Saute
onion in soup kettle coated with non-stick spray. Add thawed,
coarsely chopped vegetables, 3 ½ cups milk, basil, soup base,
and pepper and heat through (do not boil). Shake 1/4 cup flour
with 1 cup skim milk until flour is dissolved. Add to soup
pot and simmer 10-15 minutes while stirring. Reduce heat to
low and stir in grated cheddar cheese until melted.
