Trim woody parts/ends of asparagus. Cut into 1/2" pieces.
Melt butter in large stockpot. Add onion, saute for 5 minutes.
Add vegetable broth, bring to a simmer over medium heat. Add asparagus and salt, simmer for 10-12 minutes or until tender.
Transfer broth, vegetables, and sun dried tomatoes to a blender to liquefy. (See notes below about blending hot liquids.) Or use an immersion blender to blend until smooth.
Return soup back to pot, add heavy cream. Stir until blended, heat through.
Garnish with a few extra sun dried tomatoes and homemade croutons