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Spicy Zucchini, Pepper And Potato Soup

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Ingredients

1 large red frying pepper or red bell pepper, for roasting

3 tablespoons extra-virgin olive oil

1 to 1 1/4 pounds small zucchini, very thinly sliced into discs

2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings

2 mild green frying peppers (cubanelle), thinly sliced into rings

1 medium yellow or red onion, peeled and thinly sliced into rings

5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)

4 cloves garlic, thinly sliced

Salt and freshly ground black pepper

2 tablespoons finely chopped rosemary

A few sprigs thyme, leaves picked and finely chopped

2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes

2 to 3 cups chicken or vegetable stock

Fresh sweet basil leaves, shredded or torn, for garnish

Crusty bread or fresh baguette, for serving

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