Potato, Zucchini and Tomato Stoup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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