Cheesy Mushroom Asparagus Soup is creamy, delicious, vegan, easy, and quick to make. Done in 20 minutes, it uses common ingredients. Healthy!
Sautee the mushrooms and onion until tender in a bit of oil or water in a heavy-bottomed soup pot over medium heat. Once these are mostly done, which takes about 5 minutes, add the asparagus.
While these are cooking, mix up the cheesy part. Add the rest of the ingredients to a high-speed blender and puree until very smooth, about a full minute.
Pour the cheese sauce into the cooking vegetables and allow it all to heat up to a simmer, stirring frequently.
Let the cheese sauce simmer for a few minutes. It will thicken and start to look even more cheesy and kind of glossy.
Serve with a bit of salt or pepper, crushed red pepper flakes, and some toasted croutons.