Ingredients

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk
• 1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
• 2 medium baking potatoes, cut into 1/2-inch cubes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper (optional)
• 1/2 cup frozen peas, thawed
• 1/4 teaspoon salt
• 3/4 cup reduced-fat sharp cheddar cheese

Instructions

1. Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.

2. Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.

3. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.

4. Remove from heat, stir in peas and salt.

5. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.