Summer Garden Vegetable Soup
User Reviews
4.5
Summer Garden Vegetable Soup
Description
This soup combines chopped zucchini, tomatoes, and corn, sautéed lightly with onions and fresh herbs, then thickened with a flour and butter roux. Low-sodium chicken broth and lemon juice bring brightness, while evaporated milk adds creaminess without heaviness. Parmesan cheese stirred in just before serving introduces a savory finish.
The preparation involves gently cooking the vegetables until tender but still slightly firm, preserving texture within the creamy base. The herbs provide a fresh, garden-inspired flavor that complements the natural sweetness of the vegetables.
Serve this soup warm as a light lunch or starter. It pairs well with crusty bread or a simple salad. The recipe is suitable for those looking to enjoy a mild, vegetable-forward soup with subtle richness.
Ingredients
- 3 medium zucchini chopped into bite-size pieces
- 4 medium tomato chopped into bite-size pieces
- 2 tablespoons parsley fresh, minced
- 1 teaspoon basil or 1 tablespoon fresh basil, chopped, dried
- 2 tablespoons butter
- 1 medium onion chopped
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth low-sodium
- 1 teaspoon lemon juice
- 1 (12-ounce) (12-ounce) can evaporated milk can use fat-free or low-fat
- 1 ½ cups corn kernel frozen or fresh
- ¼ cup Parmesan Cheese freshly grated
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 450mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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