

8 of 15

Creamy Spring Onion Soup

Go to Recipe

This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang.

9 of 15

Mussel Soup

Go to Recipe

With garlic, fennel, tomatoes, and a bit of orange zest, this soup has a nice Provençal feeling. And with cultivated mussels, which barely need to be cleaned, it’s a snap to prepare. If you can’t find mussels, try a fairly firm white fish, such as cod, instead—the soup will be different, but equally good.

10 of 15

Chilled Spring Pea Soup

Quentin Bacon

Go to Recipe

Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—on the menu each spring. To make the dish even easier, skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.

Great Recipes for Spring Produce

11 of 15

Spring Vegetable Soup with Tarragon

Go to Recipe

This light soup is laden with nutrient-dense root vegetables like potatoes (vitamin C), carrots (beta-carotene) and onions (chromium, which helps maintain blood sugar levels). In the summer, Stéphane Vivier purees the soup and serves it chilled with the freshest herbs he can find.

F&W's Soup Cooking Guide

12 of 15

Zucchini-and-Watercress Soup

Go to Recipe

Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.

13 of 15

Spicy Avocado-Cucumber Soup

Go to Recipe

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

David Chang’s Tip for a Fast, Easy Soup

14 of 15

Vegetable Soup with Fennel, Herbs and Parmesan Broth

Go to Recipe

Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It’s another example of the “nothing wasted” approach that Italians take to their cooking: “I also strain the soup and use the broth as a base for other dishes,” La Place says.

15 of 15

Watercress Soup with Pickled Cucumbers

Go to Recipe

Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing.

Amazing Soup Recipes

Replay gallery

Your Profile

Spring Soups

1 of 15

Fresh Pea Soup with Ham

1 of 15

2 of 15

Curried Carrot Soup with Tarragon Oil

2 of 15

3 of 15

Big Heart Artichoke and Parmesan Soup

3 of 15

4 of 15

Pea Consommé with Mint

4 of 15

5 of 15

Asparagus Vichyssoise

5 of 15

6 of 15

Garden Pea Soup with Morel Cream

6 of 15

7 of 15

Fava Bean Pasta e Fagioli

7 of 15

8 of 15

Creamy Spring Onion Soup

8 of 15

9 of 15

Mussel Soup

9 of 15

10 of 15

Chilled Spring Pea Soup

10 of 15

11 of 15

Spring Vegetable Soup with Tarragon

11 of 15

12 of 15

Zucchini-and-Watercress Soup

12 of 15

13 of 15

Spicy Avocado-Cucumber Soup

13 of 15

14 of 15

Vegetable Soup with Fennel, Herbs and Parmesan Broth

14 of 15

15 of 15

Watercress Soup with Pickled Cucumbers

15 of 15

Share the Gallery

Up Next

Share the Gallery