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!




  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.


Use whatever vegetables are in season. Mix it up!