Mel's Kitchen Cafe · by Mel★ 4.5 (55)
Summer Garden Vegetable Soup
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 16%
CARBS 18G54% OF CAL
1G FIBER9G OTHER8G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer vegetable soup with zucchini, tomato, corn, and fresh herbs in a chicken broth base with evaporated milk. Fresh and seasonal, ready in under an hour.
mainamericansoup🍲 stockpot
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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-ounce) 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
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 16%
CARBS 18G54% OF CAL
1G FIBER9G OTHER8G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 624mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 182mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.