Spring Onion Soup – Bright, Comforting, and Simple

Spring Onion Soup is a gentle, soothing bowl of warmth with a fresh, mild onion flavor that feels bright rather than heavy. It’s the kind of recipe you make when you want something light, clean, and comforting without spending all afternoon in the kitchen. The star is spring onions (also called scallions or green onions), which bring a grassy sweetness and a soft bite.

With a handful of pantry staples, you can build a silky, satisfying soup that’s lovely as a starter or a light meal.

Why This Recipe Works

• Spring onions offer layered flavor. Using both the white and green parts gives sweet depth and fresh, herbal notes in one pot.
• Slow sweating builds sweetness. Cooking the onions gently in butter and olive oil softens their sharpness and draws out natural sugars.
• Potato adds body without cream overload. A small potato thickens the soup naturally, keeping it velvety while still feeling light.
• Simple seasoning keeps it clean. A touch of lemon and fresh herbs brightens the soup without crowding out the delicate onion flavor.
• Flexible base. It works with vegetable or chicken stock, and takes well to add-ins like peas, spinach, or a swirl of cream.

Ingredients

• 6–8 large spring onions (scallions), trimmed, whites and greens separated and sliced
• 1 medium yellow potato, peeled and diced small
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 4 cups low-sodium vegetable or chicken stock
• 1 bay leaf
• 2–3 sprigs fresh thyme (or 1/2 teaspoon dried)
• 1/4 teaspoon ground white pepper (or black pepper)
• Salt, to taste
• 1–2 teaspoons fresh lemon juice, plus more to taste
• Optional: 1/4 cup heavy cream or crème fraîche
• Optional garnish: sliced green parts of spring onions, chopped chives, olive oil drizzle, toasted bread crumbs, or croutons

Instructions

1. Prep the onions. Rinse the spring onions well to remove any grit. Separate whites and greens. Slice both thinly, keeping them in separate piles.
2. Sweat the aromatics. In a medium pot, warm the butter and olive oil over medium heat.

   Add the sliced spring onion whites with a pinch of salt and cook 6–8 minutes, stirring often, until soft and glossy but not browned.
3. Add garlic and potato. Stir in the garlic and cook 30 seconds until fragrant. Add the diced potato and stir to coat in the butter and oil.
4. Build the base. Pour in the stock. Add the bay leaf, thyme, and white pepper.

   Bring to a gentle simmer.

5. Simmer until tender. Reduce heat to low and cook 12–15 minutes, until the potato is completely tender when pierced.
6. Add the greens. Stir in half of the sliced spring onion greens. Simmer 2–3 minutes to soften while keeping their color and freshness.
7. Blend. Remove the bay leaf and thyme sprigs. Use an immersion blender to puree until smooth, or blend carefully in batches.

   For a more rustic soup, blend only half.

8. Finish and season. Return to low heat. Stir in lemon juice and taste. Add salt as needed.

   If using, stir in the cream for extra silkiness.

9. Garnish and serve. Ladle into bowls and top with the remaining spring onion greens, chives, a drizzle of olive oil, and crunchy crumbs or croutons if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat, stirring often. Add a splash of stock or water if the soup thickens.

  If it contains cream, avoid boiling to prevent curdling.

Benefits of This Recipe

• Light yet satisfying. The potato adds body so the soup feels comforting without being heavy.
• Quick to make. From chopping board to bowl in about 30 minutes.
• Budget-friendly. Spring onions, potatoes, and stock are inexpensive and easy to find.
• Versatile. Works as a starter, a light lunch, or a side dish alongside grilled fish or roasted chicken.
• Vegetarian-friendly. Use vegetable stock to keep it vegetarian; skip the cream for a dairy-free version.

Common Mistakes to Avoid

• Rushing the onion stage. If you brown the onions, the soup loses its delicate flavor. Keep the heat moderate and stir often.
• Skipping the potato dice. Large chunks take longer to cook and blend unevenly. Small, even pieces speed up cooking and give a smoother texture.
• Overcooking the greens. Add the spring onion greens near the end to keep the soup bright and fresh.
• Too much lemon at once. Add lemon juice gradually and taste.

  You want lift, not sourness.

• Over-salting early. Stock can vary in saltiness. Season at the end for better control.

Recipe Variations

• Creamy Spring Onion Soup: Add 1/2 cup cream and a knob of butter at the end for a richer finish. A spoon of crème fraîche on top is lovely.
• Pea and Spring Onion Soup: Add 1 cup frozen peas in the last 3 minutes of simmering before blending.

  Finish with mint or basil.

• Spinach Boost: Stir in 2 cups fresh spinach right before blending. It deepens the color and adds nutrients without overpowering the onion.
• Ginger-Lemon Twist: Add 1 teaspoon finely grated fresh ginger with the garlic. Finish with extra lemon zest for a zippy, aromatic bowl.
• Roasted Spring Onion Topping: Roast a few whole spring onions at high heat until charred and tender.

  Slice and scatter over the soup for a smoky accent.

• Cheesy Crunch: Top bowls with parmesan crisps or toasted breadcrumbs tossed with grated pecorino and pepper.
• Protein Add-Ins: Finish with flaked poached salmon, shredded rotisserie chicken, or white beans for a heartier meal.

FAQ

Can I use regular onions instead of spring onions?

Yes. Use 1 large sweet onion plus a handful of chives or scallion greens at the end to bring back that fresh, green note. The flavor will be slightly deeper and sweeter.

Do I have to peel the potato?

Peeling is best for a silky texture.

If you prefer rustic soup, leave the peel on and blend thoroughly. Waxy potatoes work, but a starchy potato blends smoother.

What if I don’t have an immersion blender?

A regular blender is fine. Blend in batches, vent the lid slightly, and cover with a towel to avoid steam pressure.

Return blended soup to the pot and adjust thickness.

How can I make this dairy-free?

Use only olive oil for cooking and skip the cream. The potato provides enough body. You can add a splash of unsweetened oat milk for extra silkiness.

How do I keep the color bright green?

Add the spring onion greens near the end, avoid high heat after blending, and finish with lemon right before serving.

Overcooking dulls the color.

Can I make this ahead for a dinner party?

Absolutely. Cook and blend the soup up to 2 days ahead, refrigerate, and reheat gently. Add lemon and cream (if using) right before serving for the best flavor and texture.

What should I serve with it?

Crusty bread, a simple green salad, or a grilled cheese sandwich pairs perfectly.

As a starter, it complements roast chicken, seared fish, or a vegetable tart.

In Conclusion

Spring Onion Soup is fresh, calming, and surprisingly full of character. It turns humble ingredients into a smooth, bright bowl that fits any season. With a short ingredient list and straightforward steps, it’s a reliable recipe to keep in your back pocket.

Make it as-is for something light and elegant, or play with variations to match your mood. Either way, it’s comfort with a crisp, green edge.