Roast asparagus drizzled with 1 Tbsp. olive oil with salt and pepper in a 375F oven, on a rimmed baking sheet, until tender and slightly browned, 10-15 min.

Meanwhile, saute onion and mushrooms in the remaining 1 Tbsp. olive oil in a large pot until tender, about 5 min. Add the garlic and saute for 1 min. Add the white wine and reduce to less than 1/2.

Add the roasted asparagus cut into 1" chunks and the Campbells No Added Salt Vegetable Broth, cook for 20 min. Add the brie cheese and stir to start to melt, the rind won't melt but don't worry as you blend it. Add the tarragon and salt and pepper to taste.

Carefully transfer the soup into a blender in small batches and blend until smooth. You will need another bowl to put the soup in for a moment as you continue to puree. Pour the soup then back into the pot and reheat over low heat adding the cream. Serve with a drizzle of good quality olive oil and gluten free bread.