10 Spring Soup Recipes to Kick Off the Season

Overhead view of Green borsh — Serious Eats / Larisa Niedle

Springtime at the farmers market is pretty magical. After several long, cold months, marketgoers are greeted with bunches of asparagus, ramps, green garlic, radishes, lettuces, and so much more. This collection includes a variety of spring soups that take advantage of the season's produce, as well as ones that are great for repurposing leftover Easter ham.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

Serious Eats / J. Kenji López-Alt

No cream is required to make this bright, vegetal soup creamy and velvety-smooth. Adding two tablespoons of flour while sweating the leeks and fennel lightly thicken the soup without deadening the flavor of the asparagus and herbs. For extra creaminess, a rich and tangy spoonful of crème fraîche can be swirled in at the end.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)
Ham and Bean Soup

Serious Eats / Liz Voltz

This recipe results in a rich, hearty, and undeniably satisfying soup loaded with navy beans, smoky ham, and lots of vegetables. Perfect for leftover Easter ham!

Ham and Bean Soup
Split Pea and Ham Soup

Serious Eats / Fred Hardy

This no-fuss, deeply flavorful version of the classic is another great recipe for using up any Easter ham. For a faster result, see our pressure cooker version.

30-Minute Pressure Cooker Split Pea and Ham Soup
Chilled Minty Carrot Soup With Dukkah Yogurt

Serious Eats / Vicky Wasik

When the weather is warm enough for chilled soup but tomatoes are still out of season, this is our go-to recipe. This carrot soup is smooth and creamy, despite there being no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.

Chilled Minty Carrot Soup With Dukkah Yogurt

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The Best Minestrone Soup

Serious Eats / J. Kenji López-Alt

Kenji's recipe for minestrone is easily adaptable to any season, including spring: asparagus, leeks, radishes, watercress, and peas are all covered in his handy vegetable time table. If you're looking for a minestrone-like soup better suited for late spring, see Kenji's summer-friendly ribollita recipe.

The Best Minestrone Soup
Miso Soup With Mixed Seasonal Vegetables

Serious Eats / Vicky Wasik

Featuring radish, pea shoots, and a chiffonade of Swiss chard, this savory soup is perfect for spring. The broth is a simple, delicate dashi, seasoned with a blend of shiro and aka miso.

Miso Soup With Mixed Seasonal Vegetables
Asparagus and Ramp Soup With Yogurt

Serious Eats / J. Kenji López-Alt

This verdant soup is made from two of the best vegetables springtime has to offer. Yogurt adds both a touch of dairy richness and good acidity.

Asparagus and Ramp Soup With Yogurt
Shchavleviy Borsch (Ukrainian Green Borsch)

Serious Eats / Larisa Niedle

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

Shchavleviy Borsch (Ukrainian Green Borsch)

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Mapo Beans (White Beans Cooked in the Style of Mapo Tofu)

Serious Eats / Sasha Marx

Standing in for silken tofu, creamy and flavorful white beans and their rich cooking liquid give this quick stew body and complement the assertive punch of chile-bean paste and Sichuan peppercorns. Sasha uses a dozen ramps in this recipe (!), so if you're wondering what to do with your farmers market impulse buy, look no further.

Mapo Beans
Hot or Cold Creamy Lettuce Soup

Serious Eats / Vicky Wasik

Lettuce floods into farmers markets come late spring. If you purchased more than you can fashion into salad and it's starting to look a little limp, Daniel has the perfect answer: lettuce soup. It's surprisingly good, whether served hot or cold, with a pleasant sweetness and clean, vegetal flavor.

Hot or Cold Creamy Lettuce Soup

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10 Spring Soup Recipes to Kick Off the Season

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