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Cream of Thyme Asparagus Soup

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"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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40 m servings 214
Original recipe yields 4 servings


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  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.


  • Cook's Notes:
  • You can use fresh or frozen asparagus.
  • For a lighter, low-fat version, use 2% milk instead of heavy cream.
  • Puree soup in a blender instead of using an immersion blender if preferred.

Nutrition Facts

Per Serving: 214 calories; 15 13.9 4.7 41 362 Full nutrition

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