32-Minute Cream of Spring Vegetable Soup That Wows

Name: 32-Minute Cream of Spring Vegetable Soup That Wows
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: International
Ingredients: 2 tbsp butter; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 cup green peas; 1 cup asparagus, chopped; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

Author: Tessa

Published: August 5, 2025

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There’s something magical about that first spoonful of my cream of spring vegetable soup—it tastes like sunshine and fresh gardens. I wait all winter for those first tender asparagus spears and sweet peas to hit the market, and this soup is my favorite way to celebrate them. The best part? It comes together in about the time it takes to tell your neighbor about your day over the fence. Just a handful of fresh veggies, a quick simmer, and a swirl of cream transforms into the silkiest, most comforting bowl you can imagine. It’s the kind of recipe that makes you look like a kitchen wizard with almost no effort.

Why You’ll Love This Cream of Spring Vegetable Soup

Trust me, this soup is about to become your springtime go-to. Here’s why:

Weeknight easy: From chopping to serving in under 40 minutes—perfect for busy days when you want something homemade but don’t have hours to spare.
Freshness you can taste: Those tender spring veggies sing in every creamy spoonful, making it taste like the farmers’ market in a bowl.
Endlessly adaptable: Don’t have asparagus? Swap in zucchini. Out of peas? Try green beans. This recipe embraces whatever spring gives you.
Crowd-pleaser magic: Vegetarian-friendly yet rich enough to satisfy meat-lovers (though no one will miss the meat—I promise).

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Ingredients for Cream of Spring Vegetable Soup

Grab your favorite soup pot – we’re keeping things simple with fresh, easy-to-find ingredients that make all the difference:

The veggie dream team: 1 onion (chopped), 2 cloves garlic (minced), 2 carrots (peeled and diced), 2 celery stalks (diced), 1 cup fresh green peas, 1 cup asparagus (trimmed and chopped into 1-inch pieces)
Liquid gold: 4 cups vegetable broth (I use low-sodium so I can control the salt), 1 cup heavy cream
Flavor finishers: 2 tbsp unsalted butter, salt & pepper to taste, 2 tbsp fresh parsley (chopped, for that bright green pop on top)

Pro tip: Measure your peas and asparagus after prepping – those little guys can be deceiving in their whole form!

How to Make Cream of Spring Vegetable Soup

Alright, roll up your sleeves—we’re making magic happen in one pot! This cream of spring vegetable soup comes together so easily, you’ll wonder why you don’t make it every week. Just follow these simple steps and you’ll be ladling out bowls of velvety green goodness before you know it.

Step 1: Sauté the Aromatics

First, melt that butter in your favorite soup pot over medium heat—not too hot, we’re not trying to brown anything here. When it’s just starting to foam, toss in your chopped onion and minced garlic. Stir them around until they turn translucent and smell amazing (about 3-4 minutes). This is where all the flavor starts, so don’t rush it! The onions should be soft enough to smash with your spoon, but not mushy.

Step 2: Cook the Vegetables

Now toss in those diced carrots and celery—they need a head start because they’re the toughest veggies in the mix. Let them cook for about 5 minutes, stirring occasionally, until they just begin to soften at the edges. Then add your peas and asparagus pieces (aren’t those green colors gorgeous?). Give everything another 3 minutes to get acquainted—you’ll notice the asparagus turning brighter green when it’s ready.

Step 3: Simmer and Blend

Pour in your vegetable broth and crank the heat up to bring it to a lively boil—this wakes up all those flavors! Then immediately reduce to a gentle simmer (tiny bubbles rising slowly) and let it go for 15 minutes uncovered. The veggies should be completely tender now. Time for the magic wand—carefully blend everything with your immersion blender until silky smooth. (Safety tip: Always keep the blender submerged to avoid hot soup volcanos!)

Step 4: Finish with Cream

Here comes the luxurious part—turn off the heat and slowly drizzle in your heavy cream while stirring. Taste as you go—you might not need all of it. Now’s when you adjust the seasoning with salt and pepper (I always undersalt at first because you can add more but can’t take it out). The soup should coat the back of a spoon beautifully when it’s just right.

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Tips for Perfect Cream of Spring Vegetable Soup

After making this soup more times than I can count, here are my can’t-live-without tricks:

Veggie freshness matters: Taste your peas and asparagus raw before adding—they should be sweet, not starchy. Spring vegetables lose flavor fast, so use them within 2 days of buying.
Blender magic: For ultra-smooth texture, blend in batches in a regular blender (vent the lid and cover with a towel!). Stop when it just coats a spoon—over-blending can make it gluey.
Cream alternatives: Out of heavy cream? Whisk in ½ cup Greek yogurt at the end for tangy richness, or use coconut milk for dairy-free (it’ll taste slightly tropical).
Salt wisely: Always season after blending—the concentration changes when the soup reduces. I add a pinch, wait 2 minutes, then taste again before adding more.

Ingredient Substitutions

Don’t stress if you’re missing something—this cream of spring vegetable soup is wonderfully forgiving! Here are my favorite swaps that work every time:

Cream alternatives: Use full-fat coconut milk (1:1) for dairy-free, or half-and-half for lighter richness (you’ll need about 1¼ cups).
Peas predicament: Frozen peas work beautifully—no need to thaw, just toss them in straight from the bag.
Broth backup: Chicken broth adds depth if you’re not vegetarian, or use water with 1 extra tbsp butter for richness.
Asparagus SOS: No asparagus? Try zucchini or even broccoli florets—just chop them small for quick cooking.

See? Improvising is half the fun!

Serving Suggestions for Cream of Spring Vegetable Soup

This soup loves company! I always serve it with thick slices of crusty sourdough for dipping—that golden crust soaks up the creamy broth perfectly. For a light meal, add a simple arugula salad with lemon vinaigrette. My grandma used to float a pat of butter on top of each bowl—trust me, it’s a game-changer.

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Storage and Reheating

Leftovers? Lucky you! This cream of spring vegetable soup keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, go low and slow on the stovetop—just until warmed through—stirring often to keep that silky texture. A splash of broth or cream can loosen it up if needed. (Pro tip: Never boil reheated creamy soups—they might separate and break your heart!)

Nutritional Information

Nutrition varies based on ingredients/brands. Here’s the estimated breakdown per serving: 320 calories, 22g fat (14g saturated), 25g carbs (6g fiber), and 7g protein.

Frequently Asked Questions

I get asked about this cream of spring vegetable soup all the time—here are the answers to the questions that pop up most often:

Can I freeze this soup?
Oh honey, I wish! Cream-based soups don’t freeze well—the dairy separates and gets grainy when thawed. But it keeps beautifully in the fridge for 3 days, and honestly, it’s so quick to make fresh whenever the craving hits.

Can I use milk instead of cream?
You absolutely can, but expect a lighter, less luxurious texture. Whole milk works best—just simmer the soup a bit longer to thicken it up naturally. For extra richness, whisk in a tablespoon of butter at the end.

How do I thicken the soup if it’s too thin?
Two foolproof tricks: Blend it a bit longer to break down the veggies more, or toss in a small peeled potato while simmering (remove it before blending). The potato starch works like magic!