Zucchini Cheese Soup

Zucchini Cheese Soup

from the kitchen of Cherie Stapp, This recipe is yet another delicious way to use up the harvest from prolific zucchini plants. This creamy, southwest soup would make the perfect ending to a chilly fall day.

Prep time: 
Cook time: 
Serving size: 8
Calories per serving: 342


2 medium zucchini diced 
1 medium onion diced 
1/2 tablespoon dried parsley or 1 tablespoon fresh, minced 
1 teaspoon dried basil 
1/3 cup butter 
1/3 cup all-purpose flour 
1 teaspoon salt 
1/2 teaspoon pepper 
3 cups of water 
3 cubes chicken bouillon (Mexican tomato-based bouillon is a good substitute) 
1 teaspoon lemon juice 
4 large Roma tomatoes finely diced 
1 (4-ounce) can mild green chili 
1 (12-ounce) can evaporate milk 
1 (15 1/4-ounce) can corn drained 
1/4 cup grated Parmesan cheese 
2 cups shredded Cheddar cheese 


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. Stir in cheeses just before serving. Continue stirring until cheese is melted.
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