Add asparagus, chicken broth, water, onion and garlic to a large skillet. Lightly salt asparagus. Bring to a light boil; reduce heat and cover. Cook for 15 minutes or until the asparagus is tender. Let cool for about 15 minutes and then carefully pour mixture into a blender. The easiest way to do this is to put the asparagus in the blender first and then add the broth mixture.

Add 1 cup of milk to the blender and puree until smooth. Return the soup to the skillet and stir in lemon juice, soup base, and cheddar cheese. Simmer until soup is hot and thick.