Cheap Eat Challenge, Part 2: Watch as our family of 6 eats on $10/day.
This soup is summer in a pot. It's also a good way to use zucchini, which is why I made it.
The recipe comes from my friend Sally--she's like the Midas of food. All she cooks turns to gold (or better). Someday I wish to be like Sally. For now, I will merely steal her recipes. Especially when her recipes take a whopping 15 minutes to pull together.
I confess that I made this with canned tomatoes and canned corn. This is because my zucchini was withering. If, however, I'd waited another week or two I could have used fresh corn and fresh tomatoes. But then it would have been so good people would have started writing me fan mail and following me around trying to take my picture and asking me to sign their bellies. And then I might have touched them and then they might have turned to gold. And we all know how awkward that can be. Well, maybe Sally does.
Serves: oh, I'm gonna say 6-10
Prep time: 5 minutes if using cans; 10 if using all fresh veggies
Cook time: 15 minutes
(zucchini: well, for heaven's sake, find some cheap or free at this time of year, onion: .10 tomatoes: .75, corn: .45, canned milk: .79, bullion: .15, butter: .35, Parm. cheese: .25)
medium zucchini, chopped
1 onion, cubed (I used 1/2 and grated mine in the ridiculous hope that my kids might venture a taste of this amazing soup)
2 Tbsp fresh parsley
1 Tbsp fresh basil
1/3 C butter
1/3 C flour
1 tsp salt
1/4 tsp pepper
3 C water
3 chicken bouillon cubes
1 tsp lemon juice
14 oz can tomatoes with juice (or 1 1/2-2 C fresh tomatoes, chopped)
1 can evaporated milk (I bet regular would work too, but I had one about to expire)
1 can corn, drained (or 10 oz frozen or 1-2 C cut off the ear)
1/4 C Parmesan cheese
Melt butter in a large pot (I used a Dutch oven). Saute zucchini and onion for just a couple of minutes (they should not be mush). Add parsley and basil. Whisk in flour. add salt and pepper and whisk. Whisk in water and add chicken bouillon and lemon juice. After it's thickened, add tomatoes, milk, and corn. Simmer for about 10 minutes. Stir in cheese (or let it float on top) just before serving.