Sheet Pan Soup
Indulge in the comforting goodness of Sheet Pan Soup, a delightful blend of roasted red peppers, carrots, tomatoes, and garlic. This easy-to-make soup is perfect for busy weeknights or cozy weekends, bringing warmth and flavor to your table with minimal cleanup. Simply roast the vegetables on a sheet pan, blend them into a creamy consistency, and serve hot with crispy grilled cheese croutons for a satisfying meal. Packed with nutritious ingredients, this soup is not only delicious but also family-friendly, making it a go-to recipe for everyone to enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 red bell peppers
- 10 oz carrots
- 1/2 small head of cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 1 head of garlic
- 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)
- 2 slices of bread (we used sourdough)
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat oven to 400F.
- Arrange bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic (top cut off), and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt and spices.
- Roast for 40-45 minutes until tender.
- Heat the broth separately during the last 10 minutes of roasting.
- Blend roasted vegetables with garlic cloves, hot broth, and lemon juice until smooth.
- Serve hot with grilled cheese croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recipeelite.com/sheet-pan-soup/