Preheat oven to 425 F.
In a rimmed baking sheet, place frozen veggies sprayed liberally with olive oil cooking spray. Sprinkle pepper, salt
and oregano on top. Place in the oven and roast for 25 to 30 minutes or until veggies are slightly charred.
In a large soup kettle, whisk together the broccoli-cheese soup, one can of water and two cans of milk. Whisk until
smooth and cook on medium-low heat. Add cubed easy-melt cheese, sharp cheddar and cream cheese. Continue
whisking until heated and incorporated.
After veggies are charred, remove from the oven and scoop into cheese mixture. Stir.
To serve, ladle soup into individual bowls, and sprinkle Parmesan cheese and croutons on top.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.