Creamy Spring Vegetable Soup

Creamy Spring Vegetable Soup

Being sick isn’t too fun. With beautiful weather outside, birds flying through the air, and the smell of blooming flowers wafting in with the warm breeze, it is hard to resist going for a long run and enjoying the sunshine. However (lesson time!), being sick requires lots of R and R, so I am forcing myself to stay inside and drink lots of liquids. I’m so lucky to have a plethora of recipes to test in order to distract me!

Today, I lucked out and made a delicious (and I mean DE-LISH-OUS!) creamy spring vegetable soup. Served hot or cold, this smooth and nutrient-packed soup is perfect for spring. Taking advantage of in-season veggies like broccoli and spinach, this soup is goodand good for you! Being sick and all, I wanted something that was easy to prepare and able to help fight off my sniffles and coughing! This soup did the trick, and gave me everything I was looking for!

Topped with a little sour cream and cheddar, this soup is heaven. Hot, cold, or somewhere in between, don’t miss out on this awesome spring soup that packs a punch of flavor! Wish I could say more, but I feel a mid-afternoon nap calling my name… Enjoy!!

Creamy Spring Vegetable Soup

Serves 6         Serving Size: 1 and 2/3 cups soup                
Calories/Serving:  (with garnish)-254                   (without garnish)-212


  • 1tsp extra virgin olive oil
  • cooking spray
  • 1c. chopped yellow onion
  • 2 large stalks celery, diced (about 1c.)
  • 1c. sliced white button mushrooms
  • 2 cloves garlic, minced (about 2tsp)
  • 4c. low-fat, reduced-salt chicken or vegetable broth
  • 2 pounds uncooked broccoli crowns, chopped into bite-sized pieces
  • 1 (15oz) can white beans, reduced sodium
  • 1tsp cumin
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1 (12oz) can fat free evaporated milk
  • 3c. baby spinach leaves
  • your favorite hot sauce, to taste
  • Garnishes: 6tbl light sour cream   and   6tbl reduced-fat cheddar cheese


  1. Coat a large pot with cooking spray. Add in olive oil, and heat over medium. Add in celery, onion, and mushrooms. Cook, stirring occasionally, for 5 minutes. Add in garlic; cook an additional 2 minutes, stirring frequently.
  2. Add broth, broccoli, beans, salt, pepper, and cumin to the pot. Bring to a boil over high, then reduce heat to low and simmer for 20 minutes covered. 
  3. Add in evaporated milk, and cook over medium uncovered for 2 minutes. Add spinach, and remove from heat. Allow to cool, and then blend with either an immersion blender or a normal blender (in batches) until creamy and smooth.
  4. To serve (hot or cold) ladle 2 cups of soup into each of 6 bowls. Top each serving with 1tbl sour cream and 1tbl cheddar. Serve with hot sauce (to taste).

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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