Brighten Up the Dinner Table with Our Best Spring Soups

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Get excited, because your love for soup no longer has to be put away with your winter jacket and scarf. Just because it’s getting warmer outside doesn’t mean you can’t enjoy a comforting bowl of avocado soup or a ginger-carrot creation. In fact, these soups were made for sunnier times. 

Just like as chili warms you up while it’s snowing outside, there are chilled concoctions that can cool you down and nutrient-rich spring veggie versions that can boost your energy. Either way, soup lovers, rejoice!

Move on over, guacamole — there’s a new avocado dish in town. Marcela Valladolid’s Chilled Avocado Soup, served cold , is a beautiful dinner option for the warmer months. With a bit of spice from serrano chiles and fresh flavor from the avocado and lemon juice, it would be a surefire hit at any spring get-together.

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Cucumbers are often reserved for veggie trays or salads, but it’s easy to make them the star of the meal with this Chilled Cucumber Soup from Food Network Magazine. It’s got fresh and bright ingredients like tomatoes, bell peppers, and dill, so it’s just as refreshing as it is satisfying.

Food Stylist: Maggie Ruggiero 
Prop Stylist: Michelle Wong ,Food Stylist: Maggie Ruggiero 
Prop Stylist: Michelle Wong

YHK_101711_FNM_GingerCarrotSoupV2_123.tif

Food Stylist: Maggie Ruggiero Prop Stylist: Michelle Wong ,Food Stylist: Maggie Ruggiero Prop Stylist: Michelle Wong

Photo by: Yunhee Kim

Yunhee Kim

Not only is this soup a bright and cheerful color, it’s also packed full of nutrients that’ll have you feeling bright and cheerful. Carrots, pine nuts, Greek yogurt and fresh ginger all come together in this Food Network Magazine recipe to make this a perfectly tangy springtime bite.

Asparagus and Bread Soup with Pancetta prepared by Geoffrey Zakarian, as seen on the Food Network's The Kitchen, Season 2.

Asparagus and Bread Soup with Pancetta prepared by Geoffrey Zakarian, as seen on the Food Network's The Kitchen, Season 2.

Photo by: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Emile Wamsteker, 2014, Television Food Network, G.P. All Rights Reserved

Anything that involves pancetta is okay in our book, but it’s even better when there is creamy soup underneath. Onions, shallots, asparagus, spinach and bread give this dish its hearty texture while the pancetta and creme fraiche lend a little crunch and tanginess.

For something with a bit more texture, try Ina Garten’s take on classic pea soup. Everything gets thrown into one pot, so it makes for quick and easy cleanup. Plus, with red potatoes and carrots added in, this soup is hearty enough to be a full meal.

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