Serve up a bowl of Grilled Vegetable Bisque to warm up you from the inside out. Grilling really helps bring out more natural flavors in the vegetables paired with a mild smokey flavor as well. This is a great way to use up any vegetables sitting in your fridge.
Grilled Vegetable Bisque
As you might have read in my last post, Traeger Grilled Vegetables, I recently had a party where no one ate the veggie tray, and needed something to do with a million pounds of raw veggie tray.
Even having those as a side with a dinner wasn’t enough to use it up though, so I still had massive quantities of grilled vegetables to use up. There was a little chill in the air that day, and I thought a good bisque would be in order to use up all of those vegetables!
Serve with some crusty bread for dipping or even oyster crackers for a simple and easy weeknight dinner. Truly this is a perfect rainy day soup to serve. Plus since it is a creamy and smooth vegetable bisque, it is a perfect opportunity to sneak more vegetables into your child’s diet. You could even use this soup as a base for my Chicken and Broccoli Noodles if you wanted!
My goal is to always try to eliminate the waste of food. I have learned over the years to really get creative with the dishes I make, and raid my pantry and fridge to use up items that will be expiring and to clear out the excess.
This grilled vegetable bisque was a huge success, and I am so thankful we had the extra vegetables to make it on hand. Now I’ve got another awesome and simple soup I can make this fall and winter.
This time, I just used the veggies I had on hand from my tray. But many play around with vegetables or raid their veggie drawer or garden. I found this very simple bisque to really have a nice smooth flavor to it, and I loved the cheese on top because it helped add some sharpness to the soup.
Veggie Tray Bisque shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Veggie tray vegetables
- Vegetable oil
- Traeger Vegetable Rub
- Butter
- Flour
- Chicken or vegetable broth
- Cream
- Onion powder
- White pepper
- Sour cream
- Sliced Grilled Vegetables
- Croutons
- Cheese
Try this Crab Bisque too!
How to make Grilled Vegetable Bisque
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Roast VeggiesPreheat your grill to 375°F and roast up those veggie tray vegetables.
- RouxWhile that is roasting, make your roux.
- SoupWhisk in the broth and then add the grilled vegetables and simmer until the vegetables are soft.
- BlendUsing an immersion blender, blend until smooth. Or CAREFULLY transfer to a big blender in batches. Watch out for splatter and steam!
- Season and ServeEnjoy!
Try this delicious Alphabet Soup Recipe too!
Traeger Vegetable Bisque FAQ
Smoked Vs. Roasted Vegetables for bisque
The difference you will find in my Traeger vegetable bisque is I use my pellet grill to smoke and roast my vegetables. You get those fork-tender vegetables you are wanting with a mild hint of smoke from the grill.
A roasted vegetable bisque will generally be where you lay out your veggies on a tray and roast them in the oven for a time frame. I really like the element of grilling, as it steps the flavor up a notch or two.
The Traeger is great because it has specific temperature controls so I can set the heat I want to grill at, and it will maintain that temperature within 5-10 degrees in most cases. It is easier to grill on than a propane or charcoal grill. I always struggled with trying to keep the heat even on our charcoal grill, and we eventually moved to the Traeger and now my grilling game is WAY improved.
Have some Smoked French Onion Soup!
Tips For Success
BLEND IN BATCHES
If you want that absolutely smooth and velvety texture in your bisque, make sure to put a little of your soup mixture into the food processor at a time. By doing this you are slowly working in and blending your bisque to that velvet texture you want. If you put it all in at once, you won’t come out with that extra creamy texture. Just ladle in a little at a time, turn the food processor on for a bit, and then repeat, until you have blended all your veggies.
You can also use a high-quality blender which should also do the trick!
TAKE YOUR TIME WITH YOUR ROUX
Bisque can be fabulous or disgusting all based on the quality of the soup. For chowders and bisques and gumbos especially you had better have your roux game established or just skip it.
Thankfully, roux is time-consuming but SUPER easy. It just takes patience. You want your roux to be golden brown and it should smell like toasted heaven.
What topping work well on this soup?
I like to reserve a few of the grilled vegetables and slice and serve on top. The bell peppers, especially, can kind of take over the whole dish if you blend it into the bisque itself. If you realllllly love bell peppers, that’s excellent, but if you aren’t totally in love with them I’d pull them out before the blender stage.
Other than that, I’d include the following to be made available for your eaters:
- Sour Cream
- Shredded Cheese
- Croutons
- Fresh Herbs
More delicious soup recipes to try!
- Sarma Cabbage Roll Soup
- Creamy Broccoli Cheese Soup
- Chicken Pot Pie Soup
- Minnesota Wild Rice Hotdish Soup
- Turkey Noodle Soup
- Instant Pot Chicken and Rice Soup
- Creamy Chicken Mushroom Wild Rice Soup
Traeger Grilled Vegetable Bisque
Delicious creamy grilled vegetable bisque is an easy fall dinner featuring all the flavors of your favorite veggie tray!
Ingredients
Grilled Vegetables
- 6 cups mixed "veggie tray" vegetables
- 1/4 cup vegetable oil
- 1 tablespoon Traeger Vegetable Rub
Roux
- 1/2 cup butter
- 1/3 cup flour
Soup
- 8 cups chicken or vegetable broth
- 1/2 cup cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
Garnish
- Sour Cream
- Sliced Grilled Vegetables
- Croutons
- Cheese
Instructions
- Preheat your grill to 375. Toss your vegetables in the oil, and place on a sheet pan. Sprinkle with Traeger seasoning. Grill vegetables for 15-20 minutes, or until fork tender. Remove from the grill and reserve a few veggies on the side for garnish.
- Melt your butter in a small non-stick skillet medium-low heat. Once the butter melts, whisk in the flour and turn the heat down a little. Let the mixture cook, whisking frequently to prevent any grainy lumps from forming, until it is golden brown.
- Whisk in the broth and stir to combine. Add the grilled vegetables to the broth mixture and simmer over medium heat until the vegetables are soft enough to blend.
- Once the veggies are soft, carefully pull them out using a slotted spoon and blend until smooth. Return to the broth and stir until combined. Stir in the cream, onion powder, and white pepper.
- Serve hot with the garnishes on the side for your guests!
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 140mgSodium: 272mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 29g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.