Grilled Veggie Soup (Inspired by Newk’s) and MawMaw’s Oyster Crackers!

The inspiration for this soup goes to Newk’s Eatery. I recently fell in love with their Grilled Veggie Soup and simply had to try and replicate it at home. I started by googling for the actual recipe, which can sometimes work. Alas. Not this time. Perhaps it was my research skills, but I came up dry. I found a ton of veggie recipes, but not the one I was after. Hmm….Keggie to the drawing board. (Keggie being my “grand” name.)

Here are the ingredients I used. Meet me below and I’ll walk you through the steps.

“Grilled Veggie Soup”

1 white onion
1 small bag baby carrots
2 russet potatoes
1 zucchini
1 summer squash (washed and chopped in bite-size pieces)
1 acorn (you’re ahead of me, right? Washed and chopped in bite-size pieces)
1 half of a butternut squash (yep, same)
1 can roasted corn
Olive oil for sauteing
1 tablespoon butter for sauteing
2 tablespoons minced garlic
2 cans fire-roasted diced tomatoes
beef broth
veggie broth
Salt and pepper to taste

Wash veggies and give them all a rough chop into bite-size pieces. Saute the onion on the stove top in the butter and a dash of olive oil. Set aside. (You could roast the onions in the next step, but I think sauteing them this way produces more flavor.)

 

I used two large cookie sheets because I may or may not have gotten overzealous with my amount of veggies and it’s important not to crowd them You want to spread them out evenly. I divided them evenly between the cookie sheets, drizzled them with olive oil, and spooned out a tablespoon of minced garlic per sheet. Time to get your little hands dirty. The best way I know to coat all the veggies with the olive oil and minced garlic is to get your hands in there and get it done!

I slid the cookie sheets into a 350 degree oven and roasted for about thirty minutes. They’ll keep cooking in the soup, so don’t let them get all mushy. You just want them to be nice and tender. Transfer the veggies to a large soup pot. Add the corn, canned tomatoes, and both broths. (Overkill with the two broths? Maybe. But the flavor was there, y’all!) Salt and pepper to taste. Bring to a boil, reduce the heat and let it simmer a minimum of thirty minutes to get those flavors mixing and mingling.

Y’all I think the beloved farmer fell in love with me all over again last night. This soup was that good. Granted, I also made his late mother’s famous oyster crackers to go with it. Here’s a picture of that recipe, in MawMaw Lucy’s own handwriting.

 

Let me know if you try this deliciousness! Or, if you add your own twists. I love to hear from you!

Hugs,
Shellie