Spicy Zucchini Soup Recipe 435

Steps:

• 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.

Steps:

• Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• Blend the soup with an immersion blender until smooth.

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

Steps:

• Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
• Meanwhile, slice onion and cut zucchini into 1/4" rounds.
• Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
• Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
• Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

Steps:

• Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
• Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
• Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
• Season the soup with salt and pepper to taste.
• Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.