A luncheon soup

Fall and winter days our luncheons are often homemade soup. Often creamy vegetable soups. I saute onion in a bit of butter or olive oil, add the vegetable and saute that for a bit as well. Then I add chicken broth. Homemade if I've got it, organic Pacifica if I don't. I cook until the vegetables are tender. I then puree with my stick blender and add cream or half and half and heat until hot. Served with a garnish of croutons and perhaps a sprinkling of an herb.
It's an easy lunch and a good lunch. It's also a good way to use up leftover vegetables from the evening's before dinner (you just don't cook them as long in the broth).

Yesterday's soup was tomato. It's not your mother's canned cream of tomato soup -- this fresh version!

Alas, no grilled cheese to go with!