Don’t put away winter’s soup pots quite yet. While we may have said goodbye to squash, kale, and carrot soups for now, spring’s bounty is making way for spicy radish soups, delicate pea soups, earthy asparagus soups, and more.
Creamy chilled soups to help combat the rising temperatures outside, like vichyssoise, and warm soups for cooler nights, like radish top soup with roasted radishes, are all a welcomed sight at the dinner table. Look for vibrant, in-season ingredients at your local market or farm stand that will add color, texture, and flavor to your favorite classic soups. Try a variation on your favorite chicken noodle soup with spring peas, liven up tomato soup with fresh spring herbs, or add the pleasant, pungent flavor of spring garlic improve your vegetable soup.
Soups improve with time, so allow the flavors time to meld together. Look for complementing textures, and use blended vegetables and touches of cream for silkiness. Check out our roundup of 10 springtime soup recipes featuring the freshest of produce for perfect flavor.
Showcase spring’s harvest with this asparagus and leek vichyssoise. Serve this vibrant soup chilled with a swirl of crème fraîche.
Use in-season spring radishes, like Burpee Whites, Cherry Bombs, or Crimson Giants, for this soup recipe that uses the whole radish, including the flavorful greens for a spicy springtime soup.
It takes less than 30 minutes to create this savory soup loaded with tender, cheese-filled tortellini and chopped spinach. It's fast, satisfying, and comforting. — Campbell’s Kitchen
Viviane Bauquet Farre
Healthy lentils, fresh spring spinach, and delicate saffron lends a mild bitterness that blends well with the salty manchego.
This soup is everything I want from a spring meal. Its broth is infused with the sweetness of spring onions, and high-protein quinoa adds just enough body to satisfy. I roast the asparagus first and add it last so that it retains its taste and texture, adding another dimension to this soup that always hits the spot. — Terry Walters, Eat Clean. Live Well
First things first: This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Just because you can find these items in the supermarket in November, when they have been flown in from the other half of the world, doesn’t mean you should give them a second thought. Eat this soup when our half of the planet is awakening from its long winter nap and you’ll feel renewed, too. — Sara Moulton