Cream of Spring Vegetable Soup is the ultimate celebration of fresh flavors and gentle comfort, perfect for welcoming the first bounty of the season. With a light silky base and a gorgeous medley of vibrant veggies, this soup manages to be both nourishing and indulgent. The coconut milk (or cream) gives it a gorgeous creamy body without overpowering the natural sweetness of carrots or the earthy brightness of bok choy. It’s a dish I make all spring long, not only because it’s quick and wholesome, but also because it truly tastes like a bowlful of sunny days and new beginnings.

Cream of Spring Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about making the most out of humble ingredients, each bringing something special to the pot—whether that’s bold flavor, irresistible texture, or a pop of lively color. Gather these simple spring treasures, and you’ll have Cream of Spring Vegetable Soup in a flash!

Olive oil: The gentle base note that makes everything fragrant, it also helps coax sweetness from your onion and garlic.
Onion: Finely chopped, it melts into the background and adds savory depth to every spoonful.
Garlic: Freshly minced, it brings an aromatic, slightly spicy lift to balance the creaminess.
Baby carrots: Their natural sweetness is key, and halving them creates bite-sized bursts of color and flavor.
Small red potatoes: Thinly sliced, they cook quickly and help give the soup a velvety body.
Baby bok choy: When halved, they add a delicious crunch and a fresh, peppery finish.
Vegetable broth: The light, savory foundation of the soup—choose a good-quality one for the best flavor.
Unsweetened coconut milk (or light cream): This ingredient makes the soup luxuriously creamy without feeling heavy.
Dried thyme: Just a teaspoon adds a breath of spring herbiness that ties everything together.
Salt and pepper: Season liberally to help all the flavors shine through.
Fresh chives or parsley: A sprinkle on top gives the perfect fresh, herbal finish.

How to Make Cream of Spring Vegetable Soup

Step 1: Sauté Aromatics

Begin by heating olive oil in a sturdy soup pot over medium heat—the aroma as your onion and garlic sizzle will let you know you’re off to a delicious start. Sauté these until translucent and soft, about 4 minutes. This base creates the foundation of Cream of Spring Vegetable Soup, coaxing out a savory warmth that lifts every other flavor.

Step 2: Add Carrots and Potatoes

Toss in the halved baby carrots and thinly sliced red potatoes. Stir well to coat the veggies in that garlicky, oniony oil, layering on the flavors. This two-minute step gently sweats the vegetables, helping them cook evenly and giving your soup its beautiful body and hearty bite.

Step 3: Simmer in Broth

Pour in your vegetable broth and give everything a friendly stir. Bring the mixture to a gentle simmer—no hard boiling needed! Let it cook for 10 to 12 minutes, just until the carrots and potatoes are fork-tender. This keeps your veggies vibrant and prevents a mushy texture.

Step 4: Add Bok Choy

Next, it’s time for the bok choy. Drop in the halved heads and let them soak up the aromatic broth for about five minutes. The bok choy will wilt and become meltingly tender, while still holding a touch of springy crunch—an essential texture in Cream of Spring Vegetable Soup.

Step 5: Finish with Creaminess and Herbs

Reduce the heat and stir in the coconut milk (or light cream), dried thyme, and a big pinch each of salt and pepper. Let this simmer gently for 2 to 3 minutes until everything melds together into a creamy, aromatic harmony. Taste and adjust seasoning until it’s just right.

Step 6: Serve and Enjoy!

Ladle the hot soup into bowls and sprinkle generously with chopped fresh chives or parsley. Serve it piping hot—each spoonful delivers creamy broth, tender vegetables, and just enough herby brightness to keep things lively.

How to Serve Cream of Spring Vegetable Soup

Garnishes

Don’t skip the garnish—a handful of fresh chives or parsley not only adds vivid green color, but brings a crisp, clean flavor to the soup. Sometimes I’ll even add a swirl of coconut milk or a grating of lemon zest for a lovely finishing touch.

Side Dishes

Cream of Spring Vegetable Soup shines with a crusty hunk of sourdough, herbed focaccia, or a crisp green salad on the side. I love setting out a small bowl of seasoned crackers or a plate of simple crostini, letting everyone mix and match their bites.

Creative Ways to Present

For a showstopper presentation, serve the soup in shallow white bowls to let the colors pop, or tuck each serving in a rustic mug for fireside sipping. Hosting brunch? Ladle soup into mini cups as an elegant appetizer. The colors and creamy swirl look gorgeous with edible flower petals on top!

Make Ahead and Storage

Storing Leftovers

Store any extra Cream of Spring Vegetable Soup—if you’re lucky enough to have leftovers!—in an airtight container in the fridge for up to three days. The flavors deepen overnight, making for an even cozier bowl next time.

Freezing

You can absolutely freeze this soup. Let it cool completely, then transfer to airtight containers, leaving a little space at the top for expansion. Freeze for up to two months. Before serving, thaw overnight in the fridge for the smoothest texture.

Reheating

Reheat gently in a pot over medium-low heat, stirring frequently to bring back the creamy consistency. If the soup thickens too much after being chilled or frozen, just add a splash of broth or coconut milk until it’s your preferred texture. Stir in fresh herbs just before serving for maximum flavor.

FAQs

Can I add other vegetables to this soup?

Absolutely! Cream of Spring Vegetable Soup is wonderfully flexible. Try adding asparagus tips, fresh peas, or baby spinach for even more spring freshness. Just keep in mind that delicate veggies need only a short cooking time right at the end.

Is coconut milk necessary, or can I use something else?

If coconut milk isn’t your favorite, light cream or half-and-half works beautifully. You’ll get a rich and velvety texture either way, so the soup stays luscious without being heavy.

Can I make this soup vegan?

Yes—you can make Cream of Spring Vegetable Soup entirely vegan by using coconut milk as directed and double-checking that your vegetable broth contains no animal products. Skip any dairy-based cream garnishes for the perfect plant-based version.

Do I need an immersion blender to make it creamy?

Not at all! This soup stays chunky and creamy thanks to thinly slicing the potatoes and simmering everything in coconut milk. If you crave a silkier texture, you could blend half the soup and return it to the pot, but it’s delicious either way.

Can I make Cream of Spring Vegetable Soup in advance?

Yes, and in fact, the flavors get even better after a rest in the fridge. Just cool the soup, refrigerate, and reheat gently before serving. Be sure to wait to add the fresh herbs until just before eating for the brightest taste.

Final Thoughts

If you’re searching for a simple, soul-soothing bowl that captures the spirit of the season, Cream of Spring Vegetable Soup is truly it. I hope you find as much joy in its bright flavors and creamy comfort as I do. Give it a try, share it with someone you love, and savor every spring-inspired spoonful!