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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."
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40 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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