Potato, Zucchini and Tomato Stoup

“I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a deep pot over medium-high heat with the olive oil.
  2. Add the onion, garlic, potatoes and zucchini.
  3. Cook until softened, about 7-8 minutes.
  4. Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
  5. Bring the soup up to a boil then turn it down to a simmer.
  6. Cook for 8-10 minutes.
  7. Taste and re-season.
  8. While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
  9. Add 1/4 cup of cheese in a small mound to the skillet.
  10. Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
  11. Cook for 3-5 minutes or until golden and crisp.
  12. Transfer to a cooling rack.
  13. To serve, ladle the soup into a bowl and top with a cheese crisp.
  14. Garnish with basil.

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