Grilled Vegetable Soup

Grilled Vegetable Soup

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  • 1/4 lb
    zucchini cut into 1/2" lengthwise slices
  • 1/4 lb
    yellow squash, cut into 1/2" lengthwise slices
  • 1 small
    red onion cut into 1/2" slices
  • 1/4 lb
    shitake mushrooms, stems removed
  • 1/4 lb
    red pepper, quartered
  • 1/4 c
    olive oil
  • 14 oz
    vegetable stock
  • 6 oz
    tomato paste
  • 28 oz
    tomato puree
  • ·
    water to reach desired consitancy
  • ·
    salt and pepper to taste

How to Make Grilled Vegetable Soup


  1. Preheat the grill.
  2. Toss all the vegetables in the olive oil and season.
  3. Carefully grill all the vegetables making sure to get grill marks (that's where the flavor is).
  4. Set aside to cool.
  5. When cool enough, cut all into uniform small dice.
  6. Add to the soup base (vegetable stock, tomato puree and tomato paste with water) and adjust the seasonings.

Printable Recipe Card

About Grilled Vegetable Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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