Cream of Thyme Asparagus Soup recipe

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Ingredients

1 tablespoon olive oil
2 small onions, chopped
½ cup chopped mushrooms, or to taste
1 teaspoon minced garlic, or to taste
1 bunch asparagus, trimmed and coarsely chopped
⅓ cup dry white wine
2 dashes dried thyme, or more to taste
1 dash ground black pepper
3 cups vegetable broth, or more to taste
½ cup heavy cream

Nutrition Info

214.5 calories
carbohydrate: 13.9 g
cholesterol: 40.8 mg
fat: 15 g
fiber: 4.1 g
protein: 4.7 g
saturatedFat: 7.4 g
servingSize: -
sodium: 362.2 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic, cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper, cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.

  2. Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.

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