Donna'S Soup
Donna's Soup is a creamy, flavorful vegetable soup with cheese, corn, and fresh herbs, perfect for comfort and versatile enough for any season.
Ingredients
- 1 1/2 lb. zucchini, sliced ⓘ
- 1 onion, chopped ⓘ
- 2 Tbsp. parsley ⓘ
- 1 tsp. basil ⓘ
- 1/3 c. butter ⓘ
- 1/3 c. flour ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 chicken bouillon cube ⓘ
- 1 tsp. lemon juice ⓘ
- 3 c. water ⓘ
- 1 (10 oz.) pkg. frozen corn ⓘ
- 1 can evaporated milk ⓘ
- 6 medium tomatoes, chopped ⓘ
- 1 c. Fontina or Monterey Jack cheese ⓘ
- 1/4 c. Romano cheese ⓘ
Instructions
- Saute the chopped onion in butter until tender.
- Add flour and salt to the onion and cook until bubbly.
- Add the chicken bouillon cube, lemon juice, and water; bring to a boil.
- Add frozen corn and cook until heated through.
- Stir in evaporated milk and chopped tomatoes, then bring just to a boil.
- Add shredded Fontina or Monterey Jack cheese and Romano cheese, stirring until melted and smooth.
Tips & Substitutions
For a creamier soup, consider adding more evaporated milk or using heavy cream. If you prefer a thicker consistency, you can blend a portion of the soup and mix it back in. Fresh basil can be substituted for dried basil for a more vibrant flavor. You can also add in some chopped carrots or bell peppers for added nutrition.
Serving Suggestions
Serve this soup with crusty bread or a light salad for a complete meal. It pairs beautifully with American recipes like the Famous Fryemont Cheese Soup for a comforting dinner. You can also sprinkle some extra cheese on top before serving for added richness and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. You can also use the microwave, but be sure to cover the container to prevent splatters and heat in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Donna'S Soup contains roughly 1658 calories, with 51g protein, 126g carbohydrates, and 117g fat. It is an excellent source of vitamin C (229% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2050mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen corn?
Absolutely! Fresh corn can add a delightful sweetness to the soup. Simply cut the kernels off the cob and add them in the same step as the frozen corn, cooking until they are heated through.
Is there a vegetarian option for this soup?
Yes, you can easily make this soup vegetarian by omitting the chicken bouillon cube and using vegetable broth instead of water. This will maintain the flavor while keeping it meat-free.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just hold off on adding the cheese until you reheat it to keep it smooth and creamy. It also freezes well, but the texture of the cheese may change upon thawing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).