Veggie Tomato Soup

Get more veggies in your kids with this soup – it’s great for dinner or in their thermos for lunch.


  • 1/4 cup extra virgin olive oil (EVOO), divided
  • 1 medium 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 can crushed tomatoes (28 ounces)
  • 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 brand popcorn (optional)


Pre-heat the oven to 400°F.

Pre-heat a heavy-bottomed pot over medium heat with two 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 into bowls and top with the croutons or a handful of cheesy popcorn.

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