Description

Grilled Vegetable Soup is a warm and inviting dish that captures the essence of comfort food. This vibrant soup combines smoky grilled vegetables with aromatic herbs, creating a rich and flavorful experience in every spoonful. Perfect for chilly evenings or sunny days, this recipe is versatile enough to use seasonal produce while providing a satisfying meal that brings loved ones together.

Ingredients

Scale

1 medium zucchini
1 large red bell pepper
1 small eggplant
2 ripe tomatoes
1 medium sweet onion
3 cloves garlic
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions

Prepare the vegetables by washing and slicing them into bite-sized pieces.
Preheat your grill to medium-high heat. Drizzle olive oil over the vegetable slices and season with salt and pepper. Grill for about 5-7 minutes per side until tender with char marks.
In a large pot over medium heat, sauté finely chopped garlic and onion until translucent (4-5 minutes).
Add the grilled vegetables to the pot and stir to combine.
Pour in the vegetable broth and add fresh herbs. Simmer for 15-20 minutes to meld flavors.
Blend the mixture until smooth using an immersion blender or regular blender in batches. Adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Grilling and Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 6g
Sodium: 350mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For added depth, incorporate seasonal veggies like carrots or corn. To enhance creaminess, consider blending in coconut milk or cream just before serving.