Summer Garden Vegetable Soup
Ingredients
- 3 medium zucchini, chopped into bite-size pieces
- 4 medium tomatoes, chopped into bite-size pieces
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped
- 2 tablespoons butter
- 1 medium onion, chopped
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups low-sodium chicken broth
- 1 teaspoon lemon juice
- 1 (12-ounce) can evaporated milk (can use fat-free or low-fat)
- 1 ½ cups frozen or fresh corn kernels
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well.
- Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
- Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.