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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is amazing, my all time favorite. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way. Ingredients:
2 zucchini, chopped |
1 onion, chopped |
2 tablespoons fresh parsley |
1 teaspoon dried basil |
3 tablespoons butter |
1/3 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups water |
3 chicken bouillon cubes |
1 teaspoon lemon juice |
1 (14 ounce) can diced tomatoes |
1 (12 ounce) can evaporated milk |
1 cup frozen corn |
1/4 cup parmesan cheese |
2 cups cheddar cheese (optional) |
1 pinch sugar |
additional chopped parsley |
Directions:
1. In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
2. Stir in flour, salt, and pepper.
3. Gradually stir in water.
4. Add bouillon and lemon juice; mix well.
5. Bring to a boil; cook and stir for 2 minutes.
6. Add tomatoes, milk, and corn; bring to a boil.
7. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
8. Just before serving, stir in cheeses until melted.
9. Add sugar and garnish with parsley.
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