This Mediterranean Grilled Vegetable Soup is a celebration of summer produce, featuring the smoky depth of charred red and yellow bell peppers, sweet zucchini, and juicy vine-ripened tomatoes. The base is pureed until silky smooth, then studded with chunks of grilled vegetables for a delightful textural contrast. Brightened with fresh basil, oregano, and a splash of red wine vinegar, it offers a balanced, herbaceous flavor profile that is both refreshing and comforting. Perfect for a light lunch or a healthy dinner, this vegan soup comes together quickly and tastes even better when allowed to chill, letting the flavors meld. It’s an easy, nutritious way to enjoy garden-fresh ingredients.
Mediterranean Grilled Vegetable Soup
Description
This Mediterranean Grilled Vegetable Soup is a celebration of summer produce, featuring the smoky depth of charred red and yellow bell peppers, sweet zucchini, and juicy vine-ripened tomatoes. The base is pureed until silky smooth, then studded with chunks of grilled vegetables for a delightful textural contrast. Brightened with fresh basil, oregano, and a splash of red wine vinegar, it offers a balanced, herbaceous flavor profile that is both refreshing and comforting. Perfect for a light lunch or a healthy dinner, this vegan soup comes together quickly and tastes even better when allowed to chill, letting the flavors meld. It&# 226;ÂÂs an easy, nutritious way to enjoy garden-fresh ingredients.Ingredients
Directions
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Preheat your grill to medium-high heat or set your oven broiler to high.
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Clean the red and yellow bell peppers, removing stems and seeds, then quarter them lengthwise.
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Place the pepper quarters skin-side down on the grill or a broiler pan. Grill or broil for 5 to 10 minutes until the skins are blackened and blistered.
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Transfer the charred peppers to a paper bag, close it, and let them steam for 15 minutes to loosen the skins.
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While the peppers steam, slice the zucchini and red onion into 1/2-inch thick rounds or wedges.
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Brush the zucchini and onion slices with olive oil and season lightly with salt and pepper.
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Grill or broil the zucchini and onions for about 5 minutes, turning once, until tender and well-browned. Set aside to cool slightly, then chop coarsely.
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Once cool enough to handle, peel the charred skins off the red peppers. Peel the yellow peppers if desired, or leave skins on for texture.
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Coarsely chop the yellow pepper and set aside with the grilled zucchini and onions.
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In a blender or food processor, combine the peeled red peppers, chopped tomatoes, garlic, and oregano. Puree until completely smooth.
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Pour the pureed tomato-pepper base into a large mixing bowl.
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Add 1 cup of water, shredded basil leaves, and red wine vinegar to the bowl.
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Stir in the reserved chopped grilled vegetables (zucchini, onion, and yellow pepper).
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Taste the soup and adjust seasoning with additional salt and pepper as needed.
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Cover the bowl and refrigerate the soup for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 15.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.2g5%
- Sugars 2.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve chilled or at room temperature.
Store leftovers in the refrigerator for up to 2 days.
