Sheet Pan Soup
Looking for a comforting and flavorful meal that comes together effortlessly? This Sheet Pan Soup is your answer! A delightful blend of roasted red peppers, carrots, tomatoes, and spices creates a savory dish that’s perfect for weeknight dinners or cozy gatherings. The simplicity of roasting vegetables on a single sheet pan means minimal cleanup while maximizing flavor. With just a few easy steps, you’ll have a delicious, nutritious soup ready to warm your heart and satisfy your taste buds. Pair it with grilled cheese or serve it solo; either way, this soup is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 4 people 1x
- 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
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the garlic by slicing off the top of the head to expose the cloves.
- On a large sheet pan, place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic (exposed side up), and onion. Drizzle with olive oil and season with salt, smoked paprika, cayenne pepper, and cumin. Roast for 40-45 minutes until tender.
- Heat the broth in a small saucepan during the last 10 minutes of roasting.
- Transfer roasted veggies to a blender with half the garlic cloves, hot broth, and lemon juice; blend until smooth.
- Serve hot with grilled cheese sandwiches or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 7g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://quickwithemma.com/sheet-pan-soup/