Grilled Vegetable Soup

Name: Grilled Vegetable Soup
Yield: Makes 10 First-Course Servings
Ingredients: ½ cup extra virgin olive oil; 1 tablespoon freshly chopped or dried herbs such as thyme, marjoram, or oregano; 1 tablespoon freshly chopped or dried herbs such as thyme, marjoram, or oregano; 1 tablespoon freshly chopped or dried herbs such as thyme, marjoram, or oregano; 1 fennel bulb, cut into 10 wedges; 12 medium-size mushrooms, threaded on a skewer; 2 small eggplants, preferably Chinese or Japanese, peeled and cut lengthwise into ¼-inch-thick strips, about 12 ounces; 1 zucchini, cut lengthwise into ¼-inch-thick strips; 1 large Bermuda or other sweet onion, peeled and sliced lengthwise ½ inch thick; 1 large Bermuda or other sweet onion, peeled and sliced lengthwise ½ inch thick; salt and pepper; salt and pepper; slices of French bread, toasted or grilled; 6 cups chicken or vegetable broth or water; 6 cups chicken or vegetable broth or water; 1 large bunch of fresh basil, stems removed, about 1 tightly packed cup leaves; 1 large bunch of fresh basil, stems removed, about 1 tightly packed cup leaves; 1 garlic clove, peeled and finely chopped; 1 tablespoon freshly chopped or dried herbs such as thyme, marjoram, or oregano; 6 cups chicken or vegetable broth or water; 1-½ pounds tomatoes, peeled, seeded, and chopped, about 4 medium-size

Preparation info

Makes
10
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I always include grilled vegetables as part of my many summer barbecues, partly because Pm lazy—I can cook everything outside and don’t have to clean the kitchen—but mostly because I love the gently smoky flavor of grilled foods. One evening last summer I grilled too many vegetables, and the next day I converted the leftovers into a soup.

Like so many vegetable soups, you’re best off improvising this one, using the best-looking vegetables in the markets or homegrown ones. It’s hard

Ingredients

Starter
Summer
Soup

Ingredients

Method