Spicy Zucchini, Pepper and Potato Soup

TOTAL TIME: 2 hr 10 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

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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Directions

Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.

Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.

Cool completely and store for make-ahead meal.

Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

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  • on August 03, 2013

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    not my favorite...I didn't have cubanelle peppers so I used pablano peppers. It was spicy and the flavors were good but I think it would have been better if I chopped everything into a large dice, rather than rings and maybe added some sausage or something to give it more (something I ended up tossing it out.

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  • on February 09, 2012

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    I thought this was really tasty! I didn't have the cubanelle peppers to I added Tobasco to amp up the heat from the jalepenos. I would recommend making it and refrigerating it for the next day since the flavors were much better then. I also added some spinach at the last minute to add even more veggies!

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  • on July 16, 2011

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    Overall, I like this soup. I took some shortcuts and did not make my own roasted peppers or tomatoes. I didn't use the same chili peppers, so my version was lacking heat. It was a filling soup, one that was great for a Friday during Lent - no meat!

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