25 Fresh and Vibrant Spring Soup Recipes to Try This Season

Spring brings an abundance of fresh flavors, making it the perfect season for soup. Crisp vegetables, fragrant herbs, and bright citrus come together in recipes that feel light yet satisfying. This collection features everything from vibrant chilled soups to warm, comforting bowls made easy in the crockpot. Sweet peas, tender asparagus, and delicate greens take center stage, while zesty ingredients like lemon and fresh herbs add brightness to every spoonful. From creamy blends to brothy favorites packed with seasonal produce, these soups celebrate everything spring has to offer.

Crockpot Spring Minestrone Soup

This Crockpot Spring Minestrone Soup is a vibrant, easy-to-make meal packed with fresh seasonal vegetables, beans, and tender pasta in a flavorful herb-infused broth. A perfect light yet satisfying dish for spring made effortlessly in the slow cooker!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini or chickpeas, drained and rinsed
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• ½ cup small pasta (ditalini or orzo)
• 2 cups baby spinach or kale
• Juice of ½ lemon
• Fresh basil and grated parmesan for garnish

Instructions

1. Add onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes, broth, beans, oregano, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until vegetables are tender. About 20 minutes before serving, stir in the pasta and cook until tender.
3. Stir in spinach or kale and lemon juice. Let it sit for 5 minutes until the greens wilt. Ladle into bowls and garnish with fresh herbs and Parmesan. Serve with crusty bread or garlic toast.

Crockpot Potato Leek Soup

This Crockpot Potato Leek Soup is the ultimate cozy yet fresh spring soup. Creamy, comforting, and subtly sweet from tender leeks, it’s an effortless, hands-off recipe perfect for slow cooker cooking. Whether blended until silky smooth or left slightly chunky, this soup is a delicious way to enjoy spring produce!

Ingredients

• 2 tablespoons butter or olive oil
• 3 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 6 medium Yukon Gold or Russet potatoes, peeled and diced
• 5 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream or full-fat coconut milk (for a dairy-free option)
• Juice of ½ lemon
• Chopped chives and Parmesan (for garnish)

Instructions

1. In a pan, heat butter or olive oil over medium heat. Sauté the leeks and garlic for about 5 minutes, until soft and fragrant. Transfer the leeks and garlic to the slow cooker. Add potatoes, broth, thyme, salt, and pepper. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are very tender.
3. For a smooth soup, use an immersion blender to puree directly in the Crockpot. For a chunkier texture, mash some of the potatoes with a fork while leaving the rest whole.
4. Stir in the heavy cream (or coconut milk) and lemon juice. Cook for another 5 minutes on LOW. Ladle into bowls and garnish with fresh chives and Parmesan or feta. Serve with crusty bread on the side for dipping.

Chilled Spring Pea and Dill Soup

This Chilled Spring Pea and Dill Soup is a refreshing and vibrant dish perfect for warmer spring days. Made with sweet peas, fresh dill, and a hint of citrus, this silky smooth soup is light, creamy, and bursting with freshness. Serve it cold for a cooling appetizer or light lunch!

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen peas
• 3 cups vegetable broth
• Salt and pepper to taste
• ¼ teaspoon crushed red pepper flakes
• ½ cup Greek yogurt
• Juice of ½ lemon
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• ¼ cup crème fraîche or sour cream

Instructions

1. In a medium pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 3 minutes until soft and fragrant.
2. Add peas, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes until peas are just tender. Transfer the soup to a blender (or use an immersion blender) and blend until completely smooth.
3. Stir in the Greek yogurt, lemon juice, dill, and mint. Let the soup cool, then refrigerate for at least 2 hours before serving.
4. Ladle into bowls, drizzle with crème fraîche or sour cream and garnish with extra dill and black pepper. Serve chilled with crusty bread or crostini on the side.

Crockpot Asparagus and Leek Soup

This Crockpot Asparagus and Leek Soup is a silky, flavorful soup that celebrates the best of spring produce. This slow-cooked soup is light yet comforting, with tender asparagus, sweet leeks, and a hint of lemon. Perfect as a starter or a main course with crusty bread!

Ingredients

• 2 tablespoons olive oil or butter
• 2 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 1 ½ pounds asparagus, trimmed and chopped
• 4 cups vegetable or chicken broth
• 1 medium Yukon Gold potato, peeled and diced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• ½ cup heavy cream
• Juice of ½ lemon
• ¼ teaspoon grated lemon zest
• Parmesan and chives for garnish

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the leeks and garlic for about 5 minutes, until soft and fragrant. Transfer the leeks, garlic, asparagus, broth, potato, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until asparagus and potatoes are very tender. Use an immersion blender to puree the soup directly in the Crockpot until smooth. Alternatively, transfer it to a blender in batches.
3. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Cook on LOW for 5 more minutes. Ladle into bowls, garnish with fresh chives and Parmesan and serve with crusty bread or herbed crackers.

Gyoza Soup

This Gyoza Soup is a comforting and flavorful dish featuring tender dumplings simmered in a light, savory broth with fresh spring vegetables. It’s a quick and easy recipe that delivers bold flavors with minimal effort, perfect for a cozy yet refreshing springtime meal.

Ingredients

• 1 tablespoon sesame oil or neutral oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 6 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon white pepper
• 16 frozen or fresh gyoza (dumplings of choice: pork, chicken, or vegetable)
• 1 cup Napa cabbage, thinly sliced
• 1 small carrot, julienned
• ½ cup shiitake mushrooms, sliced
• ½ cup scallions, thinly sliced (plus extra for garnish)
• 1 tablespoon miso paste (optional)
• 1 teaspoon chili oil (optional)
• Cilantro and sesame seeds for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant. Pour in the broth, soy sauce, rice vinegar, toasted sesame oil, and white pepper. Bring to a gentle simmer for 5-7 minutes.
2. Add Napa cabbage, carrots, mushrooms, and scallions, simmering for another 3-4 minutes until slightly tender.
3. Carefully place the frozen or fresh gyoza into the broth. Simmer for 5-7 minutes until the dumplings are cooked through and floating. If using miso paste, dissolve it in a small bowl with a few tablespoons of hot broth before stirring it into the soup.
4. Ladle into bowls and garnish with extra scallions, fresh cilantro, sesame seeds, and a drizzle of chili oil.

Spring Onion and Spinach Soup

This Spring Onion and Spinach Soup is a vibrant dish that celebrates the fresh flavors of spring. Made with tender spring onions, fresh spinach, and a hint of lemon, it’s a light yet comforting soup that’s perfect as an appetizer or a nourishing main.

Ingredients

• 2 tablespoons olive oil or butter
• 1 bunch of spring onions, sliced (reserve some green tops for garnish)
• 3 cloves garlic, minced
• 1 medium Yukon Gold or Russet potato, peeled and diced
• 4 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 4 cups fresh spinach, loosely packed
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ lemon

Instructions

1. Heat olive oil or butter in a large pot over medium heat. Sauté the spring onions and garlic for about 5 minutes, until softened and fragrant. Add potato, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the potato is tender.
2. Add the fresh spinach and cook for 2 minutes, just until wilted. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
3. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Simmer for another 2 minutes on low heat. Ladle into bowls and garnish with reserved spring onion greens and fresh chives or parsley. Serve warm with crusty bread on the side.

Crockpot Green Minestrone with Pesto and White Beans

This Crockpot Green Minestrone Soup is a fresh and vibrant take on classic minestrone. Packed with spring vegetables, creamy white beans, and a basil pesto swirl, it’s a light yet hearty soup perfect for springtime meals. The slow cooker does all the work, making it a fuss-free recipe bursting with flavor!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium leeks, white and light green parts sliced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 ½ cups fresh or frozen peas
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup small pasta (ditalini or orzo)
• 2 cups baby spinach or kale
• ⅓ cup basil pesto (store-bought or homemade)
• Juice of ½ lemon

Instructions

1. Add onion, garlic, leeks, celery, zucchini, green beans, white beans, peas, vegetable broth, oregano, thyme, salt, and pepper to the slow cooker. Stir well.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until vegetables are tender. About 20 minutes before serving, stir in the pasta and let it cook until tender.
3. Stir in the spinach or kale and let it wilt for 5 minutes. Then, swirl in the basil pesto and lemon juice. Ladle into bowls and garnish with fresh basil and parmesan. Serve with crusty bread or garlic toast.

Crockpot Lemon Chicken Orzo Soup

This Crockpot Lemon Chicken Orzo Soup is a light yet comforting meal packed with tender shredded chicken, delicate orzo pasta, and fresh spring vegetables in a bright, lemony broth. The slow cooker makes it effortless, creating a flavorful and nourishing soup perfect for springtime lunches or dinners.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• ¾ cup orzo pasta
• 3 cups fresh baby spinach or chopped kale
• Juice of 2 lemons
• Zest of 1 lemon
• 2 egg yolks (for extra richness, optional)

Instructions

1. Add chicken, onion, garlic, carrots, celery, chicken broth, oregano, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
3. Remove the chicken from the Crockpot, shred it with two forks, then return it to the soup. Stir in the orzo pasta and cook for 20 minutes on HIGH, until tender.
4. Add the spinach (or kale), lemon juice, and lemon zest, and let sit for 5 minutes until the greens wilt.
5. Optional – For a richer texture, whisk together the egg yolks and ½ cup of hot broth in a small bowl, then slowly pour it back into the soup while stirring continuously.
6. Ladle into bowls and garnish with fresh dill and a drizzle of olive oil if desired. Serve with crusty bread or garlic toast for dipping.

Crockpot Carrot and Ginger Soup

This Crockpot Carrot and Ginger Soup is a vibrant, silky-smooth soup bursting with the natural sweetness of carrots and the warmth of fresh ginger. Slow-cooked for deep flavor, it’s a light yet comforting dish perfect for springtime meals. Serve it with a swirl of coconut milk or cream for an elegant finish!

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 ½ lbs carrots, peeled and chopped
• 1 medium Yukon Gold potato, peeled and diced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable or chicken broth
• Salt and pepper(adjust to taste)
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ orange or ½ lemon

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion, garlic, and ginger for about 5 minutes, until soft and fragrant.
2. Transfer the onion, garlic, ginger, carrots, potato, broth, salt, pepper, cumin, and turmeric to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the carrots are very tender.
3. Use an immersion blender to puree the soup directly in the Crockpot until silky smooth. Alternatively, transfer to a blender in batches. Stir in the heavy cream (or coconut milk) and orange (or lemon) juice. Cook for another 5 minutes on LOW.
4. Ladle into bowls and top with coconut milk or cream and parsley. Serve with crusty bread or herbed crackers.

Crockpot Radish and Potato Soup

This Crockpot Radish and Potato Soup is a creamy, subtly peppery soup that highlights the unique flavor of spring radishes. Slow-cooked to perfection, the radishes mellow into a delicate sweetness, blending beautifully with the creaminess of potatoes. Perfect as a light spring meal, it’s finished with fresh herbs and a swirl of cream for an elegant touch.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bunch radishes (about 1 ½ cups), trimmed and quartered
• 3 medium Yukon Gold or Russet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• Salt and pepper, to taste
• ½ teaspoon dried thyme
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ lemon
• ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, radishes, potatoes, broth, salt, pepper, and thyme to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the potatoes and radishes are tender.
3. Use an immersion blender to puree the soup until velvety smooth. Alternatively, transfer to a blender in batches. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Let sit for 5 minutes on LOW.
4. Ladle into bowls, drizzle with extra cream, and garnish with fresh chives. Optionally, add a few thinly sliced raw radishes for crunch. Serve warm with crusty bread.

Crockpot Watercress and Potato Soup

This Crockpot Watercress and Potato Soup is a beautifully smooth and creamy spring soup with a peppery kick from fresh watercress and the silky texture of slow-cooked potatoes. Light yet satisfying, this vibrant green soup is perfect for a nourishing springtime meal.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium Yukon Gold or Russet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• Salt and pepper, to taste
• ½ teaspoon dried thyme
• 4 cups fresh watercress, stems removed (reserve a few leaves for garnish)
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ lemon
• ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, potatoes, broth, salt, pepper, and thyme to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the potatoes are very tender.
3. Add the watercress and let it wilt for 2 minutes, then use an immersion blender to puree the soup until silky smooth. Alternatively, transfer to a blender in batches. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Let sit for 5 minutes on LOW.
4. Ladle into bowls, drizzle with extra cream and garnish with fresh chives. Serve warm with crusty bread.

Spring Tofu Soup

This Spring Tofu Soup is a light yet comforting dish, packed with fresh spring vegetables, delicate tofu, and a fragrant broth infused with ginger and garlic. It’s a perfect balance of soothing warmth and fresh spring flavors, making it a great addition to your seasonal meal rotation.

Ingredients

• 1 tablespoon sesame oil or neutral oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small onion, thinly sliced
• 5 cups vegetable or mushroom broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• 1 cup shiitake or button mushrooms, sliced
• 1 cup sugar snap peas or snow peas, trimmed
• ½ cup thinly sliced carrots
• 1 block (14 oz) soft or firm tofu, cut into cubes
• 1 cup baby spinach or bok choy, chopped
• Juice of ½ lemon

Instructions

1. Heat sesame oil in a pot over medium heat. Add garlic, ginger, and onion, sautéing for 2-3 minutes until fragrant. Pour in the vegetable broth, soy sauce, salt, and pepper. Bring to a gentle simmer.
2. Add the mushrooms, sugar snap peas, carrots, and tofu. Simmer for 10 minutes until the vegetables are tender. Add baby spinach (or bok choy) and lemon juice. Let cook for 1-2 minutes until the greens are just wilted.
3. Ladle into bowls and garnish with fresh cilantro or green onions and sesame seeds. Serve as-is or with cooked rice or rice noodles for a heartier meal.

Crockpot Artichoke and Spinach Chicken Soup

This Crockpot Artichoke and Spinach Chicken Soup is a hearty yet light spring-inspired dish. Tender shredded chicken, delicate artichokes, and fresh spinach come together in a creamy, flavorful broth that’s slow-cooked to perfection. Perfect for a comforting yet refreshing meal, served with crusty bread!

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 medium Yukon Gold potatoes, peeled and diced
• 5 cups chicken broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ cup heavy cream
• 3 cups fresh baby spinach, loosely packed
• Juice of ½ lemon and ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, artichoke hearts, potatoes, chicken breasts (or thighs), broth, salt, pepper, thyme, and oregano to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
3. Remove the cooked chicken from the Crockpot, shred it with two forks, then return it to the soup. Stir in the baby spinach, heavy cream, lemon juice, and lemon zest. Cook for another 5 minutes on LOW until the spinach wilts.
4. Ladle into bowls, garnish with grated Parmesan and parsley, and serve with crusty bread.

Chilled Cucumber and Dill Soup

This Chilled Cucumber and Dill Soup is the ultimate refreshing spring dish, perfect for warm days. This light yet creamy soup is served cold for a crisp, vibrant flavor and is made with cool cucumbers, tangy yogurt, fresh dill, and a hint of garlic. A simple yet elegant appetizer or light lunch!

Ingredients

• 2 large cucumbers, peeled, seeded, and chopped
• 1 ½ cups Greek yogurt
• ½ cup cold vegetable broth or water (adjust for desired consistency)
• 1 clove garlic, minced
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• ¼ teaspoon ground cumin
• 2 tablespoons olive oil (for serving, optional)

Instructions

1. Combine chopped cucumber, Greek yogurt, vegetable broth, garlic, dill, lemon juice, lemon zest, salt, black pepper, and cumin in a blender. Blend until completely smooth.
2. Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, stir in extra broth or water if needed to reach your desired texture.
3. Ladle into bowls, drizzle with olive oil and garnish with cucumber slices and dill. Serve chilled with crusty bread or crackers on the side.

Creamy Avocado and Lime Soup

This Creamy Avocado and Lime Soup is a luxuriously smooth and refreshing dish, perfect for warm spring days. This no-cook soup is light yet satisfying and made with ripe avocados, zesty lime, and fresh herbs. Serve it chilled for an elegant appetizer or a light, nourishing meal.

Ingredients

• 3 large ripe avocados
• 1 ½ cups cold vegetable broth or water (adjust for desired consistency)
• ½ cup full-fat coconut milk
• Juice of 2 limes
• Zest of 1 lime
• 1 clove garlic, minced
• Salt and pepper to taste
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 tablespoons fresh cilantro or parsley, chopped

Instructions

1. In a blender, combine avocados, vegetable broth, coconut milk, lime juice, lime zest, garlic, salt, black pepper, cumin, and cayenne pepper. Blend until completely smooth. Add more broth or water as needed to reach your desired texture.
2. Transfer to a bowl, cover, and refrigerate for at least 1 hour for best flavor.
3. Ladle into bowls, drizzle with olive oil and garnish with diced avocado. Serve chilled with crusty bread or tortilla chips on the side.

Crockpot Sweet Corn and Basil Soup

This Crockpot Sweet Corn and Basil Soup is a creamy yet fresh dish that highlights the natural sweetness of corn paired with the earthy, aromatic flavor of fresh basil. Slow-cooked to bring out its rich depth, this soup is perfect for a light spring meal and can be served either smooth or slightly chunky for texture.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen sweet corn (about 4-5 ears if using fresh)
• 4 cups vegetable or chicken broth
• 1 medium Yukon Gold potato, peeled and diced
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ cup heavy cream
• ½ cup fresh basil leaves, finely chopped
• Juice of ½ lemon
• ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, sweet corn, potato, broth, salt, black pepper, smoked paprika, and thyme to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the corn and potatoes are very tender.
3. Use an immersion blender to puree part of the soup while leaving some chunks for texture. Stir in the heavy cream, chopped basil, lemon juice, and lemon zest. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with basil leaves and serve with crusty bread.

Tarragon Mushroom Soup

This Crockpot Tarragon Mushroom Soup is a rich and comforting dish that highlights the earthy depth of mushrooms paired with the delicate anise-like flavor of fresh tarragon. Slow cooking enhances the umami richness, resulting in a silky, velvety soup that’s perfect for a cozy spring meal.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cremini or button mushrooms, sliced
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• 2 tablespoons fresh tarragon, chopped (plus extra for garnish)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

Instructions

1. In a pan, heat butter or olive oil over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, mushrooms, broth, salt, black pepper, thyme, smoked paprika, and soy sauce to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the mushrooms are very tender.
3. Blend the soup using an immersion blender. Whisk one tablespoon of cornstarch with ¼ cup cold water, then stir it into the soup. Let cook for another 20 minutes on HIGH until slightly thickened.
4. Stir in the heavy cream and chopped tarragon. Let cook for another 5 minutes on LOW.
5. Ladle into bowls, garnish with fresh parsley and tarragon, and serve with crusty bread.

Crockpot Fennel and Parsnip Soup

This Crockpot Fennel and Parsnip Soup is a creamy and subtly sweet dish that highlights the earthy richness of parsnips and the delicate, anise-like aroma of fennel. Slow-cooked for deep flavor, this soup is both comforting and light—perfect for spring meals.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 fennel bulb, trimmed and sliced (reserve some fronds for garnish)
• 3 medium parsnips, peeled and diced
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ teaspoon ground coriander
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice of ½ lemon and ¼ teaspoon grated lemon zest

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion, garlic, and fennel for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, fennel, parsnips, broth, salt, pepper, thyme, and coriander to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the parsnips and fennel are tender.
3. Use an immersion blender to puree the soup until silky smooth. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with reserved fennel fronds and serve with crusty bread.

Chilled Tomato and Strawberry Soup

This Chilled Tomato and Strawberry Soup is a refreshing and unexpected twist on traditional gazpacho. The natural sweetness of ripe strawberries balances the acidity of tomatoes, creating a light, tangy, and subtly sweet soup perfect for warm spring days. Serve it cold as a vibrant appetizer or a unique side dish!

Ingredients

• 2 cups ripe cherry or Roma tomatoes, chopped
• 1 ½ cups fresh strawberries, hulled and chopped
• ½ cup cold vegetable broth or water (adjust for desired consistency)
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• Juice of ½ lemon
• 1 teaspoon lemon zest
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• ¼ teaspoon ground cumin
• 2 tablespoons fresh basil or mint, chopped (plus extra for garnish)

Instructions

1. Combine chopped tomatoes, strawberries, vegetable broth, balsamic vinegar, olive oil, lemon juice, lemon zest, shallot, garlic, salt, black pepper, and cumin in a blender. Blend until completely smooth.
2. Add more broth or water if needed for a thinner texture. Transfer to a bowl, cover, and refrigerate for at least 2 hours.
3. Ladle into bowls and garnish with diced strawberries, cherry tomatoes, and fresh basil or mint. Drizzle with extra olive oil for a finishing touch. Serve chilled with crusty bread or crostini.

Crockpot Avocado Chicken Soup

This Crockpot Avocado Chicken Soup is a light, fresh, and nourishing dish with tender, slow-cooked chicken in a flavorful, citrus-infused broth. Instead of cooking the avocado, it’s added fresh to each serving bowl, where the warmth of the soup gently softens it, preserving its creamy texture and vibrant flavor.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 1 cup baby spinach or shredded cabbage
• 2 medium ripe avocados, diced (added directly to serving bowls)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion and garlic for about 5 minutes, until fragrant and softened.
2. Transfer the chicken, broth, salt, black pepper, cumin, chili powder, smoked paprika, and sautéed onion/garlic to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
3. Remove the chicken from the Crockpot, shred it using two forks, then return it to the soup. Stir in the lime juice and fresh cilantro. Let cook for 5 minutes on LOW to warm through.
4. Add diced avocado directly to each serving bowl. Ladle the hot soup over the fresh avocado, allowing it to gently soften without overcooking. Garnish with cilantro and serve immediately.

Crockpot Zucchini and Lemon Soup

This Crockpot Zucchini and Lemon Soup is a light, velvety spring soup that balances the mild sweetness of zucchini with the bright zestiness of fresh lemon. Slow cooking enhances the flavors, creating a smooth, creamy texture without feeling heavy. Perfect for a refreshing yet comforting meal!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ¼ teaspoon ground coriander
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• Juice and zest of 1 lemon

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté onion and garlic for about 5 minutes, until fragrant and softened.
2. Transfer the onion, garlic, zucchini, broth, salt, pepper, thyme, and coriander to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the zucchini is very soft.
3. Use an immersion blender to puree the soup until silky. Alternatively, transfer to a blender in batches. Stir in the heavy cream (or coconut milk), lemon juice, and lemon zest. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with fresh parsley and olive oil, and serve with crusty bread.

Crockpot Beet and Coconut Soup

This Crockpot Beet and Coconut Soup is a stunningly vibrant dish that combines the earthy sweetness of beets with the rich, creamy texture of coconut milk. Slow cooking enhances the depth of flavor, resulting in a smooth, velvety soup with a naturally bright magenta hue. Perfect for a unique and nourishing spring meal!

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium beets, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 cup full-fat coconut milk (plus extra for garnish)
• Juice of ½ lime
• 1 teaspoon grated ginger

Instructions

1. In a pan, heat olive oil or coconut oil over medium heat. Sauté onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, chopped beets, broth, salt, pepper, cumin, coriander, and ginger to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beets are very tender.
3. Use an immersion blender to puree the soup until silky. Stir in the coconut milk and lime juice, mixing until fully incorporated. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, drizzle with extra coconut milk, and garnish with microgreens. Serve with crusty bread for a complete meal.

Fennel and Apple Soup

This Crockpot Fennel and Apple Soup is a beautifully balanced dish that combines the delicate anise-like flavor of fennel with the natural sweetness of apples. Slow cooking allows the flavors to meld into a smooth, velvety soup, making it a light yet comforting choice for spring. Pair it with this simple spring mix salad for a refreshing meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large fennel bulb, trimmed and sliced (reserve fronds for garnish)
• 2 medium apples (such as Honeycrisp or Fuji), peeled and chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• ½ cup full-fat coconut milk
• 1 teaspoon lemon juice

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté onion, garlic, and fennel for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, fennel, apples, broth, salt, pepper, thyme, and nutmeg to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the fennel and apples are very soft.
3. Use an immersion blender to puree the soup until silky. Alternatively, transfer to a blender in batches. Stir in the coconut milk and lemon juice. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with fennel fronds and serve with crusty bread.

Crockpot Garlic Turmeric Potato Soup

This Crockpot Garlic Turmeric Potato Soup is a warm, golden-hued soup that combines creamy potatoes, aromatic garlic, and earthy turmeric for a vibrant and comforting meal. The slow cooking process allows the flavors to meld beautifully, resulting in a silky-smooth texture with a subtle depth of spice. Perfect for a nourishing yet light spring soup!

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 teaspoon ground turmeric (or 1-inch fresh turmeric, grated)
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 4 medium Yukon Gold or Russet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• ½ cup full-fat coconut milk or heavy cream
• 1 teaspoon lemon juice

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté onion and garlic for 3-4 minutes until fragrant. Add turmeric and cumin, stirring for 30 seconds to release their aromas.
2. Transfer the onion, garlic, turmeric, cumin, potatoes, broth, salt, and black pepper to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the potatoes are very soft.
3. Use an immersion blender to puree the soup until silky. Stir in the coconut milk (or heavy cream) and lemon juice, mixing until fully incorporated. Let cook for another 5 minutes on LOW.
4. Ladle into bowls, garnish with fresh parsley, crispy garlic chips, or toasted sesame seeds, and serve with crusty bread.

Chilled Rhubarb and Strawberry Soup

This Chilled Rhubarb and Strawberry Soup is a refreshing, slightly tart, and naturally sweet dish that highlights the best flavors of spring. With just a handful of ingredients, it’s easy to make and perfect for a light appetizer or even a fruit-based dessert.

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 ½ cups fresh strawberries, hulled and sliced
• 2 ½ cups water
• ¼ cup honey (or adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt
• ½ cup coconut milk or Greek yogurt
• Fresh mint or sliced strawberries (for garnish)

Instructions

1. In a pot, combine rhubarb, strawberries, water, honey, and salt. Bring to a simmer over medium heat and cook for 10 minutes, until the rhubarb is soft.
2. Let the mixture cool slightly, then blend until silky smooth using an immersion blender or a regular blender. Stir in vanilla and lemon juice, then refrigerate for at least 2 hours.
3. Serve chilled with a drizzle of coconut milk or Greek yogurt and a garnish of fresh mint or strawberry slices.