Sheet Pan Soup
Indulge in the warmth and comfort of this Sheet Pan Soup, a delightful dish that combines roasted red peppers, carrots, and tomatoes into a velvety blend. Perfect for a busy weeknight or a cozy family gathering, this recipe requires minimal effort while delivering maximum flavor. The roasting process intensifies the natural sweetness of the vegetables, resulting in a nutrient-rich soup that is both hearty and satisfying. Served with crispy grilled cheese croutons or fresh herbs, this soup can easily become a staple in your meal rotation. With its hands-off approach and deliciously rich profile, you’ll find yourself returning to this easy recipe time and again.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately four people 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots
- 1/2 small head of cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 tablespoons olive oil
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
- 2 slices of bread
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat your oven to 400ËšF.
- Slice off the top of the garlic head. Arrange bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan; drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin.
- Roast for 40-45 minutes until tender.
- Heat chicken or vegetable broth in a saucepan.
- Combine roasted vegetables in a blender with squeezed garlic cloves, hot broth, and lemon juice; blend until smooth.
- Serve hot with grilled cheese croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://myrecipestories.com/sheet-pan-soup/