Any easy to make summer or fall soup with whole vegetables and tons of flavor. With in season produce and broth in every bite, this vegetarian dinner is a great meatless option on a cold night!
Add in the diced onion, celery, and carrot. Cook for 5 minutes, stirring often.
Push the veggies to the side of the pot and put the flour in the middle. Stir to combine and coat everything well. Cook for 1 additional minute.
Add salt, pepper, garlic powder, dried parsley, minced garlic, and potatoes. Stir for 30 seconds.
Slowly pour in your stock or broth and then mix until the flour looks dissolved.
Add in the tomato, zucchini and corn. Bring to boil.
Lower the heat.
Let simmer for 10-15 minutes or until the veggies are all tender.
Stir in the half and half. If desired, remove one cup of soup and run through a blender and stir back into the pot for a thicker soup.
Garnish with fresh parsley if desired and serve.
Notes
You can use canned or frozen corn or even corn straight off of the cob. Whichever you have or want to do!While you can leave some veggies out, together they all work wonderfully.The tomatoes add an acid while the potatoes add a hearty bite and the crisp skin of the zucchini adds freshness. It's like a perfect Fall soup recipe.Leftovers of this zucchini corn soup can be stored covered in the fridge for up to 5 days, but it tastes best within 3. Shredded chicken or cooked bacon bits work great in this soup if you really want a little meat added in!