Vegetable Cheese Soup

Ingredients

• Vegetable cooking spray
• 1 1/3 cups finely chopped onion
• 1 cup thinly sliced carrot
• 1/2 cup thinly sliced green onions
• 1/2 cup thinly sliced celery
• 2 (10 1/2-ounce) cans low-sodium chicken broth
• 2 cups peeled, diced red potato
• 1/4 cup long-grain rice, uncooked
• 4 ounces reduced-fat process cheese spread, cubed
• 2 cups 1% low-fat milk
• 2 tablespoons diced pimiento
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground red pepper

Preparation

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, carrot, green onions, and celery; saute until tender. Add chicken broth, potato, and rice; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let cool 10 minutes.
2. Transfer mixture, in batches, to container of an electric blender; cover and process until smooth. Return mixture to pan. Stir in cheese and remaining ingredients. Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.