Photobucket Photobucket

August 23, 2013

Katie's Garden Fresh Vegetable Soup

Note:  I originally posted this recipe in 2010, but it's the perfect dish for this time of year-still plenty of garden veggies and cooler weather...

This  oh-so-yummy recipe is from my friend Katie
Besides be an extremely talented cook, she does some fantastic crafting as well!
Visit her blog to see some of her projects...


Summer Garden Vegetable Soup
  • 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 tbsp. fresh basil chopped)
  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 1/4 c. flour
  • 1 tsp. salt
  • 1/4 tsp pepper
  • 3 c. chicken broth
  • 1 tsp. lemon juice
  • 1 (12oz) can evaporated milk
  • 1 1/2 c. frozen or fresh corn kernels
  • 1/4 c. freshly grated Parmesan cheese
In 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 saute for one additional minute. 
Gradually add the chicken broth, whisking constantly. 
Add the lemon juice; mix well. 
Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it.
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.

Serve with corn bread...yum!



Endy Daniel said...

I love the color! I cant resist this! yum!

Ron Mylar said...

Soups are everyone's favorite and hence there is no doubt that. And I also to make the different types of soups in winters and in summer also. My kids also like them very much.