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Grilled Vegetable Soup

Grilled Vegetable Soup (From My Garden recipe image
This vibrant soup captures the essence of a summer garden in every spoonful. By grilling the vegetables first, you infuse the broth with a deep, smoky sweetness that boiling simply cannot achieve. The combination of ripe tomatoes, charred red peppers, and tender squash creates a rich, velvety texture that is both comforting and light. Bright notes of fresh rosemary and lemon juice cut through the earthiness, adding a refreshing lift. It&# 226;ÂÂs an ideal dish for using up abundant harvests, serving as a quick lunch or a sophisticated starter. Perfect for vegan diners, this recipe highlights how simple, high-quality ingredients can shine with minimal processing.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 109.0
Dietary: Gluten-free, Vegetarian
Description
This vibrant soup captures the essence of a summer garden in every spoonful. By grilling the vegetables first, you infuse the broth with a deep, smoky sweetness that boiling simply cannot achieve. The combination of ripe tomatoes, charred red peppers, and tender squash creates a rich, velvety texture that is both comforting and light. Bright notes of fresh rosemary and lemon juice cut through the earthiness, adding a refreshing lift. It&# 226;ÂÂs an ideal dish for using up abundant harvests, serving as a quick lunch or a sophisticated starter. Perfect for vegan diners, this recipe highlights how simple, high-quality ingredients can shine with minimal processing.
Ingredients
  • 8 Tomatoes
  • 2 red Onions -- sliced
  • 2 zucchini Sliced
  • 2 yellow Squash -- sliced
  • 3 red Peppers -- roasted and
Directions
  1. 1
    Preheat your grill or broiler to medium-high heat.
  2. 2
    Arrange the sliced tomatoes, onions, zucchini, yellow squash, and red peppers on the grill grate or a broiler pan.
  3. 3
    Grill the vegetables, turning occasionally, until they are tender and have distinct char marks on the edges, about 15-20 minutes.
  4. 4
    Remove the vegetables from the heat and allow them to cool slightly.
  5. 5
    Roughly chop the grilled vegetables and place them into a food processor or blender.
  6. 6
    Add the chopped garlic, fresh rosemary, and the juice of one lemon to the processor.
  7. 7
    Blend the mixture until completely smooth and creamy.
  8. 8
    Taste the soup and season with salt and freshly ground black pepper to your preference.
  9. 9
    Ladle the hot soup into bowls.
  10. 10
    Garnish with a sprinkle of diced raw vegetables for crunch and a drizzle of olive oil if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 109.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 22.8mg1%
Total Carbohydrate 24.1g9%
Dietary Fiber 6.8g28%
Sugars 14.1g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled vegetables, smoky soup, vegan soup, summer harvest, roasted peppers, zucchini soup, yellow squash, tomato base, rosemary, lemon zest, blended soup, garden fresh, quick dinner, vegetable puree, healthy recipe, plant based, comfort food, grilling, food processor, meal prep
Read it online: https://www.chefs-mate.com/recipe/grilled-vegetable-soup-from-my-garden/