13 Spring Soups To Brighten Up Your Weekly Menu

13 Spring Soups To Brighten Up Your Weekly Menu is your perfect guide to refreshing, light, and flavor-packed bowls that celebrate the best of the season. As the weather shifts from chilly to warm, our cravings naturally move toward meals that feel a bit lighter yet still comforting—and spring soups hit that sweet spot perfectly.

Spring is a time of renewal, and your kitchen should reflect that. With ingredients like fresh peas, tender greens, early carrots, asparagus, and fragrant herbs coming into season, there’s no better time to give your weekly menu a colorful and delicious makeover. These soups are not just easy to make—they’re vibrant, nourishing, and full of the kind of clean, crisp flavors that lift your spirits after a long winter.

Whether you’re looking for a quick weeknight dinner, a light lunch, or something to prep ahead for the week, this list has something for every mood and every palate. From creamy lemony chicken soups to brothy veggie-packed bowls, each recipe is crafted to help you embrace spring one spoonful at a time.

So grab your favorite pot and let these spring-inspired soups bring a little sunshine into your kitchen.

Carrot and Ginger Soup

This Carrot and Ginger Soup is a delightful blend of sweet and spicy flavors, making it a perfect choice for spring. The natural sweetness of fresh carrots pairs beautifully with the warmth of ginger, creating a comforting yet refreshing dish.

Not only is this soup easy to prepare, but it also brings a bright, vibrant color to your table. It’s a quick recipe that can be made in about 30 minutes, perfect for those busy weeknights or a relaxed weekend lunch. Enjoy it as a light meal or as a starter before a hearty main course.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, followed by the chopped carrots and grated ginger. Cook for an additional 5 minutes, allowing the flavors to meld.
3. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15 minutes.
4. Blend the soup until smooth using an immersion blender or in batches in a regular blender. Stir in the coconut milk and heat through.
5. Serve warm, garnished with fresh cilantro.

Sweet Potato and Coconut Soup

Sweet Potato and Coconut Soup is a delightful blend of creamy sweetness and tropical flavor. This soup is not only delicious but also simple to make, making it a perfect addition to your spring menu. The natural sweetness of sweet potatoes pairs beautifully with the rich creaminess of coconut milk, creating a comforting dish that’s sure to please everyone.

With a hint of spice and a smooth texture, this soup offers a warm, satisfying experience. Whether you’re enjoying it on a chilly spring evening or serving it at a gathering, it’s a great way to celebrate the season. Plus, it’s packed with nutrients, making it a healthy choice too!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (14 ounces) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro or mint for garnish

Instructions

1. In a large pot, sauté the onion, garlic, and ginger over medium heat until softened.
2. Add the diced sweet potatoes, vegetable broth, coconut milk, curry powder, and cayenne pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
4. Using an immersion blender, blend the soup until smooth. If you don’t have one, transfer the soup in batches to a blender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or mint.

Spring Vegetable Minestrone

Spring Vegetable Minestrone is a delightful soup that showcases the vibrant flavors of fresh spring vegetables. This hearty dish combines a variety of seasonal produce with pasta and beans, creating a satisfying meal that’s both light and nourishing. The natural sweetness of the vegetables pairs beautifully with a savory broth, making this soup a comforting option for any spring day.

Not only is it simple to prepare, but it also allows for plenty of customization based on what you have on hand. Whether you prefer a medley of colorful carrots, peas, or leafy greens, feel free to mix and match your favorite veggies. This versatile soup is perfect for meal prepping and can be enjoyed as a starter or a main course.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini or macaroni)
• 1 can (15 ounces) cannellini beans, drained and rinsed
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
3. Add the zucchini, yellow squash, and green beans. Sauté for an additional 3-4 minutes.
4. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
5. Add the pasta and cannellini beans. Cook according to the pasta package instructions until al dente.
6. Season with salt and pepper to taste. Remove from heat and let sit for a few minutes.
7. Serve warm, garnished with fresh parsley.

Pea and Spinach Soup

This Pea and Spinach Soup is a delightful way to welcome spring into your kitchen. It’s light yet satisfying, with a fresh, vibrant taste that brightens any meal. The combination of sweet peas and nutrient-rich spinach creates a creamy and smooth texture, making it not only a treat for your taste buds but also a healthy option.

Quick to prepare and packed with flavor, this soup is perfect for a weeknight dinner or as a starter for a more elaborate meal. With just a few ingredients and minimal effort, you can whip up a bowl of goodness in no time!

Ingredients

• 2 cups fresh or frozen peas
• 2 cups fresh spinach, washed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: cream for garnish
• Optional: croutons for topping

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
4. Next, add the spinach and simmer for an additional 2-3 minutes until wilted.
5. Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Season with salt and pepper to taste. Serve hot, garnished with a drizzle of cream and croutons if desired.

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a light and refreshing dish that captures the essence of spring. With its bright citrus notes and tender chicken, this soup is both nourishing and satisfying. The addition of orzo pasta adds a delightful texture, making it perfect for a cozy meal or a light lunch.

This recipe is simple to make, taking just about 30 minutes from start to finish. It’s an excellent way to use up leftover chicken or a rotisserie bird, and you can easily customize it with your favorite veggies. The lemon adds a zing that uplifts the entire dish, making it a must-try for your weekly menu.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups cooked chicken, shredded
• 1 lemon, juiced and zested
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes.
4. Stir in the shredded chicken, lemon juice, lemon zest, thyme, and season with salt and pepper.
5. Remove from heat and garnish with fresh parsley before serving.

Asparagus Pea Soup with Mint

This Asparagus Pea Soup with Mint is a delightful spring dish that brings a fresh and vibrant taste to your table. The blend of tender asparagus and sweet peas creates a smooth and creamy base, while the addition of mint adds a refreshing twist that elevates the overall flavor.

It’s simple to make, perfect for a quick weeknight dinner or a light lunch. Serve it warm with a drizzle of cream and a sprinkle of mint for an extra touch. Enjoy the taste of spring in every spoonful!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound asparagus, trimmed and cut into pieces
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add asparagus and cook for an additional 3-4 minutes, stirring occasionally.
3. Stir in the peas and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 10 minutes, or until the vegetables are tender.
4. Remove from heat and stir in the chopped mint. Use an immersion blender to puree the soup until smooth. If using a regular blender, let it cool slightly before blending in batches.
5. Season with salt and pepper to taste. Serve warm, drizzled with heavy cream and garnished with mint leaves if desired.

Chilled Cucumber Yogurt Soup

This chilled cucumber yogurt soup is a refreshing delight, perfect for warm spring days. Its light and creamy texture, combined with the coolness of cucumbers and the tanginess of yogurt, makes it a delightful choice for lunch or as a starter at dinner.

Not only is it easy to prepare, but it also requires minimal cooking, allowing you to enjoy a flavorful dish without spending too much time in the kitchen. The vibrant flavors of fresh herbs elevate this soup, making it a great addition to your spring menu.

Ingredients

• 2 cups plain yogurt
• 1 large cucumber, peeled and diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a blender, combine the yogurt, diced cucumber, dill, mint, olive oil, and lemon juice. Blend until smooth.
2. Season with salt and pepper to taste, adjusting as needed.
3. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve the soup in bowls, garnished with extra herbs if desired.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a delightful blend of fresh tomatoes and fragrant basil that captures the essence of spring in every spoonful. This soup is rich in flavor and has a comforting texture, making it a perfect dish for any time of the week. Plus, it’s simple to prepare, so you can whip it up without much fuss.

The roasting process enhances the sweetness of the tomatoes, while the basil adds a fresh and aromatic finish. Whether served alongside a grilled cheese sandwich or enjoyed on its own, this soup is sure to bring warmth and cheer to your table.

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1/2 cup fresh basil leaves
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)
• Crème fraîche or heavy cream for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Arrange the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the preheated oven for about 25-30 minutes, until the tomatoes are tender and slightly caramelized.
3. Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.
4. Add the fresh basil leaves and simmer for an additional 5 minutes to infuse the flavors.
5. Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer it in batches to a standard blender.
6. Stir in balsamic vinegar for added depth, if desired. Adjust seasoning to taste.
7. Serve hot, garnished with a swirl of crème fraîche or a drizzle of olive oil, and fresh basil leaves on top.

Zucchini and Basil Soup

Zucchini and basil soup is a light and refreshing option that perfectly captures the essence of spring. The combination of tender zucchini and aromatic basil creates a flavorful blend that’s both comforting and invigorating. This soup is not only easy to prepare but also versatile, making it a fantastic addition to your weekly menu.

The soup has a creamy texture and a vibrant taste, enhanced with a hint of garlic and a splash of lemon juice. It’s a great way to enjoy seasonal produce, and you can easily whip it up in under 30 minutes. Whether served warm or chilled, it’s a delightful dish that brightens any meal!

Ingredients

• 4 medium zucchinis, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/2 cup heavy cream (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and chopped zucchinis, cooking for an additional 5-7 minutes until the zucchinis are tender.
3. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
4. Remove from heat and add the fresh basil leaves, salt, pepper, and lemon juice. Blend the mixture until smooth using an immersion blender or a regular blender.
5. If desired, stir in the heavy cream for a richer texture. Serve warm or chilled, garnished with extra basil leaves.

Wild Garlic Soup

Wild garlic soup is a delightful way to usher in the flavors of spring. Its vibrant green color and fresh aroma make it a refreshing dish that’s both simple and satisfying. The mild garlic flavor adds a unique twist, making it a great option for those who enjoy a little zest in their meals.

Perfect for a light lunch or as a starter for dinner, this soup is not only quick to make but also incredibly versatile. You can serve it hot or chilled, depending on your preference. Pair it with crusty bread for a wholesome meal, or enjoy it on its own for a refreshing treat.

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 4 cups wild garlic leaves, roughly chopped
• 1 potato, peeled and diced
• Salt and pepper to taste
• 1/2 cup cream (optional)
• Fresh herbs for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the diced potato and broth, bringing the mixture to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Stir in the wild garlic leaves and cook for another 5 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Return to the pot, season with salt and pepper, and stir in cream, if desired. Heat through and serve hot, garnished with fresh herbs.

Traditional French Vichyssoise

Traditional French Vichyssoise is a delightful chilled soup that brings a refreshing touch to your spring menu. This creamy blend of leeks, potatoes, and cream is pure comfort in a bowl, offering a subtle flavor that perfectly balances richness and lightness. It’s surprisingly simple to make, making it a great choice for both novice and seasoned cooks alike.

Vichyssoise is not just a soup; it’s a culinary experience that allows the natural sweetness of the leeks to shine through. Serve it as an elegant starter or enjoy it on its own for a light meal. This recipe is perfect for those warm spring days when you crave something cold yet satisfying.

Ingredients

• 3 leeks, white parts only, sliced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a large pot, combine the leeks, potatoes, and broth. Bring to a boil over medium heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
2. Remove the pot from heat and let it cool slightly. Use an immersion blender (or transfer to a regular blender) to puree the mixture until smooth.
3. Stir in the heavy cream and season with salt and pepper. Allow the soup to cool, then refrigerate for at least 2 hours.
4. Serve chilled, garnished with chopped chives.

Mushroom and Barley Soup

This Mushroom and Barley Soup is a delightful combination of earthy flavors and hearty textures. With its rich broth, tender mushrooms, and chewy barley, this soup is both comforting and satisfying, making it the perfect dish for spring. Simple to prepare, it brings a wholesome touch to your weekly menu.

The soup is a wonderful blend of umami from the mushrooms and a slight nuttiness from the barley. It’s light enough for spring but filling enough to enjoy as a meal. Plus, it’s a fantastic way to incorporate more vegetables into your diet!

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups mushrooms, sliced (any variety works)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add the sliced mushrooms, diced carrot, and celery to the pot. Sauté until the vegetables are tender.
4. Pour in the vegetable broth and add the rinsed barley and thyme. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the barley is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Spring Onion and Potato Soup

Spring onion and potato soup is a delightful, creamy dish that brings warmth and comfort to your table. The combination of tender potatoes and vibrant spring onions creates a smooth texture and a fresh, mild flavor that’s perfect for any spring meal. Plus, it’s super easy to whip up, making it a great option for busy weeknights.

This soup not only tastes great but also lets the natural sweetness of the spring onions shine through. It’s a simple recipe that’s perfect for those looking to enjoy a light yet satisfying dish. You can easily customize it with herbs or spices for an extra twist!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4-5 spring onions, chopped
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk (or cream for a richer taste)
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the spring onions and potatoes, cooking for another 5 minutes.
3. Add the vegetable broth and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
5. Stir in the milk or cream, and season with salt and pepper. Heat through, then serve garnished with chives or parsley.

Final Thoughts

There’s something deeply satisfying about a warm bowl of soup—especially when it’s packed with seasonal goodness and made to match the lighter vibe of spring. These 13 spring soups aren’t just meals; they’re mood-lifters, full of color, freshness, and flavor that make every bite feel like a celebration of the season.

Whether you’re meal prepping for the week or whipping up something cozy on a cool spring night, these recipes are a delicious way to keep your menu fresh and exciting. Bookmark your favorites, try something new, and let the flavors of spring shine through.

Happy slurping and happy spring!