If you planted a garden you most likely have some zucchini and tomatoes ready to be used. If not you can buy some because this soup is super good!
Zucchini Cheese Soup
2 medium zucchini
1 medium onion
2 T. fresh parsley or ½ T. dried
1 t. dried basil
1/3 C. butter
1/3 C. flour
1 t. salt
¼ t. pepper
3 C. water
3 chicken bouillon cubes
1 t. lemon juice
1 can diced tomatoes or 2-3 fresh
1 can evaporated milk
¼ C. grated parmesan cheese
2 C. shredded cheddar cheese
Sauté zucchini, onion, parsley & basil in butter until tender.
Stir in flour, salt & pepper. Gradually stir in water. Add bouillon & lemon juice; mix well. Bring to a boil, cook & stir for 2 minutes. Add tomatoes and milk; bring to a boil. Reduce heat, cover & simmer 5 minutes. Stir in cheese just before serving. Continue stirring until cheese is melted.
1 medium onion
2 T. fresh parsley or ½ T. dried
1 t. dried basil
1/3 C. butter
1/3 C. flour
1 t. salt
¼ t. pepper
3 C. water
3 chicken bouillon cubes
1 t. lemon juice
1 can diced tomatoes or 2-3 fresh
1 can evaporated milk
¼ C. grated parmesan cheese
2 C. shredded cheddar cheese
Sauté zucchini, onion, parsley & basil in butter until tender.
Stir in flour, salt & pepper. Gradually stir in water. Add bouillon & lemon juice; mix well. Bring to a boil, cook & stir for 2 minutes. Add tomatoes and milk; bring to a boil. Reduce heat, cover & simmer 5 minutes. Stir in cheese just before serving. Continue stirring until cheese is melted.
(I did not peel my zucchini. It was more colorful with the skin and still tasted great. However, you may have more luck convincing your kids to eat it if it does not have the skin on.)
This looks so good!!! Yum!
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