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Sheet Pan Soup

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Indulge in the comforting warmth of Sheet Pan Soup, a delightful concoction of roasted red peppers, carrots, and tomatoes that brings vibrant flavors to your dinner table. This easy, hands-off recipe allows you to savor the natural sweetness of fresh veggies enhanced by roasting. Perfect for cozy weeknight meals or gatherings with friends, it’s sure to impress everyone who tries it. Plus, with minimal cleanup involved using just one sheet pan, you’ll have more time to enjoy your meal and less time fussing in the kitchen.

Ingredients

Scale
  • 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 teaspoons 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

  1. Preheat the oven to 400°F.
  2. Slice off the top of the garlic head and set aside half for later use.
  3. On a baking sheet, arrange bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion. Drizzle with olive oil and sprinkle with salt and spices. Roast for 40–45 minutes until tender.
  4. Heat the broth in a separate pan about 10 minutes before vegetables finish roasting.
  5. Transfer roasted vegetables to a blender along with half the roasted garlic cloves. Add hot broth and lemon juice; blend until smooth.
  6. Adjust seasoning if necessary and serve hot.

Nutrition

Find it online: https://sweetrecipetime.com/sheet-pan-soup/