Grilled Vegetable Soup

Grilled Vegetable Soup - a quick, healthy and delicious blended soup featuring the best of summer's vegetable bounty.
Course Appetizer, Lunch
Cuisine North American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Barry C. Parsons


  • 6 to 8 cups of assorted grilled vegetables
  • 4 cloves minced garlic
  • 2 tbsp olive oil
  • 1 litre low sodium vegetable stock
  • salt and pepper to season
  • 2 tbsp paprika or smoked paprika
  • 4 tbsp chopped basil


  1. Wash and cut the vegetables into large pieces for grilling. (Here I used asparagus, corn, tomatoes, peppers, zucchini & onions)
  2. Grill the vegetables for only a few minutes on a grill that is preheated on high. The goal here is not to fully cook the firmer vegetables like the onions but to get good char marks on them, which will bring the delicious smoky flavour to the soup.
  3. Remove the charred vegetables from the grill and chop them into smaller pieces.
  4. Meanwhile heat the olive oil in a large saucepan or dutch oven over medium heat.
  5. Add the garlic and sauté for just a minute to soften the garlic but not brown it.

  6. Add the low sodium stock to the pot along with the chopped grilled vegetables, salt, pepper and paprika.
  7. Bring to a slow simmer for 15-20 minutes or until the vegetables are all fork tender.
  8. Use the Philips ProMix Titanium Hand Blender to thoroughly blend the soup until smooth.
  9. Serve with the garnish of grilled corn and fresh basil.

Recipe Notes