Sheet Pan Soup

Transforming simple vegetables into a comforting bowl of soup evokes warm memories of family dinners and gatherings. When I think of cozy evenings, a vivid picture emerges of hearty meals that wrap around you like a favorite blanket. There’s something magical about a warm soup, particularly when you roast the ingredients together before blending.

Each time I make sheet pan soup, I remember my grandmother, who skillfully pulled flavors together using whatever she had on hand. Fresh vegetables, aromatic garlic, and a hint of spice made her soups irresistibly delicious. The techniques may change, but the love for creating something wonderful remains. Sheet pan soup embodies this tradition, turning fresh produce into a warming concoction with minimal effort.

In this recipe, you’ll discover the joys of roasting and blending, highlighting vibrant flavors that meld together beautifully. Plus, it’s incredibly easy to prepare, making it an ideal meal for any night of the week. Using simple ingredients such as bell peppers, carrots, cauliflower, and tomatoes, this dish will fill your kitchen with delightful aromas while delivering a nutritious meal.

Let’s dive into making this delicious sheet pan soup that not only satisfies your hunger but also brings the comfort of home-cooked warmth to your table.

Sheet Pan Soup Basics

Fundamentals

Sheet pan soup represents a wonderful way to bring together an array of vegetables. It starts with the foundation of flavors grounded in roasted garlic and onions. The harmony of roasted vegetables creates an inviting depth that elevates the dish into something truly special.

Roasting the vegetables infuses them with a beautiful sweetness that pairs wonderfully with the spices used. Each ingredient adds a unique character to the soup while combining to create a cohesive flavor profile. The technique of blending them with warm broth takes this dish to comfort food level, delivering richness and creaminess without the need for cream.

Preparation/Setup

This recipe begins with careful planning and a little bit of prep work. Preheating the oven to 400°F ensures that the vegetables roast perfectly, developing a lovely caramelization. The chopping and dicing may seem laborious, but it’s the foundation for a wholesome meal. Having everything organized before starting makes the process smoother.

Coating the vegetables with olive oil and seasoning them generously with kosher salt, smoked paprika, cayenne, and cumin enhances their flavor while they roast. After just 40-45 minutes, you’ll have a tray filled with tender, flavorful veggies ready to blend into a soothing soup.

Ingredients

Gather these ingredients to create your own sheet pan soup:

• 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 (preferably sourdough)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

Directions

1. Preheat your oven to 400°F.
2. Slice off the top of the garlic head, exposing the cloves. Roast the whole head, but you’ll only use half for the soup.
3. Arrange the bell peppers skin side up, along with the carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan.
4. Drizzle the vegetables with olive oil and evenly sprinkle with salt, smoked paprika, cayenne, and cumin.
5. Roast for 40-45 minutes until all vegetables are fork-tender.
6. About 10 minutes before the veggies finish roasting, heat the broth in a small pan over medium heat or in the microwave.
7. Once the vegetables are done, place them in a blender. Squeeze out the roasted garlic cloves from half of the head and add them to the blender.
8. Pour in the hot broth and lemon juice, then blend until smooth. Taste and adjust the seasoning with the remaining salt if needed.
9. Serve hot with grilled cheese or grilled cheese croutons.

Elevating Your Soup Experience

Technique

Crafting the perfect soup involves understanding roasting and blending techniques. Roasting concentrates the flavors and enhances the natural sweetness of the vegetables. When vegetables caramelize, they develop a rich taste that elevates the soup’s overall profile.

Blending the ingredients afterward creates a silky texture. Depending on your desired consistency, you can add more broth for a thinner soup or blend less to keep some texture. Experiment with your blender’s settings for a smooth or chunky blend.

Tips/Tricks

Getting the most flavor from your soup can be as simple as following a few expert tips. First, don’t skip the lemon juice; it brightens the soup and balances the flavors after blending. Consider adding herbs like thyme or rosemary for an extra layer of flavor.

If you’re looking to enhance your soup even further, explore toppings or accompaniments. Consider adding crème fraîche, fresh herbs, or a drizzle of high-quality olive oil once the soup is served to elevate the experience.

For those who want a hearty meal, making grilled cheese croutons is a fantastic idea. They pair beautifully with the warm soup and add texture and flavor, making each bite even more satisfying.

Final Touches for Sheet Pan Soup

Perfecting Results

Achieving the perfect sheet pan soup is about adjusting flavors to your liking. If you prefer added heat, increase the cayenne slightly. For a smokier taste, don’t hesitate to adjust the smoked paprika to fit your palate.

Experiment with different combinations of vegetables based on seasonal availability or personal preferences. You might find that substituting squash for cauliflower or using sweet potatoes instead of carrots leads to delightful new versions of this recipe.

Troubleshooting/Variations

Sometimes, things don’t go as planned. If your soup turns out too thick, simply stir in additional broth until you reach your desired consistency. Conversely, if it’s too thin, you can simmer it on the stovetop for a bit longer to reduce the liquid.

Other variations include adding grains like quinoa or barley for added texture or serving it as a base for proteins such as shredded cooked chicken or beans for a more filling meal.

Serving Sheet Pan Soup

Presentation

Serving sheet pan soup can take many forms. Pour it into bowls and garnish with fresh herbs or a dollop of yogurt. For a family-friendly presentation, you can also set up a soup bar with toppings and allow everyone to customize their own bowl.

Using vibrant bowls not only adds a splash of color to your table but also reflects the vibrancy of the soup’s ingredients. Pairing the soup with toasted bread elevates the experience, allowing you to dip and savor the flavors fully.

Pairings/Storage

Where possible, avoid pairing the soup with drinks that conflict with its flavors. Instead, serve it alongside fresh garden salads or veggies to complement the meal’s freshness.

For storage, you can keep leftover soup in an airtight container in the fridge for up to three days. If you want to store it longer, consider freezing it in individual portions, which makes for quick reheating and easy meals later on. Just remember to let it cool before freezing, and thaw it overnight in the refrigerator before reheating.

It’s clear this sheet pan soup has the potential to become a beloved staple in your kitchen. Enjoy it as a family meal, or savor it while curled up with a good book. The combination of flavors and the ease of preparation make it a winner in every season.

Sheet Pan Soup

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• Author: cov3
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Transform simple vegetables into a comforting bowl of soup with this easy sheet pan soup recipe, filled with vibrant flavors from roasted ingredients.

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Ingredients

Scale 1x2x3x

• 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 (preferably sourdough)
• 2–3 slices cheddar or American cheese
• 1–2 tablespoons butter

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Instructions

1. Preheat your oven to 400°F.
2. Slice off the top of the garlic head, exposing the cloves. Roast the whole head, but you’ll only use half for the soup.
3. Arrange the bell peppers skin side up, along with the carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan.
4. Drizzle the vegetables with olive oil and evenly sprinkle with salt, smoked paprika, cayenne, and cumin.
5. Roast for 40-45 minutes until all vegetables are fork-tender.
6. About 10 minutes before the veggies finish roasting, heat the broth in a small pan over medium heat or in the microwave.
7. Once the vegetables are done, place them in a blender. Squeeze out the roasted garlic cloves from half of the head and add them to the blender.
8. Pour in the hot broth and lemon juice, then blend until smooth. Taste and adjust the seasoning with the remaining salt if needed.
9. Serve hot with grilled cheese or grilled cheese croutons.

Notes

Enhance the soup with fresh herbs or a drizzle of olive oil for extra flavor. Grilled cheese croutons are a great addition.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 15mg

Keywords: soup, roasted vegetables, easy recipe, vegetarian soup