10 Recipes For Turning Seasonal Produce Into Savory Springtime Soup

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. 

Petite peas give it a subtle sweetness that pairs nicely with the salty Parmigiano-Reggiano cheese. A hint of fresh chives and a bit of heavy cream finish this silky soup perfectly, making it a welcome addition to any spring meal. — Au Bon Pain

For the Asparagus Pea Soup recipe, click here.

This springtime soup uses two cool-weather crops — broccoli and spinach — for mild, earthy flavor. Recipe creator Ciao Florentina suggests serving this soup with a poached egg and a drizzle of extra virgin olive oil.

For the Broccoli Spinach Soup recipe, click here.

Showcase spring's harvest with this asparagus and leek vichyssoise. Serve this vibrant soup chilled with a swirl of crème fraîche.

For the Chilled Asparagus and Leek Soup (Vichyssoise) recipe, click here.

Shelling fresh English peas might seem like a lot of work, but the taste is so worth it. Serve this soup warm with crunchy croutons, a sprig of fresh mint, and a pinch of flaky sea salt.

For the English Pea Soup recipe, click here.

Beets are at their best during the cooler spring and fall seasons. Make this beautiful golden soup that is both gluten-free and vegan.

For the Golden Beet Soup recipe, click here.

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.

For the Radish Top Soup and Slow-Roasted Radishes recipe, click here.

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

For the Spinach Tortellini Soup recipe, click here.

Healthy lentils, fresh spring spinach, and delicate saffron lends a mild bitterness that blends well with the salty manchego.

For the Spinach-Lentil Soup With Saffron and Manchego recipe, click here.

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

For the Spring Onion and Quinoa Soup With Roasted Asparagus recipe, click here.

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

For the Spring Soup With Bread Dumplings recipe, click here.