6cupsmilkwhole milk will be extra creamy but lowfat works too
2cupsfrozen cornroasted
1/2cupsparmesan cheese
1/4cupfresh parsleychopped fine (garnish)
Instructions
Dice the zucchini squash into pieces. Dice the tomatoes. Dice the onion and bell peppers. Heat a large soup pot to medium-high heat. Drizzle the olive oil into the pot. Add the zucchini, tomatoes, peppers and onions to the pot. Saute the vegetables until they turn a nice, golden brown color (you want them a little caramelized). Add the garlic, salt, basil, oregano, pepper, and cayenne pepper to the pot and continue to stir. Add the flour to the vegetables and stir to coat the vegetables in flour. Once the flour has coated the vegetables, add the chicken broth and milk to the pot. Stir the soup until it begins to thicken and turn to medium-low heat to simmer. While the soup is simmering, pour the frozen corn onto a baking sheet. Spray the corn with non-stick cooking spray. Turn the oven to broil and bake the corn until the tops are dark, golden brown and roasted. When the corn is sufficiently roasted, remove from the oven and pour the corn into the soup. Stir the soup. Continue to simmer the soup until it becomes the thickness you desire. Add the parmesan cheese and fresh parsley right before serving. Serve soup warm with fresh, homemade bread.