Everyday Gourmet Recipe: Zucchini Cheese Soup


Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

This is yet another way to be a Zucchini Houdini by using up the harvest from those prolific zucchini plants. This creamy, Southwest soup would make the perfect ending to a chilly fall day.

2 medium zucchini

1 medium onion

½ tablespoon dried parsley or 1 tablespoon fresh parsley, minced

1 teaspoon dried basil

1/3 cup butter

1/3 cup all-purpose flour

1 teaspoon salt

½ teaspoon pepper

3 cups water

3 chicken bouillon cubes (Mexican tomato-based bouillon is a good substitute)

1 teaspoon lemon juice 

4 large Roma tomatoes, finely diced

1 4-ounce can mild green chilies

1 12-ounce can evaporated milk

1 15.25-ounce can whole-kernel corn, drained

¼ cup grated Parmesan cheese

2 cups shredded cheddar cheese

In a large soup pot, sauté zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

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