Cream of Thyme Asparagus Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 215 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.