Sheet Pan Soup

This Sheet Pan Soup is a delightful blend of roasted red peppers, carrots, and tomatoes, making it an easy and hands-off dinner option. Perfect for busy weeknights or cozy gatherings, this recipe highlights the vibrant flavors of roasted vegetables while keeping preparation simple. The creamy texture achieved by blending the ingredients creates a comforting bowl of goodness that everyone will enjoy.

Why You’ll Love This Recipe

• Easy Preparation: Just chop the veggies, toss them on a sheet pan, and let the oven do the work.
• Flavorful: The roasting process enhances the natural sweetness of the vegetables, creating a rich and savory soup.
• Versatile: Customize it with your favorite veggies or add proteins like chicken or turkey for a heartier meal.
• Healthy and Nutritious: Packed with vitamins and fiber, this soup is both satisfying and good for you.
• Perfect for Leftovers: This soup tastes even better the next day, making it ideal for meal prep!

Tools and Preparation

To make this Sheet Pan Soup, you’ll need some essential kitchen tools. Having the right equipment can streamline your cooking process and make it more enjoyable.

Essential Tools and Equipment

• Large sheet pan
• Blender
• Knife
• Cutting board
• Small pan

Importance of Each Tool

• Large sheet pan: Provides ample space for roasting all your vegetables evenly without overcrowding.
• Blender: Ensures a smooth consistency for your soup by thoroughly blending roasted ingredients.
• Knife: A sharp knife makes chopping vegetables quick and safe.
• Cutting board: Protects your countertops while providing a stable surface for chopping.

Ingredients

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

Ingredients:
– 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)
– 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 to get it ready for roasting those delicious veggies.

Step 2: Prepare the Garlic

Slice off the top of the head of garlic to expose the cloves. You will roast the whole head but only use half in this recipe. Save the remaining cloves for another dish!

Step 3: Arrange Vegetables on Sheet Pan

Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil and sprinkle evenly with salt, smoked paprika, cayenne, and cumin. Roast in the oven for 40–45 minutes until all vegetables are fork-tender.

Step 4: Heat Broth

About 10 minutes before the vegetables are done roasting, heat your broth in a small pan over medium heat or in the microwave until it’s hot.

Step 5: Blend It All Together

Once roasted veggies are ready, immediately transfer everything to a blender. Squeeze out garlic cloves from one half of the head you roasted earlier. Add in hot broth and lemon juice; blend until smooth. Taste test and adjust seasoning with an additional ½ teaspoon salt if needed.

Step 6: Serve

Serve your soup hot alongside grilled cheese sandwiches or try adding grilled cheese croutons for extra crunch!

Step 7: Make Grilled Cheese Croutons

To prepare grilled cheese croutons:
1. Add butter to a pan over medium-low heat.
2. Toast bread until golden brown.
3. Flip one piece over; add cheese slices on top.
4. Place another slice on top (cooked side down) and cover with a lid.
5. Cook until both sides are crispy and cheese melts; then remove from heat.
6. Slice into small cubes to enjoy with your soup!

How to Serve Sheet Pan Soup

Serving Sheet Pan Soup is both simple and enjoyable. This hearty soup pairs well with a variety of accompaniments that can elevate your dining experience.

With Grilled Cheese Croutons

• These delicious croutons add a savory crunch to your soup while complementing the roasted flavors.

With Fresh Herbs

• Sprinkle fresh basil or parsley on top for a burst of color and freshness, enhancing the flavor profile.

With a Side Salad

• A light salad, such as a mixed greens salad, balances the richness of the soup and adds a refreshing crunch.

With Warm Bread

• Serve with warm bread rolls or baguette slices for dipping into the soup. The combination is comforting and satisfying.

With Cheese Toasts

• Top slices of bread with cheese and toast until melted for an easy side that perfectly complements the soup’s flavors.

How to Perfect Sheet Pan Soup

To make your Sheet Pan Soup even more delightful, consider these handy tips.

• Choose Fresh Vegetables: Using fresh produce will enhance the flavor and texture of your soup significantly.

• Adjust Seasonings: Don’t hesitate to taste and adjust salt or spices according to your preferences. Each broth can vary in saltiness.

• Blend Thoroughly: For a smoother texture, blend the soup until completely smooth, ensuring all ingredients meld together beautifully.

• Experiment with Broth: Try using homemade chicken broth or vegetable broth for richer flavors than store-bought options.

• Store Leftovers Properly: Keep any leftover soup in an airtight container in the fridge for up to three days, making reheating easy.

Best Side Dishes for Sheet Pan Soup

Pairing your Sheet Pan Soup with complementary side dishes can enhance your meal. Here are some great options:

1. Garlic Bread: Perfectly toasted garlic bread provides a crunchy texture that is ideal for dipping into the rich soup.

2. Roasted Vegetables: Roasted seasonal vegetables can add a healthy and colorful addition to your meal.

3. Cheese Quesadillas: Quick and cheesy quesadillas provide a satisfying contrast to the smoothness of the soup.

4. Stuffed Peppers: These hearty fare can be filled with grains, beans, or cheese, making them filling companions to the soup.

5. Potato Wedges: Crispy potato wedges seasoned with herbs make for an indulgent side that pairs well with any soup.

6. Fruit Salad: A light fruit salad offers a refreshing sweetness that contrasts nicely with savory soups like this one.

7. Quinoa Salad: A protein-packed quinoa salad is nutritious and provides added texture alongside your soup.

8. Cornbread Muffins: Sweet cornbread muffins bring warmth and comfort to any bowl of soup, making them a perfect pairing!

Common Mistakes to Avoid

When making your Sheet Pan Soup, it’s easy to make a few common mistakes that could affect the final dish.

• Not preheating the oven – Always preheat your oven before roasting vegetables. This ensures even cooking and enhances flavor.
• Overcrowding the sheet pan – If you place too many vegetables on the pan, they may steam instead of roast. Make sure there’s space between each item for optimal roasting.
• Skipping seasoning adjustments – Different broths have varying salt levels. Taste your soup after blending and adjust seasoning as needed to avoid blandness.
• Using cold broth – Warm up your broth before adding it to the roasted vegetables. This helps maintain temperature and ensures a smooth blend.
• Ignoring texture preferences – If you prefer a chunkier soup, blend only half of the mixture or pulse lightly for a rustic feel.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool completely before sealing.

Freezing Sheet Pan Soup

• Freeze in an airtight container or freezer-safe bag for up to 3 months.
• Leave some space at the top of the container, as soup expands when frozen.

Reheating Sheet Pan Soup

• Oven – Preheat to 350°F and heat in a covered baking dish for about 20-25 minutes until warmed through.
• Microwave – Heat in short intervals (1-2 minutes), stirring in between until hot.
• Stovetop – Pour into a pot over medium heat, stirring occasionally until hot.

Frequently Asked Questions

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

Can I add other vegetables to my Sheet Pan Soup?

Yes! Feel free to mix in any seasonal vegetables like zucchini or broccoli for added nutrition and flavor.

How can I make this soup vegetarian?

To make a vegetarian version of Sheet Pan Soup, simply use vegetable broth instead of chicken broth.

Is Sheet Pan Soup healthy?

Absolutely! This recipe is packed with vegetables and can be low in calories while being rich in nutrients, making it a wholesome meal choice.

How do I store leftovers of Sheet Pan Soup?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for later use.

Can I use different types of cheese?

Definitely! You can substitute cheddar or American cheese with other favorites like mozzarella or gouda for different flavors in your grilled cheese croutons.

Final Thoughts

This Sheet Pan Soup is not only easy to prepare but also incredibly versatile. You can customize it with various vegetables or spices based on your taste preferences. Give this hearty dish a try; it’s perfect for warming up on chilly evenings!