Spicy Zucchini, Pepper And Potato Soup

More from this source
Food Network


Add a comment


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

You might also like

Tomato, Basil And Feta Stuffed Zucchini
Tokyo Terrace
Stuffed Zucchini With Ham And Mushrooms
Simply Recipes
Charred Mexican Zucchini
Joy The Baker
Mediterranean Turkey And Zucchini Burgers
Pamela Salzman
Spicy Turkey And Zucchini Burger
Simply Recipes
Zucchini Pancakes
One Hungry Mama
Zucchini Noodles (Zoodles) With Lemon-Garlic Sp...
Skinny Taste
Skillet Mexican Zucchini
Skinny Taste
Stuffed (Giant) Zucchini
The Family Dinner
Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker