Spicy soup with potatoes, zucchini and bell peppers

Votes: 2

How to Make - Spicy Potato, Zucchini, and Bell Pepper Soup

Time: 2 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 401, total fat 14 G., saturated fats 2 G., proteins 15 G., carbohydrates 61 G., fiber 12 G., cholesterol 5 mg, sodium 1785 mg, sugar 22 G.

This vegetarian soup is an ode to summer vegetables! Potatoes make it hearty, while tomatoes, peppers (both sweet and spicy), zucchini, tomatoes, and fragrant herbs create a wonderful bouquet of flavors. Add as much broth as you like: the soup is delicious both thick and thin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large red bell pepper
3 tablespoons extra-virgin olive oil
450-600 g small zucchini, sliced into very thin circles
2 chili peppers, such as Fresno, seeded and sliced into very thin rings
2 mild green peppers for frying (such as Cubanelle), cut into very thin rings
1 medium or red onion, peeled and sliced into thin rings
5-6 medium potatoes, sliced into very thin rounds (like for chips)
4 cloves garlic, thinly sliced
2 tbsp finely chopped rosemary
A few sprigs of thyme, chop the leaves
1 can (800 g) of canned fire-roasted tomatoes (or 900 g of chopped tomatoes)
2-3 cups chicken or vegetable broth
Fresh basil leaves, torn or thinly sliced, for serving
Crustless bread or baguette, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, zucchini, sweet pepper, potato, Cubanele pepper, fried tomatoes, Fresno pepper, rosemary, thyme, basil

Cooking the dish according to the recipe:

Roast the bell peppers over an open flame on a gas stove or in the oven on the grill setting, leaving the door slightly ajar to allow steam to escape. Once the skin is evenly charred and blackened on all sides, place the peppers in a bowl, cover with plastic wrap, and let them cool enough to handle. Remove the charred skin and seeds, and slice the peppers into thin strips.
Heat 3 tablespoons of olive oil in a deep skillet or cauldron over medium heat. When the oil begins to shimmer, add the zucchini, chili pepper, Cubanelle, onion, potato, garlic, salt, black pepper, rosemary, and thyme. Cook, stirring, until crisp-tender, 12-15 minutes.

Add the tomatoes and roasted peppers and simmer for a few minutes until the tomatoes break down. Add enough broth to achieve the desired consistency. Let the soup cool completely and refrigerate.
Heat over medium heat, stirring occasionally. Serve sprinkled with basil and warm bread.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Soups / Vegetable soups / Potato dishes / Potato soups / Rachael Ray / A week in one day