Spicy Zucchini, Pepper and Potato Soup

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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.

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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.

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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!

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too tomato-y, and nothing special about the soup

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VERY FLAVORFUL! AND A GREAT WAY TO USE UP ALL OF THOSE GARDEN VEGETABLES! I DID USE BEEF BROTH IN PLACE OF THE CHICKEN BROTH, AND ADDED A FEW RED PEPPER FLAKES! TASTED JUST LIKE AN OLD-FASHIONED BEEF VEGETABLE SOUP (SANS THE BEEF!