Zucchini Garden Soup
Laura
Add chicken for an added touch.
ingredients
- 2 Tbsp. Butter
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 2 Tbsp. Fresh parsley, chopped
- 2 Tbsp. Fresh basil, chopped, or 1tsp. Dried
- 1/3 cup flour
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- 3 cups water
- 3 chicken or vegetable bouillon cubes
- 1 tsp. Lemon juice
- 2 cups tomatoes (chopped)
- 1 1/2 cups evaporated milk
- 2 cups corn
- 2 cups cheddar cheese
- 1/4 cup parmesan cheese, freshly grated
directions
- 1
Melt butter in soup pot over medium heat. Add zucchini, onion, parsley, and basil and saute until tender. Add flour, salt, pepper, and water. Stir flour and seasoning into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
- 2
2 cups tomatoes (chopped)
- 3
1 1/2 cups evaporated milk
- 4
2 cups corn
- 5
Add tomatoes, evaporated milk, and corn. Then return to a boil. Reduce heat, cover and simmer for 5 minutes until corn is tender.
- 6
2 cups cheddar cheese
- 7
1/4 cup parmesan cheese, freshly grated
- 8
Just before serving add and stir until melted.
Source: Laura
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