Creamy and delicious, full of zucchini, corn, tomatoes, and flavorful seasonings, this summer garden vegetable soup is hearty, healthy, and filling.

I wait all year long to make this soup – until I can pillage my own garden for the produce that fills this soup to brimming.

Of course, the year that my zucchini plants failed (who can kill a zucchini plant, really??), I hit up my local grocery store for the goods.

Bowl of soup filled with zucchini and tomatoes with a plate of rolls behind it.

Creamy and delicious, full of tender zucchini, corn, bright tomatoes, and flavorful seasonings, like basil and oregano, this soup is so heartening and filling.

I tend to stay away from soups during the summer, but even on a warmer evening, this dreamy, healthful soup just hits the spot.

I served this with some of my favorite (and easy!) rolls and it was a perfect summer supper.

Top view of a bowl of soup with chunks of zucchini and tomatoes.

One Year Ago: Foil Packet Chicken with Snow Peas and Carrots
Two Years Ago: Cinnamon Rolls

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Summer Garden Vegetable Soup

4.51 stars (53 ratings)

Ingredients

  • 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
  • ¼ teaspoon pepper
  • 3 cups low-sodium chicken broth
  • 1 teaspoon lemon juice
  • 1 (12-ounce) can evaporated milk (can use fat-free or low-fat)
  • 1 ½ cups frozen or fresh corn kernels
  • ¼ cup freshly grated Parmesan cheese

Instructions 

  • 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.
  • 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.
Serving: 1 Serving, Calories: 176kcal, Carbohydrates: 20g, Protein: 9g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 450mg, Fiber: 2g, Sugar: 10g

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Recipe Source: slightly adapted from my wonderful friend, Jenna