I'm planning on making another batch of cream of vegetable soup soon. It consists of chicken stock, potato, onion, and assorted cut-up veggies, plus some minced garlic and other spices. Once it's all cooked, I use the stick blender to blend it, and add milk or cream, and serve over cubed cheddar cheese.

I'm now wondering if caramelizing a couple of onions instead of just the usual boiling until soft would improve the soup enough to be worth the time.