Grilled vegetable soup
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Grilling adds seductive smoky flavour to this multi-vegetable puréed soup.
red or small Spanish
loosely packed fresh
, or bouillon
- Grease grill and preheat barbecue. Seed red and yellow peppers and cut into quarters. Slit hot pepper lengthwise. Lay flat, scrape out seeds and discard. Slice onion into quarters.
- Brush oil over vegetables, including whole unpeeled tomatoes. Or, stir vegetables with about 1 tablespoon oil until coated. Place on grill. Grill until peppers turn golden and onion is soft, about 10 to 15 minutes. Turn vegetables often.
- Remove onion to a plate and place grilled peppers in a paper bag. Close bag and let stand for 10 minutes to loosen any charred skin. Barbecue whole tomatoes until skins become slightly charred, about 8 to 10 minutes. Do not remove charred tomato skin. Remove blackened skins from peppers and discard.
- Place 2 tomatoes, onion, garlic and fresh basil in a food processor. Whirl, using an on-and-off motion, until onion is chopped. Pour into a bowl. Puree remaining tomatoes and peppers, in several batches if necessary, and add to bowl. Stir in chicken broth until as thin as you like. Soup is great served hot or cold.
Nutrition (per serving)
- 4 g,
- 14 g,
- 3 g,