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4.5 from 162 votes

Summer Garden Vegetable Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 176 kcal
Course: Soup
Cuisine: American

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) (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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 176

% 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.