This hearty and satisfying soup features garden fresh vegetables, zucchini, corn and tomatoes, in a buttery two-cheese creamed broth.

Garden Vegetable Soup

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups (16 ounces) reduced-sodium chicken broth
1 cup (4 ounces) shredded Wisconsin Colby cheese
1 cup (4 ounces) shredded Wisconsin Medium Cheddar cheese
2 medium zucchini, chopped
1 cup fresh or frozen corn kernels
3 tomatoes, seeded and chopped

1. In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly.
2. Gradually add milk; stir until smooth.
3. Add chicken broth; continue cooking until slightly thickened.
4. Stir in cheese until smooth.
5. Add remaining ingredients.
6. Cook over low heat for 4 to 5 minutes, until vegetables are heated through.

Makes 6 servings.

Tip: Try Wisconsin Sharp Cheddar for a stronger flavor.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.