Smoky Vegetable Soup

(3) Course Soups and Stews

Ingredients in this Recipe

1 cup packed fresh basil leaves
1 cup vegetable oil
1 large yellow onion, diced
1 russet potato, peeled and cut into 1/2 inch dice
1/4 cup olive oil
3 cups chicken stock
4 garlic cloves, minced
4 red bell peppers and 2 yellow bell peppers, cored, seeded and cut into 1 1/2 by 3/8 inch slices
4 zucchini, halved lengthwise and sliced 1/4 inch thick on the bias
8 plum tomatoes, quartered
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma