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!
Ingredients
Scale
- 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
Instructions
- Prepare the Vegetables: Wash and cut the zucchinis, bell peppers, and eggplant into large chunks.
- Season: Drizzle olive oil over vegetables, then sprinkle with salt and pepper.
- Grill: Preheat grill to medium-high heat. Grill vegetables for about 5-7 minutes per side until tender with char marks.
- Create Soup Base: Transfer grilled vegetables to a large pot, add vegetable broth, and simmer over medium heat.
- 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