Spicy soup with potatoes, zucchini and bell peppers

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. Heat over medium heat, stirring occasionally. Serve sprinkled with basil and warm bread.