Description

Grilled Vegetable Soup is the perfect blend of summer flavors, delivering a warm and inviting dish that’s as comforting as it is nutritious. This vibrant soup features perfectly charred zucchini, bell peppers, eggplant, and more, creating a delightful medley that bursts with flavor in every spoonful.

Ingredients

Scale

2 medium zucchinis, chopped
2 bell peppers (red or yellow), chopped
1 small eggplant, chopped
2 large carrots, chopped
1 medium onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat and lightly oil the grates.
Chop the vegetables into uniform pieces for even cooking.
Toss the chopped veggies in olive oil, salt, pepper, and herbs before grilling them for 7-10 minutes until tender and charred.
Transfer the grilled vegetables to a blender; add vegetable broth gradually until you achieve your desired consistency.
Pour the blended mixture into a pot over medium heat; simmer for 5-10 minutes while stirring occasionally.
Serve hot with fresh basil or croutons as garnish.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 140
Sugar: 6g
Sodium: 480mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: Feel free to customize with seasonal veggies or spices like cumin for extra flavor. Store leftovers in airtight containers for up to five days; reheat gently on the stove.