CREAM OF THYME ASPARAGUS SOUP

Cream of Thyme Asparagus Soup image

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.

Provided by Sara

Categories Everyday Cooking Vegetarian

Time 40m

Yield 4

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 362.2 mg, Sugar 6.3 g