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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A good flavored soup that is also good for you! Ingredients:
6 cups chopped zucchini |
3 cups chopped onion |
1 16 oz. can tomatoes, drained and chopped |
1/3 cup chopped fresh parsley |
1 tsp. salt |
1 tsp. coarsely ground pepper |
1/2 tsp. sweet basil |
1/8 tsp. thyme |
1/2 cup water |
1 16 oz. can corn, drained |
2 tsp. lemon juice |
1/2 tsp. tabasco sauce |
8 chicken bouillon cubes |
2 cups boiling water |
1 stick butter |
6 tbsp. flour |
2 1/2 cups milk |
1/2 lb. sharp cheddar cheese, grated |
1/4 cup grated parmesan cheese |
1 cup half-and-half |
Directions:
1. In a 6-qt. kettle, put the first 9 ingredients. Boil for 10-15 minutes. Vegetables should be tender but firm. Reduce heat to simmer. Add corn, lemon juice and Tabasco. Add bouillon cubes dissolved in boiling water.
2. Meanwhile, in a separate pan, melt butter and blend in flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheddar and Parmesan cheeses. Stirring constantly, add milk-cheese mixture to the vegetable pot. Add half-and-half and heat, but do not boil.
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