Description
Grilled Vegetable Soup is a delightful and hearty dish that captures the essence of summer grilling, featuring vibrant vegetables like zucchini, bell peppers, and red onion. Each spoonful offers a smoky, rich flavor profile that warms the soul, making it perfect for any occasion. This easy-to-make soup can be enjoyed hot or cold, and it’s an excellent way to use up leftover veggies. Gather your ingredients and experience the comforting memories of grilling with friends and family in every delicious bite.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 2 bell peppers (1 red, 1 yellow), chopped
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil, chopped
Instructions
- Wash and chop all vegetables into bite-sized pieces for even cooking.
- Preheat grill to medium-high heat. Toss vegetables with olive oil, salt, and pepper; grill for 10-15 minutes until tender and slightly charred.
- Transfer grilled veggies to a large pot. Add minced garlic and vegetable broth.
- Bring mixture to a gentle boil over medium heat, then reduce heat and simmer for 20 minutes.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Grilling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg