Photo: Spicy Zucchini, Pepper and Potato Soup Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By LaLunaNegra81
on December 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the recipe exactly as written. It tasted great, just the right amount of spicy! It's definitely not too tomato-y and I will be making this again. And again.
By lbailie
on November 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic vegetable soup and the very best I have ever eaten anywhere, which says alot!! I've made this several times, revising the recipe to accomodate whatever vegys I have available. When I made it with green jalapenos & fresnos it was very spicy and I LOVED it! Rachael Ray is just fabulous at writing recipes that never disappoint. Thank you Rachael for all that you do year after year to help us all be better cooks. I've been a fan now for as long as you've been on the Food Network, which is at least 12 years or more.I don't know how you continue to come up with so many thousands of GREAT recipes. Keep up the great work.
By Louie's Mom
Oxford, MS
on August 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Kayputh said there is "nothing special about the soup," but I strongly disagree. And it is not too tomatoey either in my opinion. I added quite a bit of kosher salt, but there are LOTS of veggies in this, and otherwise it would be too bland. I used substitutes for some of the peppers--a poblano (love the smoky flavor this added and an Anaheim for the 2 chile peppers, and serranos for the cubanelles. I also used good Italian canned tomotoes. I love that this is healthy and fits in with my "part-time vegetarian" lifestyle. Great soup!
Read all 5 reviews