Sheet Pan Soup
Indulge in the comforting flavors of Sheet Pan Soup, a vibrant and wholesome dish that combines roasted vegetables into a rich, creamy blend. Perfect for busy weeknights or cozy gatherings, this soup features a delightful mix of red bell peppers, carrots, tomatoes, and garlic, all roasted to enhance their natural sweetness. With minimal prep and just one pan to clean, this recipe is as convenient as it is delicious. Serve it alongside crispy grilled cheese croutons or fresh crusty bread for an unforgettable meal that will quickly become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots
- 1/2 head of cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon cumin
- 2 slices of bread
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat your oven to 400˚F.
- Prepare the garlic by slicing off the top and roasting it whole.
- Arrange the bell peppers, carrots, cauliflower, tomatoes, garlic (cut side up), and onion on a baking sheet. Drizzle with olive oil and season.
- Roast for 40-45 minutes until vegetables are tender.
- Heat the broth while veggies roast.
- Blend roasted veggies with hot broth and lemon juice until smooth.
- Serve hot with optional grilled cheese croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://bettymeals.com/sheet-pan-soup/