A great meal to use up the vegetables left over in your fridge. This smoked vegetable soup is loaded with flavor and super comforting.
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GET THE RECIPE
Preheat the Traeger or BBQ to 350F and prepare 2 cast-iron pans or line 2 baking trays with parchment.
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Add all of the prepared vegetables into the cast-iron pans, drizzle with olive oil, and season with salt and cracked black pepper.
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Allow to cook for 1 hour. Stirring halfway through cooking. Bring the temperature up to 400F and cook for another 30 minutes.
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Remove from the heat and add all of the smoked vegetables to a large blender. Press the garlic cloves out of the head and into the blender.
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Add the heavy cream, water, spices, and lemon juice. Blend on high speed until smooth. Add more heavy cream or water to reach your desired consistency.
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Serve the smoked soup with fresh basil, drizzled olive oil, and flaky salt.
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