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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

Description

Cooking Channel Serves Up This Spicy Zucchini, Pepper And Potato Soup Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel