Popular
Latest From the Show
Potato, Zucchini and Tomato Stoup
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 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 28-ounce can fire-roasted diced tomatoes
- 4 cups chicken stock (use vegetable stock to make this meal vegetarian)
- Salt and freshly ground black pepper
- 1 cup grated Parmigiano Reggiano
- 1 cup basil leaves, thinly sliced
Yield
Serves: 4 servings
Preparation
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 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.