Garden Vegetable Soup

We had this soup (and rosemary focaccia) for dinner a few nights ago and it was delicious! The zucchini, tomatoes and basil were all from our garden, which I think made it taste even better. The recipe is from My Kitchen Cafe (www.melskitchencafe.com), and other than adding 1/2 cup chopped basil, omitting the onion and adding 1 can of canned corn, I followed the recipe exactly (I think). The great thing is, it tasted even better the next (and the next and the next) day.

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, chopped (I added 1/2 cup)
2 Tbsp. butter
1 medium onion, chopped
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups low-sodium chicken broth
1 tsp. lemon juice
1 (12 oz.) can evaporated milk
1 1/2 cups frozen, fresh or canned corn kernels
1/4 cup freshly grated parmesan cheese

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 cook for one minutes. Gradually add the chicken broth, stirring constantly. Add the lemon juice. Mix well. Simmer, stirring often, for 2-3 minutes, until the zucchini is tender but still has some bite. Add the tomatoes, evaporated milk and corn. Bring to a boil and reduce heat to medium-low. Cover and simmer until corn and zucchini are tender. Stir in the cheese just before serving.