Potato, Zucchini And Tomato Stoup Recipe

Name: Potato, Zucchini And Tomato Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, chopped; 3 idaho potatoes, peeled and diced; 2 small zucchini 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; fresh ground black pepper; 1 cup parmigiano-reggiano cheese, grated; 1 cup basil leaves, thinly sliced

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 idaho potatoes, peeled and diced
2 small zucchini 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
fresh ground black pepper
1 cup parmigiano-reggiano cheese, grated
1 cup basil leaves, thinly sliced

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.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 3 garlic cloves, chopped, 3 idaho potatoes, peeled and diced, and more.

Yes, Potato, Zucchini And Tomato Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Zucchini And Tomato Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions