Asparagus is already out of season where I live.
I kept one final bunch in the fridge a little past its shelf-life — stalks still vibrant, but the bud tips were beginning to get soft.
And, since I happened to have half a tub of silken tofu left over from the chocolate-tofu pudding, I employed an old Mollie Katzen trick, and made a "cream of" soup without cream.
Let me make this as simple as can be.
You cook your vegetables. I cooked the asparagus in an oiled pan with minced green garlic, adding a splash of liquid to help soften things. You could put your aromatics in the pan at this point, too. Bay leaf, salt, whatever you like. A bit of dill is surprisingly good with asparagus.
You put your cooked vegetables into the blender (I cut up the asparagus spears into handy pieces) with a big splat of silken tofu.
You blend. Really, you should blend really hard. I never got past the first button on the blender, and there were actually still chunks of asparagus. I should have set it on "cement mixer." (And I think that's why the tofu looks a little curdled in the photo. It's not curdled; it just wasn't blended hard enough.)
You return this mixture to the stove, heat it, and adjust the seasonings. I added lemon juice and I forget what all. Definitely some liquid to get the texture right.
Put the soup in bowls. I topped mine with a dab of Greek yogurt; Cranky is responsible for cleaning out the fridge of dairy items I can't eat, so he got a dab of sour cream.
My point is just that making a cream of vegetable soup is really easy, and you don't need cream.