1 can (11 oz.) condensed Cheddar cheese soup
1/3 c. milk
1/2 tsp. dried basil leaves, crushed
1 clove garlic, minced
2 c. cauliflowerets
1 sm. onion, cut into thin wedges
1 1/2 c. diagonally sliced carrots
1 pkg. (10 oz.) frozen peas

In 3 quart microwave safe casserole, stir soup until smooth. Stir in milk, basil and garlic; mix well. Add vegetables; stir to coat well. Cover and microwave on high 15 minutes or until vegetables are tender, stirring twice during cooking. Let stand, covered, 5 minutes.