• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Peasant's Daughter logo

  • About
  • Recipes
    • Appetizers
    • Beverages
    • Breakfast & Brunch
    • BBQ
    • Cheesemaking
    • Mediterranean
    • Seafood
    • Wild Game
  • Homesteading
  • Farmhouse Restoration
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Homesteading
  • Farmhouse Restoration
  • Life + Stories
  • Contact
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soup of the Week

    Grilled Vegetable Soup

    Published: Jun 4, 2020 · Modified: Feb 21, 2022 by The Peasant's Daughter · This post may contain affiliate links · Published under: Posted Under: Soup of the Week

    grilled vegetable soup

    What's in Season?

    This simple soup is a great way to use up whatever vegetables are currently in-season and abundant. Or even just whatever is about to go bad in your refrigerator. In Ontario, the farmer's markets are currently exploding with zucchini, asparagus, and wild edibles like fiddlehead ferns. We are also finally getting the good tomatoes going after months of canned or the flavourless, anemic varieties shipped in from far away that I avoid like the plague. 

    This is the Soup of The Week and features roasted tomatoes, onions, roasted and fresh garlic, zucchini, carrots, and peas. You can adjust your vegetables according to what you have on hand or what is in season in your part of the world. The end result will be fantastic no matter what. 

    jump to recipe link button

    vegetable soup

    vegetable soup

    vegetable soup

    [korra_rich_title title="Start With a Good Stock" tag="h2"]

    A good stock is the basis for all of my soups and stews. Always homemade. Every week I make a big pot of chicken or beef stock. Depending on what bones I have stockpiled in the freezer, I may also just make a generic meat bone broth of different varieties. I always add onions, carrot and celery trimmings, and bay leaf to my stock for flavour but my favourite addition is an herb called lovage. I do not know why lovage is not a more popular culinary herb here because it adds a secret something in the background that is absolutely delicious but hard to pinpoint. It grows freely and easily like a weed so you can grow it from seed in a container. I have never found it fresh in grocery stores, only dried at European focused markets.

    It's a real shame. So if you can find lovage, consider adding it to your stocks.

    You can also use vegetable stock here. Vegetable stock has the advantage of cooking up a lot faster.

    [korra_rich_title title="Roasted or Grilled Vegetables?" tag="h2"]

    Roasting or grilling your vegetables is key to the depth of flavour of this summertime soup. Either method provides the same result taste-wise, but grilling outside is nicer now that hot summer days are upon us.

    I use frozen peas at the very end as fresh peas are hard to capture at just the right moment of freshness and sweetness. It's the one vegetable I use from frozen and always have a bag ready of.

    I like to partially blend this soup with an immersion blender but just to get most of the charred tomatoes and zucchini melted into the broth. Leaving some chunks of the grilled vegetables provides a nice contrast and visual appeal.

    Have you made this soup? Let me know what you think in the comments, and check out last week's Soup of The Week -- Portuguese Caldo Verde.

    Print

    Summertime Grilled Vegetable Soup

    vegetable soup

    ★★★★★

    5 from 15 reviews

    The perfect summertime soup that makes use of whatever is in season. Grilling or roasting the vegetables brings out the natural sweetness.

    This makes a big batch of soup to eat throughout the week. Freezes well!

    • Author: The Peasant's Daughter
    • Prep Time: 30
    • Cook Time: 30
    • Total Time: 1 hour
    • Category: Soup
    • Method: Grilling & Boiling
    • Cuisine: World

    Ingredients

    Scale
    • 1.5 litres of homemade stock (chicken, beef, vegetable)
    •  4 large tomatoes
    •  3 rutabagas
    •  2 medium zucchinis
    •  1 bunch of carrots
    •  2 medium onions
    •  2 cups frozen (or fresh) green peas
    •  1 tablespoon roasted garlic
    •  5 cloves fresh garlic
    •  2 bay leaves
    •  1 tablespoon tomato paste
    •  1 tablespoon lard (or: olive oil, tallow, ghee)
    •  1 teaspoon hot smoked paprika
    •  1 teaspoon red pepper flakes
    •  Sea salt & pepper to taste

    Instructions

    1.  Prep your vegetables: mince the garlic, chop the carrots.
    2.  Preheat your grill to medium-high.
    3.  If roasting garlic on the grill alongside the other vegetables, wrap the cloves in foil.
    4.  Coat your vegetables (EXCEPT carrots and peas which will NOT be grilled) in melted lard or olive oil, sprinkle with sea salt and grill directly until char marks form.
    5.  Roughly chop the vegetables except for the tomatoes.
    6.  In a large pot, heat the lard (or oil of choice) and sauté the carrots, add the garlic as the carrots start to brown, and sauté for a further 60 seconds.
    7.  Add the tomato paste and sauté until the paste starts to brown.
    8.  Deglaze the pan with a splash of stock and scrape up any fond with a wooden spoon.
    9.  Add your stock and bring to a boil before lowering the heat to medium.
    10.  Add the grilled tomatoes and half of the zucchini.
    11.  With an immersion blender blend until smooth.
    12.  Add the remainder of your vegetables except for the peas.
    13.  Add the paprika, red pepper flakes, and salt & pepper to taste.
    14.  Simmer for 20 minutes.
    15.  Stir in the green peas and simmer for 2 more minutes.
    16.  Remove from heat and enjoy.

    Notes

    Use whatever vegetables are in season. Mix it up!

    Did you make this recipe?

    Tag @thepeasantsdaughter on Instagram and hashtag it #RealFoodIndulgences

     

     

    « Smoked Salmon with Poached Egg, Roe, & Asparagus
    Raw Cream Cultured Butter or Sweet Cream Butter Recipe | Traditional European Butter Techniques »

    Reader Interactions

    Comments

    1. Vanessa says

      June 17, 2019 at 8:36 am

      This looks so filling and delicious! I would love this with a chunks of good bread and salted butter.

      ★★★★★

      Reply
    2. Carol Little R.H. says

      June 16, 2019 at 9:21 pm

      I love grilled veggies! I roast and grill all year 'round and so appreciate this sort of meal.
      In season -- lots of garlic n' herbs! I am with you re the frozen peas! Sometimes, I keep a bag of corn for this purpose too, but always peas!! So many ways to change it up too!
      Made some this week. It's always great to make lots to have a portion or two in the freezer!
      Thanks for sharing. Love your pics!

      ★★★★★

      Reply
    3. Hope says

      June 16, 2019 at 6:00 pm

      I love the idea of grilling the vegetables for this soup, I bet it gives the soup so much flavour! I could eat this any time of year!

      ★★★★★

      Reply
    4. Anne Lawton says

      June 16, 2019 at 1:41 pm

      We love vegetable soup, but have never thought to grill the vegetable, what a great idea. I'm going to try this next month when my garden is overflowing with veggies.

      ★★★★★

      Reply
    5. chihyu says

      June 15, 2019 at 9:41 pm

      What a perfect delicious and healthy meal for the hot summer. Saved!

      ★★★★★

      Reply
    6. STACEY CRAWFORD says

      June 14, 2019 at 1:09 pm

      I love that you grilled the veggies to add a lovely smokey flavor to the soup. I just bought some smoked hot paprika from Spain that will be perfect to use in this. Thanks for the recipe 🙂

      ★★★★★

      Reply
    7. Kelly says

      June 13, 2019 at 9:05 pm

      What a great idea. I don't eat enough soup in the summer so love this.

      ★★★★★

      Reply
    8. Jean says

      June 12, 2019 at 5:09 pm

      Such a great idea to grill veggies before adding it to soup! I bet it's way tastier.

      ★★★★★

      Reply
    9. Tessa Simpson says

      June 11, 2019 at 7:25 pm

      Oh how I love roasted veggies! Never thought to marry that in a soup, so yummy!

      ★★★★★

      Reply
    10. Joni Gomes says

      June 11, 2019 at 12:24 pm

      Yes to a vegetable rich soup in summer! I always try to cook with seasonal produce, makes the outcome so much better!

      ★★★★★

      Reply
    11. Raia Todd says

      June 10, 2019 at 6:17 pm

      I loooooove all the veggies in this! Delicious way to use them!

      ★★★★★

      Reply
    12. Cookilicious says

      June 04, 2019 at 1:48 pm

      Firstly, I love the way your blog looks..so refreshing..and yes, this soup is so comforting and looks delicious..waiting to try this recipe!

      Reply
    13. Krissy Allori says

      June 04, 2019 at 1:31 pm

      So full of delicious veggies!

      ★★★★★

      Reply
    14. Caroline says

      June 04, 2019 at 12:34 pm

      I don't really tend to make soup much in the summer, but it's true there are a lot of summer veg that work so well and at least beginning and end of season, you can get some cooler evenings. Love the idea of grilling the veg for it. Looks good!

      ★★★★★

      Reply
    15. Natalie says

      June 04, 2019 at 11:55 am

      This veggie soup sounds dreamy. I love all the flavors you combined here and texture is amazing. Looks so healthy and delicious. Must give this recipe a try.

      ★★★★★

      Reply
    16. Tisha says

      June 04, 2019 at 11:52 am

      Grilling the veggies really brings out a nice flavor. I could eat soup all year!

      ★★★★★

      Reply

    Trackbacks

    1. 14 Makanan Tak Terduga Untuk Dipanggang Musim Panas Ini - Seribu Resepku says:
      2021-07-30 at 1:36 PM

      […] Alih-alih memakannya apa adanya, gunakan mereka untuk membuat sup yang lezat. resep ini untuk sup sayuran panggang musim panas dari The Peasant’s Daughter segar dan lezat, menawarkan perubahan kecepatan yang sempurna ketika Anda mulai bosan dengan […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Jana! The Peasant's Daughter is a journey through the recipes and stories of the women who came before me. I'm a new mom and new homesteader who left the city life behind for a rural country life of more peace and simplicity. We're renovating an 1860's Victorian farmhouse and I'll be sharing real-food, nutrient-dense recipes (almost) always made from scratch. Follow me along in my new country life as I raise and grow our food, and strive for more freedom and self-sufficiency.

    More about me →

    Popular Recipes & Articles

    • How To Smoke Whole Trout on The Traeger Grill
    • Smoked Maple Salmon Jerky on The Traeger Grill
    • Raising Red Ranger Chickens For Meat {2022 Cost Breakdown}
    • 10 Chicken Breeds That Lay Blue Eggs (With Pictures!)
    • Why I'm No Longer Vegan | The Journey To Recovery
    • Make Sour Milk From Raw Milk | Naturally Fermented Dairy
    • Old Fashioned Fresh Apple Cake Recipe
    • How To Make Perfect Risotto Every Time

    Footer

    Newsletter

    Follow Me

    • Email
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Contact

    Copyright © 2022 The Peasant's Daughter