Oh sure,

he'll grimace at the rotting tomatoes. He'll whine about having to eat the soggy zucchini. He'll groan at having to pick the chewy silk laden corn out of his teeth. Make soup and top it with bacon that expired last January? I win.

Summer Garden Vegetable Soup
From melskitchencafe.com
Serves 8
3 medium zucchini, chopped into bite-size pieces (about a pound)
4 medium tomatoes, chopped into bite-size pieces (can use canned or stewed)
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese (more to top soup with)
Bacon, cooked and crumbled

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
I served crumbled bacon and more shredded cheese to top the soup with. Delicious!