Smoked Vegetable Soup | FoodByMaria Recipes

Vegan Comfort Food

Smoked Vegetable Soup

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A bowl of smoke 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.

A bowl of smoke 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!
Veggies on a platter for smoke vegetable 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:

  1. Preheat the Traeger or BBQ to 350F and prepare 2 cast-iron pans or line 2 baking trays with parchment.
  2. Add all of the prepared vegetables into the cast-iron pans, drizzle with olive oil, and season with salt and cracked black pepper.
  3. Allow to cook for 1 hour. Stirring halfway through cooking.
  4. Bring the temperature up to 400F and cook for another 30 minutes.
  5. Remove from the heat and add all of the smoked vegetables to a large blender.
  6. Press the garlic cloves out of the head and into the blender.
  7. Add the heavy cream, water, spices, and lemon juice.
  8. Blend on high speed until smooth. Add more heavy cream or water to reach your desired consistency.
  9. Serve the smoked soup with fresh basil, drizzled olive oil, and flaky salt- YUM!
Blender mixing up the smoke vegetable soup

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. 

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Smoked Vegetable Soup

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A great meal to use up the vegetables left over in your fridge. This smoked vegetable soup is loaded with flavor and super comforting.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup, Summer Appetizer, Summer Meal, Vegetarian Dinner
Cuisine Vegetarian
Servings 4
Calories 334 kcal

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

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. 

Nutrition

Serving: 1 | Calories: 334kcal | Carbohydrates: 26.1g | Protein: 4.9g | Fat: 25.5g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 11.2g | Trans Fat: 0.5g | Cholesterol: 45.2mg | Sodium: 606.3mg | Fiber: 3.5g | Sugar: 6.6g
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