Spring is here, bringing a bounty of fresh produce. Make the most of seasonal vegetables with this Spring Vegetable Soup topped with garlicky croutons — a light, comforting bowl perfect for unpredictable spring weather.
Hello spring! And yes — seasonal allergies too.
Spring brings warmer days, blooming flowers and the first tender vegetables of the year. While allergies can be a downside, the season’s produce makes for bright, fresh meals. This soup highlights spring asparagus, peas, onions and garlic for a simple, satisfying pot of soup that works whether the day turns warm or chilly.
Spring Vegetable Soup Ingredients
- Vegetables – diced onion, minced garlic, chopped asparagus and peas.
- Canned diced tomatoes – adds acidity and body to the broth.
- Vegetable stock – use store-bought or homemade stock for best flavor.
- Olive oil – for sautéing and for the croutons.
- Seasonings – dried rosemary, dried parsley, salt and black pepper.
- Sourdough bread and garlic powder – to make crunchy garlicky croutons.
How to Make the Spring Vegetable Soup
Step 1: Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add the diced onion and sauté for 3–5 minutes, until translucent.
Step 2: Stir in the minced garlic and cook for about one minute until fragrant. Add the chopped asparagus, peas, diced tomatoes, vegetable stock, rosemary, parsley, and salt and pepper to taste.
Step 3: Bring the soup to a boil, then reduce the heat and simmer gently for 40 minutes to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed before serving.
How to Make Garlicky Croutons
Step 1: Preheat the oven to 400°F. Cut the sourdough loaf into 1/4–1/2 inch cubes. Stale or day-old bread works best.
Step 2: Place the bread cubes in a large bowl and drizzle with 1/4 cup olive oil. Sprinkle with 1 tablespoon garlic powder and toss with your hands until the pieces are evenly coated.
Step 3: Spread the coated bread in a single layer on a baking sheet and bake for 5 minutes. Remove the pan and toss the croutons, then return them to the oven and bake another 5–7 minutes, or until golden and crisp.
Store any leftover croutons in a brown paper bag to keep them firm and crunchy.
How to Serve the Vegetable Soup
Serve the soup hot, topped with garlicky croutons for texture. If you don’t have time to make croutons, serve with crusty bread, crackers, or a simple side salad to add more greens.
Spring Vegetable Soup with Garlicky Croutons
Bright, seasonal vegetables combine with a simple tomato-vegetable broth and crunchy garlicky croutons for a nourishing spring soup.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4–6 bowls
- Category: Soup
- Method: Cook
- Diet: Vegan
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 head asparagus, chopped
- 1 cup peas (frozen is fine)
- 2 (14 oz) cans diced tomatoes
- 4 cups vegetable stock
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried parsley
- Salt and pepper, to taste
For the Garlicky Croutons:
- 1 1/2 lb sourdough loaf, day-old preferred
- 1/4 cup olive oil
- 1 tbsp garlic powder
Instructions
For the Soup:
- Add olive oil to a large stockpot over medium heat; add the diced onion and sauté 3–5 minutes until translucent.
- Add minced garlic and cook about 1 minute more.
- Add asparagus and peas, then stir in diced tomatoes, vegetable stock, rosemary and parsley. Season with salt and pepper.
- Bring to a boil, reduce heat to a simmer and cook for 40 minutes. Adjust seasoning if needed.
For the Garlicky Croutons:
- Preheat oven to 400°F.
- Cut the loaf into 1/4–1/2 inch cubes.
- Toss the bread with olive oil and garlic powder until evenly coated.
- Spread on a baking sheet and bake 5 minutes, toss, then bake another 5–7 minutes until crisp.
- Top croutons onto the soup when serving and store leftovers in a brown paper bag to keep them crunchy.
*Leave the crust on the bread if you prefer; it adds extra texture.
More soup ideas:
- Vegetarian Tortilla Soup
- Healthy Minestrone Soup
- Detox Vegetable Soup
- Heirloom Carrot Ginger Soup
- Split Pea Soup