Soups
Smoked Vegetable Soup
Prep
10 minutes
Cook
1 hour 30 minutes
Yield
4
A great meal to use up the vegetables left over in your fridge. This smoked vegetable soup is loaded with flavor and super comforting.
This smoked vegetable recipe can be made with your BBQ or Traeger, or just roasted in your oven with a little added liquid smoke to get that smokiness flavor. The veggies come out so delicious and they’re the perfect base for a yummy vegetable soup.
Why you’ll love this smoked vegetable soup:
- Versatile: Add in whatever veggies you are trying to use up or what’s in season
- Creamy: I love a good creamy, comforting soup for fall. Use plant-based milk for a vegan version, or heavy cream otherwise
- Delicious: Can we get anything better than smoked veggies? Yes, we can! Smoked veggie soup!
Ingredient Notes:
Vegetables: Add OR swap ANY of the vegetables that you wish- you can always use regular potatoes, take away the red pepper, etc. I love using whatever is in season or at the farmers market.
Liquid Smoke: If you don’t have a BBQ or Traeger, you can roast your veggies and use liquid smoke to get that smokiness in your soup.
How to make smoked vegetable soup:
- Preheat the Traeger or BBQ to 350F and prepare 2 cast-iron pans or line 2 baking trays with parchment.
- Add all of the prepared vegetables into the cast-iron pans, drizzle with olive oil, and season with salt and cracked black pepper.
- Allow to cook for 1 hour. Stirring halfway through cooking.
- Bring the temperature up to 400F and cook for another 30 minutes.
- 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.
- 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.
- Serve the smoked soup with fresh basil, drizzled olive oil, and flaky salt- YUM!
Expert Tips & FAQ:
I don’t love smoky things: If you don’t want your soup to be TOO smoky, just smoked half of the vegetables and simply roast the remaining in the oven at the same temperature.
I don’t have a BBQ: If you don’t have a Traeger or BBQ, just roast the vegetables in the oven at the same temperature. You can add 2 tsp of liquid smoke to the vegetables while they roast to get the same type of flavors!
Serving: Serve the soup with cheese or toasted bread if desired! If you use less liquid for the soup, you can turn it into an elegant puree to serve with different protein options or roasted veggies for an elegant dinner! You can keep the soup thicker, refrigerate it, and serve it cold as a vegetable dip! All you have to do is mix it with some Greek yogurt and maybe some extra spices, it’ll be so delicious!
Storage: Store the smoked soup in the fridge in an airtight container for 5 – 7 days.
Other recipes to make:
- One Pot Meals: Spinach Feta Rice Bowl
- Greek Meatballs with Whipped Feta
- Vegan Pastitsio Recipe
- Vegan Lemon Rice Soup
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Smoked Vegetable Soup
Ingredients
For the smoked + roasted vegetables,
- 3 tbsp. olive oil
- 1 butternut squash peeled and cubed
- 1 large red bell pepper chopped
- 1 red onion chopped
- 1 bunch of green onion chopped
- 1 large head of garlic top cut off
- 2 tsp. salt
- 1 tsp. cracked black pepper
For the soup,
- 1 1/3 cup heavy cream or plant-based milk
- 1 cup water
- 1 tsp. onion powder
- 1 tsp. salt
- ½ tsp cracked black pepper
- ½ tsp. red chili flakes
- Juice of half a lemon
- ½ cup basil
Instructions
Instructions
- Preheat the Traeger or BBQ to 350F and prepare 2 cast-iron pans or line 2 baking trays with parchment.
- Add all of the prepared vegetables into the cast-iron pans, drizzle with olive oil, and season with salt and cracked black pepper.
- Allow to cook for 1 hour. Stirring halfway through cooking.
- Bring the temperature up to 400F and cook for another 30 minutes.
- 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.
- 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.
- Serve the smoked soup with fresh basil, drizzled olive oil, and flaky salt- YUM!
Video
Notes
If you don’t have a Traeger or BBQ, just roast the vegetables in the oven at the same temperature. You can add 2 tsp of liquid smoke to the vegetables while they roast to get the same type of flavors!
Add OR swap ANY of the vegetables that you wish- you can always use regular potatoes, take away the red pepper, etc.!
Serve the soup with cheese or toasted bread if desired!
If you use less liquid for the soup, you can turn it into an elegant puree to serve with different protein options or roasted veggies for an elegant dinner!
You can keep the soup thicker, refrigerate it, and serve it cold as a vegetable dip! All you have to do is mix it with some Greek yogurt and maybe some extra spices, it’ll be so delicious!
Store the smoked soup in the fridge in an airtight container for 5 – 7 days.
