1In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender.
3Add garlic; cook 1-2 minutes longer.
5Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly.
7Meanwhile, in a small bowl, mix cornstarch and water until smooth.
9Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently.
11Add cheese; cook and stir until cheese is blended. Top servings with bread croutons and parsley.