Name: Sheet Pan Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Description

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

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 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

Instructions

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