Instructions: To cook vegetables: Warm olive oil in nonreactive soup pot. Add onions. Cook, covered but stirring often, over medium heat for 8 to 10 minutes, or until onions are translucent. Add garlic, carrots and celery. Cook for 5 minutes. Add potatoes, cauliflower, oregano and water. Cover. Bring to a boil. Reduce heat to very low. Simmer, covered, for 10 to 15 minutes, or until all vegetables are tender. Add tomatoes. Cook, covered, for 5 minutes.

To puree soup: In blender or food processor, puree about 3 1/2 cups soup with cheddar cheese, basil, pepper, cream cheese and milk until smooth. Return pureed mixture to pot. Add salt to taste. Gently reheat. Serve.

This recipe yields 4 to 6 servings.

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