| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 401 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 12 g |
| Sugar | 22 g |
| Protein | 15 g |
| Cholesterol | 5 mg |
| Sodium | 1785 mg |
Reviews
I was worried that the peppers would overpower the soup, but that wasn’t the case. It was delicious and a perfect balance of zucchini, potatoes and peppers. I took leftovers for lunch the next day and co-workers were stopping by saying how delicious it smelled. One person commented “it smells like summer veggeis!”
very tasty and good I didn’t add the potatoes and I blended it to make a cream of zucchini soup
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.
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.
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!
too tomato-y, and nothing special about the soup
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!