Sheet Pan Soup

This Sheet Pan Soup is a delightful blend of roasted red peppers, carrots, and tomatoes, perfect for an easy weeknight dinner. With minimal effort, you can create a comforting bowl of soup that suits various occasions—whether it’s a cozy family meal or a gathering with friends. The standout feature of this recipe is its hands-off approach, allowing you to enjoy the rich flavors without spending hours in the kitchen.

Why You’ll Love This Recipe

• Easy Preparation: Just chop your veggies and let the oven do the work.
• Flavorful Blend: The roasting process intensifies the flavors, making each spoonful delicious.
• Versatile Serving Options: Pair it with grilled cheese or croutons for added texture.
• Healthy Ingredients: Packed with vegetables, this soup is nutritious and satisfying.
• Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will streamline your experience.

Essential Tools and Equipment

• Sheet pan
• Blender
• Knife
• Cutting board
• Small saucepan

Importance of Each Tool

• Sheet pan: Perfect for roasting vegetables evenly and efficiently.
• Blender: Essential for creating a smooth soup texture from roasted veggies.
• Knife: A good knife makes chopping ingredients quick and easy.
• Cutting board: Provides a safe surface for chopping and prepping vegetables.

Ingredients

This roasted red pepper, carrot, and tomato sheet pan soup is the perfect easy, hands-off dinner!

For the Soup

• 1 head of garlic
• 3 red bell peppers, halved and deseeded
• 10 oz carrots, cut into 1-inch pieces (~5 large carrots)
• 1/2 of a small head of cauliflower, roughly chopped
• 3 small tomatoes, quartered
• 1 small yellow onion, cut into wedges
• 2 tablespoons olive oil
• 1 1/2 teaspoon kosher salt, divided
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon cumin
• 2 1/2 cups chicken or vegetable broth
• Juice from 1 lemon (~2 tbsp)

For Grilled Cheese Croutons

• 2 slices of bread (we used sourdough)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

How to Make Sheet Pan Soup

Step 1: Preheat the Oven

Preheat your oven to 400˚F. This ensures that your vegetables roast perfectly.

Step 2: Prepare the Garlic

Slice off the top of the head of garlic to expose the cloves. You will use only half in this recipe but roast the entire head for later use.

Step 3: Roast the Vegetables

Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil. Evenly sprinkle with salt, smoked paprika, cayenne, and cumin.

Step 4: Bake Until Tender

Roast in the preheated oven for about 40-45 minutes until all vegetables are fork-tender.

Step 5: Heat Up Broth

About 10 minutes before veggies are done, heat chicken or vegetable broth in a small saucepan over medium heat or microwave until hot.

Step 6: Blend Into Soup

Once roasted, add all vegetables to a blender. Squeeze out garlic cloves from half of the head you roasted. Add hot broth and lemon juice to blender; blend until smooth. Taste and adjust seasoning with remaining salt if needed.

Step 7: Serve

Serve hot with grilled cheese or make grilled cheese croutons following step 8.

Step 8: Make Grilled Cheese Croutons

In a pan over medium-low heat, add butter. Toast bread until golden brown on one side. Flip one piece over; add cheese slices on top. Place other slice (cooked side down) on cheese. Cover with lid; cook until both sides are crispy and cheese melts. Remove from heat and cut into small cubes for croutons.

Enjoy your homemade Sheet Pan Soup, perfect for any day!

How to Serve Sheet Pan Soup

Serving your delicious Sheet Pan Soup can elevate the dining experience. Whether it’s a cozy dinner or a casual gathering, here are some delightful ways to serve this soup.

Grilled Cheese Croutons

• These crispy, cheesy bites add a rich flavor and texture contrast to the soup. Simply make grilled cheese sandwiches, cut them into cubes, and toss them on top of the soup before serving.

Fresh Herbs

• Adding a sprinkle of fresh herbs like basil or parsley can brighten up the flavors. Just chop them finely and scatter over each bowl just before serving.

Drizzle of Olive Oil

• A light drizzle of high-quality olive oil enhances the dish’s richness. This simple touch adds depth and an appealing sheen to your Sheet Pan Soup.

Crusty Bread

• Serve with slices of crusty bread for dipping. A good sourdough or whole grain loaf pairs beautifully with the soup’s hearty texture.

Lemon Wedges

• Offering lemon wedges on the side allows guests to add a splash of citrus brightness according to their taste preferences. This can enhance the overall flavor profile.

How to Perfect Sheet Pan Soup

To achieve the best results when preparing your Sheet Pan Soup, follow these helpful tips for a smooth and flavorful experience.

• Use Fresh Ingredients: Fresh vegetables not only taste better but also provide more nutrients. Choose vibrant, seasonal produce for optimal flavor.

• Adjust Seasonings: Taste your soup after blending and adjust seasonings as needed. Different broths have varying salt levels; feel free to tweak spices to suit your preference.

• Blend Thoroughly: For a creamy soup texture, blend until completely smooth. If you prefer some texture, pulse gently instead.

• Experiment with Flavor: Don’t hesitate to add other vegetables or spices. Kale or spinach can be great additions, while herbs like thyme or rosemary can offer unique flavors.

Best Side Dishes for Sheet Pan Soup

Pairing side dishes with your Sheet Pan Soup can create a well-rounded meal. Here are some fantastic options that complement the soup perfectly.

1. Caesar Salad: A classic salad with romaine lettuce, croutons, and Caesar dressing balances the richness of the soup.

2. Roasted Vegetables: Seasoned roasted vegetables add extra nutrition and flavor. Try carrots, zucchini, and bell peppers tossed in olive oil and herbs.

3. Garlic Bread: Crispy garlic bread is perfect for dipping into the soup. You can make it quickly by spreading butter and minced garlic on sliced bread before toasting it.

4. Quinoa Salad: A light quinoa salad mixed with cherry tomatoes, cucumber, and lemon vinaigrette provides freshness alongside your warm soup.

5. Stuffed Peppers: Make stuffed peppers filled with rice or quinoa for a heartier side that complements the flavors in your soup.

6. Baked Sweet Potatoes: Roasted sweet potatoes bring natural sweetness that contrasts nicely with the savory notes of the soup while being filling too.

7. Crispy Tofu Bites: For added protein, crispy baked tofu cubes seasoned with soy sauce or sesame oil make a great crunchy addition next to your meal.

8. Veggie Chips: Lightly salted veggie chips offer a fun crunch alongside your comforting bowl of Sheet Pan Soup without overshadowing its flavors.

Common Mistakes to Avoid

When making Sheet Pan Soup, there are a few common mistakes that can affect the flavor and texture of your dish.

• Boldly skipping the roasting step: Roasting vegetables is crucial for enhancing their natural sweetness. Don’t skip this step; it adds depth to your soup.
• Neglecting to preheat the oven: Always preheat your oven before roasting. This ensures even cooking and proper caramelization of the vegetables.
• Using cold broth: Hot broth helps maintain the warmth of the soup and blends better with roasted vegetables. Always heat your broth before adding it to the blender.
• Not seasoning adequately: Taste your soup after blending. If it lacks flavor, you may need to add more salt or spices based on your preference.
• Over-blending: Blend until smooth, but avoid over-blending, which can make it too thin. Stop once it reaches a creamy consistency.
• Forgetting about leftovers: Don’t let extra soup go to waste! Store any leftovers properly for later enjoyment.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing the container.

Freezing Sheet Pan Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers as the soup may expand when frozen.

Reheating Sheet Pan Soup

• Oven: Heat at 350°F until warmed through, about 20-25 minutes. Cover with foil to prevent drying out.
• Microwave: Transfer to a microwave-safe bowl and heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Pour into a pot and heat over medium until steaming, stirring occasionally.

Frequently Asked Questions

Here are some common questions related to making Sheet Pan Soup that might help you out.

Can I use different vegetables in my Sheet Pan Soup?

Absolutely! Feel free to swap in your favorite vegetables based on what you have on hand or what’s in season.

How do I make my Sheet Pan Soup creamier?

You can blend in a dollop of plant-based cream or add more roasted garlic for richness without dairy.

What if I don’t have smoked paprika?

You can substitute regular paprika for a milder flavor, or try adding a dash of liquid smoke for a similar smoky taste.

Is this recipe adaptable for dietary needs?

Yes! You can customize this Sheet Pan Soup by choosing gluten-free bread or using plant-based cheese for a vegan option.

How can I store leftover grilled cheese croutons?

Keep them in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh!

Final Thoughts

Sheet Pan Soup is not only easy to prepare but also incredibly versatile. You can customize it by adding various vegetables or spices according to your preference. Whether enjoyed on its own or paired with grilled cheese croutons, this recipe is sure to become a favorite in your home!