Delicious Grilled Vegetable Soup Recipe for Summer Bliss

There’s something magical about the aroma of grilled vegetables wafting through the air, isn’t there? Picture this: a medley of vibrant bell peppers, zucchini, and eggplant sizzling on the grill, their edges caramelizing beautifully. The smell alone will have your taste buds doing a happy dance, and trust me, it’s worth every minute spent in the kitchen.

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Now, let me take you back to a sunny Sunday afternoon when I decided to impress my friends with my culinary skills. As we gathered around, the sizzle of my grilled vegetable soup bubbling away filled the air with anticipation. tasty Hawaiian chicken meal Laughter and aromas mingled, creating memories that still make me smile today. Perfect for a summer cookout or cozy family dinner, this dish promises an explosion of flavor in every spoonful!

I remember serving this soup on a chilly evening to my friends who were skeptical at first. But after just one bite, their faces lit up like kids on Christmas morning.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Select firm zucchinis without blemishes for optimal flavor and texture.
• Red Bell Pepper: Look for bright and shiny peppers; they add sweetness and color.
• Yellow Bell Pepper: Slightly sweeter than red peppers; choose ones that feel heavy for their size.
• Eggplant: Pick medium-sized eggplants that are glossy; these will be less bitter.
• Garlic: Fresh garlic adds depth; use whole cloves for roasting.
• Vegetable Broth: Opt for low-sodium broth to control salt levels while maintaining flavor.
• Fresh Basil: Choose bright green leaves; they add a fragrant kick at the end.
• Olive Oil: Extra virgin olive oil enhances the flavors wonderfully when drizzled before grilling.
• Salt and Pepper: Use these essentials to season your veggies perfectly!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Vegetables: Start by washing all your veggies under cold water. Cut them into large chunks so they hold up well during grilling.

Season Generously: Drizzle olive oil over your chopped vegetables, making sure each piece gets coated. Sprinkle salt and pepper liberally to enhance those flavors.

Fire Up the Grill: Preheat your grill to medium-high heat. You want it hot enough to give those veggies beautiful char marks without burning them.

Add Veggies to Grill: Place your seasoned vegetables on the grill grates. Grill them until they’re tender and have nice grill marks—about 5-7 minutes per side should do it.

Create Your Soup Base: Once grilled, transfer vegetables into a large pot. Pour in vegetable broth and bring it all to a simmer over medium heat.

Blend It Up: Using an immersion blender or regular blender in batches, blend until smooth. If you prefer some texture, leave a few chunks!

There you have it! A deliciously vibrant grilled vegetable soup that will warm your heart and feed your soul. delicious creamy vegetable soup Enjoy with some crusty bread or croutons for added crunch!

Now go ahead and gather those ingredients because this flavorful adventure awaits!

Perfecting the Cooking Process

Begin by grilling your vegetables first to intensify their flavors, then simmer them in broth for a hearty finish. For more inspiration, check out this hearty lentil stew recipe.

Add Your Touch

Feel free to swap vegetables based on your preferences or add fresh herbs for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave.

Sharing this recipe brings back memories of my grandmother’s kitchen, where laughter and delicious smells blended together, creating lasting family bonds. hearty vegetable alternatives colorful quinoa edamame salad.

FAQ

What vegetables are best for Grilled Vegetable Soup?

For more inspiration, check out this savory garlic cauliflower recipe.

Use seasonal vegetables like zucchini, bell peppers, and tomatoes for optimal flavor.

Can I make Grilled Vegetable Soup vegan?

Yes, using vegetable broth makes this soup entirely vegan-friendly and delicious.

How long does grilled vegetable soup last?

Stored properly, it lasts up to three days in the refrigerator without losing quality.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Grilled Vegetable Soup

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• Author: deleciouscorner
• Total Time: 35 minutes
• Yield: Serves about 4

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Description

Grilled Vegetable Soup is a vibrant, hearty dish that bursts with flavor. The combination of smoky grilled vegetables like zucchini, bell peppers, and eggplant creates a comforting soup perfect for any occasion. Whether enjoyed warm on a chilly evening or chilled on a hot summer day, this delightful recipe is sure to impress your family and friends. With fresh herbs and a rich vegetable broth, every spoonful offers an explosion of taste. Gather your ingredients and embark on this flavorful adventure today!

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis (about 300g)
• 1 red bell pepper (about 150g)
• 1 yellow bell pepper (about 150g)
• 1 medium eggplant (about 250g)
• 4 cloves garlic
• 4 cups low-sodium vegetable broth
• 1 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Prepare the Vegetables: Wash and cut the zucchinis, bell peppers, and eggplant into large chunks.
2. Season: Drizzle olive oil over vegetables, then sprinkle with salt and pepper.
3. Grill: Preheat grill to medium-high heat. Grill vegetables for about 5-7 minutes per side until tender with char marks.
4. Create Soup Base: Transfer grilled vegetables to a large pot, add vegetable broth, and simmer over medium heat.
5. Blend: Use an immersion blender to puree until smooth or leave some chunks for texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Grilling/Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240ml)
• Calories: 120
• Sugar: 6g
• Sodium: 480mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg