Potato, Zucchini and Tomato Stoup

Total Time
30mins
Prep 0 mins
Cook 30 mins

I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.

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.

Reviews

(1)
Most Helpful

Very good soup, even though I felt lazy and didn't make the cheese crisps -- instead just passed around the Parmesan for everyone to sprinkle on their soup. Next time I will try the cheese crisps too! Thanks for sharing!

ellie_ April 06, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a