Summer Garden Vegetable Soup


*Serves 8

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

1/4 teaspoon pepper

3 cups low-sodium chicken broth

1 teaspoon lemon juice

1 (12 oz.) can evaporated milk (can use fat-free or low-fat)

1 ½ cups frozen or fresh corn kernels

1/4 cup freshly grated Parmesan cheese

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.