For the cheese soup, peel and chop the shallots, peel and chop the garlic clove.
Melt butter in a saucepan and sauté shallots and garlic in it. Bring vegetable broth to a boil and add together with whipping cream and mix well.
Season with salt and white pepper and cook for 7 minutes, stirring frequently. Puree soup while adding cream cheese. Serve the cheese soup sprinkled with thyme.
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