Summer Vegetable Soup paired with Italian Presecco
Author: 
Recipe type: Appetizer or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
A creamy summer soup perfect for a late dinner or rainy day in
Ingredients
  • 1 bag of baby carrots chopped
  • 2 cups of red potatoes chopped
  • 2 tablespoons of butter - Vegan butter works well too
  • ½ cup of yellow onion chopped
  • 1 tablespoon of garlic
  • 1 medium zucchini
  • 1 32 oz can of diced tomatoes with juice
  • 1 can of sweet whole kernel corn - drained
  • 1 can of evaporated milk
  • 10 - 15 leaves of fresh basil
  • ½ tablespoon of poultry seasoning
  • Salt and pepper to taste
  • ½ tablespoon of parsley
  • 1 teaspoon of clove
  • 14 oz of vegetable broth
  • 2 tablespoons of cornstarch
  • Diced ham is optional
Instructions
  1. Brown butter in 6 QT Cast Iron Dutch Oven - If you don’t have one, it’s a must - Med. heat
  2. Add garlic, potatoes, carrots, and onion - Cook until onions are translucent
  3. Add vegetable broth, cover and cook until potatoes are soft (can be pierced with a fork)
  4. Add zucchini, tomatoes, corn, basil, and seasoning - Bring to a boil
  5. Reduce heat and stir in ¾ can of evaporated milk
  6. Mix cornstarch and remaining milk - add last with additional salt and pepper to taste
  7. Simmer for 10 minutes
  8. Garnish with fresh basil leaves
  9. Serve with buttered rolls - Cooked diced ham can be added last for all of you meat lovers out there
Recipe by B : at https://www.bbyjessandjenn.com/2018/05/17/summer-vegetable-soup-paired-with-onehope-italian-presecco/