Total Time
Prep 15 mins
Cook 15 mins

This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.

Ingredients Nutrition


  1. In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
  2. Stir in flour, salt, and pepper.
  3. Gradually stir in water.
  4. Add bouillon and lemon juice; mix well.
  5. Bring to a boil; cook and stir for 2 minutes.
  6. Add tomatoes, milk, and corn; bring to a boil.
  7. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
  8. Just before serving, stir in cheeses until melted.
  9. Add sugar and garnish with parsley.


Most Helpful

YUMMY! I made some substitutions based on ingredients on hand and doubled the recipe overall (to feed our hungry family of 5 with a little for leftovers). Used fresh dill instead of parsley, a little cream (under a cup) instead of evaporated milk, fresh cherry tomatoes (cut in half) instead of canned, and about 1/2 cup of a blend of hard italian cheeses instead of the parmesan/cheddar combination. Our family - including young kiddos - gobbled it up! Thanks for the great recipe, Sallyanne!

Girle April 27, 2009

This is wonderful. I did make a dew changes; less parsley, 3C chicken stock and 1 bouillon cube, 1/2 can of the tomatoes, I didn't want to over power the delicate flavor with tomatoes. I also added 1/4 lb of black forrest ham chopped. Really, really great!!!

froggie_blue January 11, 2004

That's where I found the recipe also. I enjoy the heartiness without the need for meat.

soup'son August 26, 2015

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