47 Easy Soup Recipes to Make This Spring

From the Recipe Creator: Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa

From the Recipe Creator: We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma

From the Recipe Creator: I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but it's also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa

From the Recipe Creator: After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. —Michalene Baskett, Decatur, Georgia

From the Recipe Creator: This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri

From the Recipe Creator: This is part of my favorite meal, quick and easy to prepare and the perfect amount for two. The mushrooms, carrots and barley are a good combination for flavor and color. The recipe is easy to double (or triple!) if you want to make a larger batch. —Aimee Lawrence, Wimberley, Texas

From the Recipe Creator: Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich. — Josh Rink, Milwaukee, Wisconsin

From the Recipe Creator: This isn't Grandma's chicken soup, but it is comforting in a whole new way. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota

From the Recipe Creator: President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.

From the Recipe Creator: Not only is this old-fashioned favorite a snap to make but it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi

From the Recipe Creator: My recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts

From the Recipe Creator: This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi

From the Recipe Creator: Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia

From the Recipe Creator: If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada

From the Recipe Creator: I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona

From the Recipe Creator: I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine

From the Recipe Creator: Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and lemon livens up its mild flavor.—Edrie O'Brien, Denver, Colorado

From the Recipe Creator: My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri

From the Recipe Creator: We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin

From the Recipe Creator: When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

From the Recipe Creator: For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. —Nancy Beyer, Hayden Lake, Idaho

From the Recipe Creator: My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

From the Recipe Creator: My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas

From the Recipe Creator: A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen

From the Recipe Creator: I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

From the Recipe Creator: My friend Caroline Gray and I came up with this creamy slow-cooker white chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas

From the Recipe Creator: Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

From the Recipe Creator: This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio

From the Recipe Creator: My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas

From the Recipe Creator: Years ago, I found the idea for tortellini with peas and carrots in a magazine. I added my own touch to it. —Kari George, Ellicott City, Maryland

From the Recipe Creator: Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon

From the Recipe Creator: A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina

From the Recipe Creator: This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado

From the Recipe Creator: This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia

From the Recipe Creator: I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC

From the Recipe Creator: This soup was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri

From the Recipe Creator: While "avgolemono" may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food. —Lauren Habermehl, Pewaukee, Wisconsin

From the Recipe Creator: A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. —Kathleen Olsack, North Cape May, New Jersey

From the Recipe Creator: My husband’s grandmother made this soup with her own homemade sausage and tortellini. We don’t make those ingredients these days, but we’re so happy to have the passed-down recipe­—this version is almost as good as hers. It's also an excellent way to get the kids to eat spinach! —Joyce Lulewicz, Brunswick, Ohio

From the Recipe Creator: While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana

From the Recipe Creator: This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois

From the Recipe Creator: Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California

From the Recipe Creator: After tasting a similar soup at a restaurant, I created this quick and tasty version. It’s rich and creamy, and couldn’t be easier to make! —Deanna Smith, Des Moines, Iowa

From the Recipe Creator: My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama

From the Recipe Creator: A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa