Veggie Tomato Soup
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
Ingredients
- 1/4 cup extra-virgin olive oil (EVOO), divided
- 1 medium-size onion, chopped
- 2 carrots, peeled and chopped
- 3 stalks celery, from the center of the bunch with some leaves, chopped
- 3 cloves garlic, chopped or grated
- 1 quart chicken or vegetable stock
- 1 28-ounce can crushed tomatoes
- 1 ciabatta loaf, cut into 1 inch cubes
- 1/4 cup garlic flakes or powder
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 tablespoons dried oregano
- 1 bag Smartfood popcorn (optional)
Yield
Preparation
Preheat the oven to 400F.
Preheat a heavy-bottomed pot over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add in the onions, carrots, celery and garlic, and cook for 3-4 minutes until the vegetables become soft. Add in the stock and crushed tomatoes. Bring up to a bubble then reduce the heat until the soup is simmering and cook for 10-15 minutes.
While the soup is simmering away, mix together the bread cubes, 2 tablespoons of EVOO, garlic flakes, cheese, and oregano in a large mixing bowl and spread them out evenly onto a cookie sheet. Bake in the oven for 10-15 minutes or until crispy and golden. You may have to occasionally give them a turn or two so all the sides get browned.
To serve, ladle the soup in to bowls and top with the croutons or a handful of cheesy popcorn.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
