• >
  • Recipes
  • >
  • Spicy Zucchini, Pepper and Potato Soup

Spicy Zucchini, Pepper and Potato Soup

Photo: 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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 2 reviews

  • on February 09, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 16, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How