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Potato, Zucchini and Tomato Stoup


  • 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 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 grated Parmigiano Reggiano 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to