Potato, Zucchini and Tomato Stoup
The fun cheesy toppers on this soup will keep picky eaters eating through to the veggies! It’s also easy to make this soup vegetarian by substituting vegetable stock for the chicken stock.
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3 Idaho potatoes, peeled and diced
- 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons
- 1 can fire-roasted or regular diced tomatoes (28 ounces)
- 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian)
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano Reggiano, Pecorino Romano or Asiago cheese
- 1 cup basil leaves, thinly sliced
- Heat a deep pot over medium-high heat with the EVOO. 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 the 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 four bowls and top each bowl with a cheese crisp. Garnish with basil.