Vegetable Soup Recipes
Mediterranean
Grilled Vegetable Soup
2 small zucchini (1/2 lb. total), trimmed and quartered
lengthwise
2 red bell
peppers, cored, seeded and quartered lengthwise
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and
chopped
1 red onion, peeled and cut into 1/2-inch-thick slices
1 yellow bell pepper, cored, seeded and quartered
lengthwise
1 tsp. olive oil
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.
Prepare a grill or preheat the broiler. Grill or broil
bell peppers, skin-side toward the flame, until the skin
is blackened, 5 to 10 minutes. Place in a paper bag and
set aside for 15 minutes.
Meanwhile, brush zucchini and onion slices with oil and
grill or broil until well browned and tender, about 5
minutes. Chop coarsely and set aside.
Peel the peppers. Coarsely chop the yellow pepper and
set aside with the reserved zucchini and onions. Place
the red peppers in a food processor or blender, along
with tomatoes, garlic and oregano; puree until smooth.
Transfer to a bowl and stir in 1 cup water, basil,
vinegar and the reserved chopped vegetables. Season with
salt and pepper. Cover and refrigerate until cool, about
30 minutes. (The soup can be stored, covered, in the
refrigerator for up to 2 days.)
Roasted Tomato Soup
8-10 ripe tomatoes
(3 lbs.), cored, halved and seeded
2 red onions, chopped
3 cups defatted reduced-sodium chicken stock
3 Tbsp. chopped fresh basil
1 1/2 tsp. olive oil
1 clove garlic, minced
salt & freshly ground black pepper to taste
Preheat broiler. Spray a baking
sheet with nonstick cooking spray. Place tomatoes on
the baking sheet, cut-side down. Broil until skins
are blistered, about 10 minutes. Set aside to cool.
Slip off
skins and chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over
medium-low heat. Add onions and sauté for 5 minutes.
Add garlic and sauté until the onions are very soft,
about 5 minutes longer.
Stir in tomatoes and cook, stirring, for 1 minute.
Transfer the mixture to a food processor or blender
and process until smooth; return to the saucepan.
Stir in chicken stock and bring to a boil. Reduce
heat to low and simmer for 5 minutes. Remove from
heat and stir in basil. Season with salt and pepper.
Cover and refrigerate until chilled, at least 1
hour. (The soup can be stored, covered, in the
refrigerator for up to 2 days.)
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