Grilled Summer Vegetable Soup

This vegetable soup takes its flavor from the grill, not the stovetop. Tomatoes, red onion, zucchini, yellow summer squash, and red bell peppers all char over an open flame before being pureed into a smoky, deeply layered soup. The char marks dissolve into the puree, contributing that distinctive grilled flavor that no amount of stovetop simmering can replicate.

Serve it hot in cool weather or chilled like a gazpacho in summer. It’s wildly versatile, vegan, gluten-free, and the kind of thing that improves the next day after the smoky flavors settle in.

Don’t peel the tomatoes before grilling. The skins blister and char on the grill, contributing flavor, but they need to come off before pureeing or you’ll have rubbery bits in the soup. Once cool, slip the skins off; they should release easily.

Roast the red peppers until the skin is completely blackened, then steam them in a covered bowl for 10 minutes. The skins peel right off and the flesh has the deep, sweet roasted-pepper flavor that defines this soup.

Reserving half a cup of diced vegetables for the top garnish is the texture contrast that elevates this. Pureed soup with diced bits floating on top hits both creamy and chunky in a single bite.

Pro Tips

• Grill vegetables in single layer with space between. Crowded vegetables steam instead of char.
• Use raw garlic, not grilled. Raw cloves contribute the bright, pungent kick that the grilled vegetables need for balance.
• Add the lemon juice and fresh rosemary at the end, after pureeing. Cooking them too long mutes both flavors.
• For a creamier soup, add a quarter cup of olive oil while pureeing. It emulsifies into a silky texture without dairy.

Variations

• Add a handful of grilled eggplant for deeper smoky character.
• Stir in a splash of sherry vinegar or balsamic for extra acidity.
• Top with crumbled feta, ribbons of fresh basil, or a drizzle of pesto for serving.