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Thyme-Infused Creamy Asparagus Soup

★★★★★ 5.0 (13 reviews)

This velvety soup combines fresh asparagus with a hint of fragrant thyme for a comforting and flavorful meal. It’s perfect for warming up on a chilly day or serving as a light, elegant starter.

◷40 minTotal Time

♜4Servings

▥MediumDifficulty

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Ingredients

4servings

1 tablespoon olive oil2 small onions, chopped½ cup chopped mushrooms, or to taste1 teaspoon minced garlic, or to taste1 bunch asparagus, trimmed and coarsely chopped2 dashes dried thyme, or more to taste1 dash ground black pepper3 cups vegetable broth, or more to taste½ cup heavy cream

Instructions

Saut Vegetables

Start by heating some olive oil in a saucepan over medium heat. Toss in the onions, mushrooms, and garlic, and cook them gently, stirring occasionally, until the onions are soft and fragrant—this should take about 5 minutes. Next, add the asparagus, a splash of wine, fresh thyme, and a pinch of black pepper. Keep everything moving in the pan until the asparagus is tender, which usually takes another 5 minutes or so.

Simmer and Blend Soup

Pour in 2 cups of broth and let the soup simmer for 5 to 10 minutes to let all those flavors meld together. Once everything is nicely cooked, use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream, then add the rest of the broth a little at a time until you reach the consistency you like. Let it heat through for another 5 to 10 minutes, and you’re ready to serve!

Why You’ll Love This Recipe

This soup is a perfect blend of fresh asparagus and fragrant thyme, creating a comforting and flavorful dish. Its creamy texture makes it satisfying without being heavy, and it’s a great way to enjoy seasonal vegetables in a warm bowl.

Serving Suggestions

Serve this soup warm with a drizzle of olive oil or a dollop of sour cream on top. It pairs wonderfully with crusty bread or a light salad for a balanced meal. Garnish with extra fresh thyme leaves or toasted almonds for added texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well—thaw overnight in the fridge before reheating.