Sheet Pan Soup
Indulge in a warm and satisfying bowl of Sheet Pan Soup, a vibrant blend of roasted red peppers, carrots, cauliflower, and tomatoes. This easy-to-make recipe is perfect for busy weeknights or cozy gatherings, showcasing the natural sweetness of vegetables enhanced through roasting. With its creamy texture achieved by blending the ingredients, this soup is not only flavorful but also nutritious. It’s an ideal meal option that can be customized with your favorite vegetables or proteins like chicken or turkey for added heartiness. Enjoy it fresh or as leftovers—this delightful soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots (about 5 large)
- 1/2 small head cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 tablespoons olive oil
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
Instructions
- Preheat the oven to 400˚F.
- Slice the top off the garlic head and place it on a sheet pan with halved bell peppers (skin side up), chopped carrots, cauliflower, quartered tomatoes, and onion wedges.
- Drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin.
- Roast for 40–45 minutes until tender.
- Heat broth in a small pan while vegetables roast.
- Transfer roasted veggies to a blender; squeeze out garlic cloves and add hot broth and lemon juice. Blend until smooth.
- Serve hot with grilled cheese croutons or alongside warm bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 9g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
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