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
Notes 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. 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.