Spicy Zucchini Pepper and Potato Soup

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

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