Summer Garden Vegetable Soup

I had zucchini on hand the other night and decided to try this soup.  I loved it!  And with fresh garden produce it would be that much better.  I think you could even leave out the milk for a brothy - less creamy version.

Summer Garden Vegetable Soup

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups low-sodium chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese

1. 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 stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.