In large dutch oven over medium heat, warm 2 tablespoons olive oil. Cook onion and bell peppers 10-12 minutes. Transfer to large bowl. In same pot over medium heat, warm 1 tablespoon olive oil. Cook tomatoes 8-10 minutes. Transfer to bowl with onion mixture. In same pot over medium heat, warm 1 tablespoon olive oil. Cook Zucchini 8-10 minutes. Add garlic; cook 1 minute. Stir in onion mixture. Transfer 2 cups vegetables to bowl; set aside. Add potato and stock to pot; simmer 25-30 minutes. Season with salt and pepper. Using the Smoking gun according to manufacturers instruction, smoke soup in pot, covered, for minutes.
Using blender, process vegetable oil, basil, and large pinch of salt on high for 10 seconds. Transfer to small bowl. Wash blender. Using blender, puree soup on high for 20 seconds per batch. return soup to pot; stir in reserved vegetables. Ladle soup into bowls; drizzle with basil oil.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 226 (63%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 5.4mg||2 %|
|Sodium 298.6mg||10 %|
|Potassium 1121.5mg||30 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 23.2g|
|Protein 8.9g||13 %|
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Calories per serving: 361
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