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Coldwell Banker Res Brokerage
Robert Lowenthal, Coldwell Banker Res BrokeragePhone: (914) 450-8120
Email: [email protected]

Try this Grilled Vegetable Soup

by Robert Lowenthal 02/19/2021

Photo by alleksana from Pexels

This delious spring recipe is perfect for anyone who enjoys grilling. This recipe is tasty, nutritious and if you grill a lot anyway, you'll have the perfect opportunity to prepare vegetables in advance. Charcoal grills produce the best smoke and flavor, but you can grill your vegetables over a gas grill with good results. 

Grilling the Vegetables

Next time you have a cook out or a barbecue, grill some extra vegetables and set them to the side. They'll make the perfect ingredients for this smoky, delicious recipe. 

To prepare your vegetables, clean them thoroughly. Cut down vegetables to bite-sized pieces, then cook the vegetables over a hot, searing grill fire. You can do this either by placing the vegetables in a grilling basket, or by grilling them on a skewer. Grill the vegetables until they've got some soft places, and some blackened parts, but don't over cook. Remember, the vegetables will be finished in the soup. They don't need to be cooked all the way during the grilling step. 

Which vegetables should you use?

Grill whichever vegetables you like. Mushrooms, onions, tomatoes, asparagus and corn on the cob are all excellent choices. If you choose to grill your corn, set the corn cob straight onto the grill and turn the cob occasionally when kernals start to pop. Cut the kernals off the cob later. 

Soup Ingredients

  • Seasonal grilled vegetables
  • Vegetable broth - 4 cups
  • Tomato sauce - 16 ounce can
  • Salt
  • Pepper
  • Italian spices (1-2 teaspoons)
  • Macaroni pasta (2 cups) 
  • Instructions

    • Combine vegetables, broth, sauce, salt, pepper and Italian spices all in one pot. Simmer over medium heat for 15 minutes. 
    • Cook pasta separately according to instructions on the package.
    • Combine pasta and soup into a bowl and serve.

    Pro Tip

    Pasta gets mushy when it sits in liquid for too long. Keep the pasta separate from the soup until it's time to serve. If you've got leftovers after the meal, store the pasta and soup separate in the refrigerator. 

    What Should You Serve With Grilled Vegetable Soup?

    Grilled vegetable soup is delicious with garlic bread prepared in the oven. Cut up bread in 1 inch slices. Brush each slice with olive oil, then sprinkle with garlic salt. Bake in the oven at 375 degrees Fahrenheit until the edges of the bread turn slightly brown and crispy. Alternatively, you can also bake the bread slices sprinkled with cheese and garlic. 

    Want to Make Grilled Vegetable Soup Meatier? Here's How

    You can grill any meat at the same time that you're grilling the vegetables, and add that to your soup. Want some suggestions?

    • Beef tips. Grill beef tips, then cut them up into small bits when it's time to add them to soup. 
    • Bratwursts. Grill several brats and cut them into 1/2 inch cubes; add them to your soup for a spicy meat option.
    • Chicken. Grill several chicken cutlets, then shred the cutlets into small pieces and add them to your soup.

    Enjoy!

    About the Author
    Author

    Robert Lowenthal

      

    “I don’t sell homes, I change lives.”

    A licensed real estate salesperson since 2016, Rob is affiliated with the Pleasantville office of Coldwell Banker Residential Brokerage. He serves buyers, sellers, renters, in Westchester, Rockland, and Putnam counties. Rob, a native of New York and Westchester County for most of his life, brings an extensive local knowledge of both residential and commercial properties to the table. His experience includes a wide range of property types – single-family, multi-family, condos and mixed use. “Hard to sell” properties is where Rob really excels. “There’s no problem that cannot be solved.”

    Rob is certified for many different disciplines in real estate. Cartus Relocation Network Agent, AARP Agent, National Tenants Network (NTN) Agent, Green certified and Pricing Strategies Master. In addition, Rob has completed the Leader’s Edge Advanced training to better serve his clients. Rob has been both associate of the month and top closed dollar agent.

    When you work with Rob, you get the feeling you’re his only client. Numbers don’t count, you do. Clients always come first. Each transaction is handled as if it were his own home. Rob strives to make the process as seamless as possible and takes care of all the details, no matter how small. His clients rave about his above-and-beyond service and prompt informative communication. Rob is easy going, friendly, and patient. However he can be a determined and aggressive negotiator when the need arises.

    When not out actively working on behalf of his clients, Rob spends time with his wife and two teenage daughters. A devoted supporter of community he sits on several local boards and volunteers for numerous locale nonprofit organizations. He enjoys cycling, hiking, kayaking and winter skiing.

    May your price be right, and your sale be swift!”