2 1/2 c. loose-pack frozen broccoli, cauliflower and carrots
1/2 c. frozen chopped onion
1/2 c. water
1/2 tsp. instant chicken bouillon granules
1 c. skim milk
3 slices processed Swiss cheese (3 oz. total), torn into bite-size pieces

In a medium saucepan combine frozen vegetables, onion, water and bouillon; bring to boiling and reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Transfer all of the vegetables and cooking liquid to a blender or food processor; add milk. Cover and blend or process until smooth. Return mixture to saucepan and stir in cheese. Cook and stir until cheese melts.

To Serve: Ladle soup into 4 individual bowls.

Per Serving: 118 Calories, 6 g. Fat, 19 mg. Cholesterol and 390 mg. Sodium.