Spring Garden Vegetable Soup

Name: Spring Garden Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 bell pepper, chopped; 4 cups vegetable broth; 1 cup fresh green beans, trimmed and cut; 1 cup cherry tomatoes, halved; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh basil, chopped; 1/4 cup pesto (optional)

Highlighted under: Clean Eating Kitchen

I absolutely love making this Spring Garden Vegetable Soup during the warmer months when fresh produce is at its peak. It’s a delightful blend of colorful vegetables that not only provides a refreshing taste but also serves as a nutritious option for any meal. The best part is how quickly it comes together, making it perfect for busy weeknights. Once you taste the vibrant flavors and healthy ingredients, this recipe will surely become a staple in your kitchen.

Created by

Olivia Barrett

Last updated on 2026-02-01T20:21:36.080Z

When I first created this Spring Garden Vegetable Soup, I wanted to capture the essence of a vibrant garden in a bowl. The combination of fresh herbs and bright vegetables makes it a feast for the senses. I found that sautéing the onions and garlic at the beginning truly enhances the soup's depth of flavor, drawing out their natural sweetness.

Furthermore, using seasonal vegetables not only ensures the best taste but also showcases the wonderful variety that spring has to offer. Swirling in a dollop of pesto at the end adds an extra layer of flavor that elevates this simple soup to something truly special.

Why You'll Love This Recipe
A medley of fresh, seasonal vegetables bursting with flavor
Light yet satisfying, perfect for a healthy meal
Easy to prepare, making it a weeknight favorite

Crafting the Perfect Broth

The foundation of any great soup is a rich broth, and in this Spring Garden Vegetable Soup, vegetable broth plays a crucial role. Opt for a low-sodium variety to control the salt levels to your preference while still allowing the vibrant flavors of the fresh produce to shine through. For extra depth, consider simmering your own broth by boiling vegetable scraps like onion peels, carrot ends, and herbs along with water. This can take about an hour but adds an exceptional homemade touch.

When adding the broth, pay attention to the temperature. Bring it to a rolling boil to ensure that the vegetables will be cooked evenly. After boiling, make sure to reduce to a low simmer to prevent overcooking them. You want the vegetables to be tender yet still slightly crisp, which typically takes about 15 minutes of simmering.

The Power of Fresh Vegetables

This soup thrives on the freshness of its ingredients, so choose seasonal vegetables for the best flavor. Local farmers' markets are an excellent resource for vibrant produce. If fresh green beans are out of season, frozen ones can be a suitable alternative; just adjust cooking time slightly as they may require less simmering to become tender.

Another key ingredient is the basil, which adds a floral note that complements the earthy flavors of the other vegetables. If you find yourself without fresh basil, try using a teaspoon of dried basil instead. It’s important to add the herbs near the end of cooking to preserve their fresh taste; if you add dried herbs too early, the flavor can become muted.

Ingredients

Gather your fresh ingredients to make this wholesome soup.

Ingredients for Spring Garden Vegetable Soup

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 bell pepper, chopped
4 cups vegetable broth
1 cup fresh green beans, trimmed and cut
1 cup cherry tomatoes, halved
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil, chopped
1/4 cup pesto (optional)

With all your ingredients on hand, you're ready to start cooking!

Instructions

Follow these steps to create your delicious soup.

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

Add Vegetables

Stir in the diced carrots and celery, cooking for another 5 minutes. Then, add the zucchini and bell pepper, continuing to cook until all vegetables begin to soften.

Simmer the Soup

Pour in the vegetable broth, then add the green beans, cherry tomatoes, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let simmer for about 15 minutes.

Finish and Serve

Stir in the fresh basil and, if desired, the pesto. Allow the soup to cook for an additional 5 minutes, then ladle into bowls and enjoy!

Enjoy this light and refreshing soup warm or chilled!

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice just before serving. It brightens up the soup beautifully!

Make-Ahead and Storage Tips

One great advantage of this Spring Garden Vegetable Soup is that it stores wonderfully. Make a large batch and refrigerate it in an airtight container for up to four days. The flavors will deepen over time, making it even tastier on day two. Just remember, if you’re adding noodles or rice, it's best to cook those separately and add them when serving to avoid them becoming mushy in the soup.

For long-term storage, consider freezing portions in freezer-safe containers or zip-top bags. It can last up to three months in the freezer. To reheat, simply thaw overnight in the refrigerator and then warm it gently on the stove over medium-low heat. Stir frequently and add a splash of broth or water if it seems too thick.

Serving Suggestions and Variations

To elevate your Spring Garden Vegetable Soup even further, consider topping each bowl with a dollop of pesto. The nutty flavors will harmonize beautifully with the garden-fresh vegetables, adding both richness and a beautiful presentation. For a heartier dish, serve it alongside crusty bread for dipping, or sprinkle with some grated Parmesan cheese just before serving.

Feel free to swap in other seasonal vegetables based on availability or personal preference. Asparagus, peas, or even leafy greens like spinach or kale would make fantastic additions. Just be sure to adjust cooking times accordingly; for instance, spinach wilts quickly and only needs a couple of minutes at the end, while asparagus may need slightly longer to soften.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables if you can't find fresh. Just adjust the cooking time accordingly, as frozen veggies might take less time to heat through.

→ How long does this soup last in the fridge?

The soup can be stored in the refrigerator for about 3-4 days. Just make sure to let it cool completely before transferring it to an airtight container.

→ Can I make this soup vegan?

Absolutely! This recipe is already vegan-friendly as it uses vegetable broth and does not contain any animal products.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh green salad for a complete meal.