Zucchini Soup Recipe
- 2 medium zucchinis
- 1 medium onion
- 2 T parsley
- 1 t dried basil
- ½ C butter
- ⅓ C flour
- salt and pepper to taste (about 1 t salt and ¼ t pepper)
- 3 C chicken broth
- 1 t lemon juice
- 1 can of diced tomatoes
- 1 large can of evaporated milk
- 2 C of frozen corn
- ¼ C parmesan
- 2 C shredded cheddar
- Chop zucchinis and onion.
- In a large pot, saute the zucchini, onion, parsley, basil and butter together until the zucchini and onion are tender.
- Stir in the flour, salt and pepper and allow to thicken (WHILE STIRRING) to make a roux.
- Stir in the chicken broth and lemon juice.
- Let this mixture boil for 2 minutes, and then add the diced tomatoes, evaporated milk, and frozen corn.
- Reduce heat and simmer for 5 minutes.
- Just before serving, add the parmesan and cheddar cheeses and stir to melt.
Recipe by Bombshell Bling at https://www.bombshellbling.com/zucchini-soup-recipe/
3.5.3226