Grilled Vegetable Soup with Goat Cheese Toasts

Name: Grilled Vegetable Soup with Goat Cheese Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, sliced lengthwise 1/2 inch thick; 1 medium zucchini, sliced lengthwise 1/2 inch thick; 1 medium yellow squash, sliced lengthwise 1/2 inch thick; 1 medium red onion, cut crosswise into 4 slices; 2 teaspoons olive oil plus more for brushing; 1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise; 2 garlic cloves, minced; 1 1/2 pounds ripe tomatoes, coarsely chopped; 3 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper; 1 tablespoon finely chopped fresh basil; 1 1/2 teaspoons finely chopped fresh oregano; 4 thick slices of country bread; 3 ounces mild goat cheese, at room temperature; 1 tablespoon heavy cream (optional)

Servings: persons

1 small eggplant, sliced lengthwise 1/2 inch thick
1 medium zucchini, sliced lengthwise 1/2 inch thick
1 medium yellow squash, sliced lengthwise 1/2 inch thick
1 medium red onion, cut crosswise into 4 slices
2 teaspoons olive oil plus more for brushing
1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
2 garlic cloves, minced
1 1/2 pounds ripe tomatoes, coarsely chopped
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 tablespoon finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh oregano
4 thick slices of country bread
3 ounces mild goat cheese, at room temperature
1 tablespoon heavy cream (optional)

1
Light a grill or preheat the broiler.
2
Brush the eggplant, zucchini, yellow squash and onion with olive oil.
3
Grill the pepper quarters, skin sides down, for about 12 minutes, or until charred.
4
Grill the eggplant, zucchini, squash and onion, turning occasionally, until tender but still firm: 6 to 8 minutes for the zucchini, squash and onion and 8 to 10 minutes for the eggplant.
5
Peel the peppers and cut all the grilled vegetables into 1/2-inch dice.
6
Heat the 2 teaspoons oil in a large nonreactive saucepan.
7
Add the garlic and stir over moderate heat until fragrant.
8
Add the tomatoes, chicken stock, salt and pepper and simmer, stirring, for 10 minutes.
9
Add the grilled vegetables, 1 1/2 teaspoons of the basil and the oregano and simmer, stirring, for 3 minutes longer.
10
Grill the bread until toasted.
11
Combine the cheese, remaining 1 1/2 teaspoons basil and a generous grinding of pepper and stir until smooth; stir in the cream.
12
Spread the goat cheese on the warm toasts and serve with the soup.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small eggplant, sliced lengthwise 1/2 inch thick, 1 medium zucchini, sliced lengthwise 1/2 inch thick, 1 medium yellow squash, sliced lengthwise 1/2 inch thick, 1 medium red onion, cut crosswise into 4 slices, and more.

Yes, Grilled Vegetable Soup with Goat Cheese Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!