1. Place vegetables and broth in saucepan.
  2. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes).
  3. Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables.
  4. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil, about 5 minutes. Remove from heat. Add cheese and stir until melted.
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