Recipe courtesy of Rachael Ray
Episode: Mix and Match
Save Recipe Print
Spicy Zucchini, Pepper and Potato Soup
Total:
2 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Potato Latkes

Recipe courtesy of Michele Urvater

7-Can Soup

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Browse Reviews By Keyword