Sheet Pan Soup

This Sheet Pan Soup is a delightful way to bring together fresh vegetables for a wholesome meal. It’s a fantastic choice for busy weeknights or cozy weekends, offering rich flavors and minimal cleanup. The pairing of roasted red peppers, carrots, and tomatoes gives this soup its unique character, making it perfect for any occasion.

Why You’ll Love This Recipe

• Easy Preparation: Simply roast your veggies on a sheet pan and blend them for a delicious soup.
• Flavorful Ingredients: The combination of garlic, smoked paprika, and lemon juice adds depth to the flavor profile.
• Versatile Serving Options: Enjoy it with grilled cheese croutons or your favorite bread for a complete meal.
• Healthy & Nutritious: Packed with vegetables, this soup is not only tasty but also good for you.
• Hands-Off Cooking: Roast your ingredients while you relax; the oven does most of the work!

Tools and Preparation

To make this sheet pan soup effortlessly, gather your essential tools. These will help streamline the cooking process while ensuring great results.

Essential Tools and Equipment

• Baking sheet
• Blender
• Cutting board
• Knife
• Measuring spoons

Importance of Each Tool

• Baking sheet: Allows even roasting of vegetables, enhancing their flavors.
• Blender: Creates a smooth and creamy texture that elevates the soup.
• Cutting board: Provides a safe surface for chopping ingredients efficiently.

Ingredients

This roasted red pepper, carrot and tomato sheet pan soup is the perfect easy, hands-off dinner!

Vegetables

• 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

Seasoning & Broth

• 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)

For Serving

• 2 slices of bread (we used sourdough)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

How to Make Sheet Pan Soup

Step 1: Preheat the Oven

Preheat your oven to 400˚F. This temperature will ensure your vegetables roast perfectly.

Step 2: Prepare the Garlic

Slice off the top of the head of garlic to expose the cloves. You’ll use half in the recipe but roast the whole head to save some cloves for later dishes.

Step 3: Roast the Vegetables

Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large baking sheet. Drizzle with olive oil and sprinkle evenly with salt, smoked paprika, cayenne, and cumin. Roast for about 40-45 minutes until all vegetables are fork-tender.

Step 4: Heat the Broth

About 10 minutes before your vegetables are done roasting, heat the broth in a small pan over medium heat or in the microwave until hot.

Step 5: Blend it Together

Once roasted vegetables are ready, transfer them immediately to a blender. Squeeze out half of the roasted garlic cloves into the blender as well. Add in the hot broth and lemon juice; blend until smooth. Taste and adjust seasoning with remaining salt if necessary.

Step 6: Serve Hot

Serve this warm soup alongside grilled cheese sandwiches or try making grilled cheese croutons for added crunch!

Step 7: Make Grilled Cheese Croutons (Optional)

In a pan over medium-low heat, melt butter. Toast slices of bread until golden brown on both sides. Add cheese between two pieces of toasted bread to create a sandwich. Cook until crispy and cheese is melted; then cut into cubes to add as croutons atop your soup.

Enjoy this hearty Sheet Pan Soup, perfect for warming up on chilly evenings!

How to Serve Sheet Pan Soup

Sheet Pan Soup can be enjoyed in various delightful ways. Whether you prefer it as a comforting main dish or paired with tasty sides, there are many great serving suggestions to enhance your meal.

With Grilled Cheese Croutons

• These crunchy, cheesy bites are perfect for dipping and add a fun twist to your soup.

Topped with Fresh Herbs

• Sprinkle fresh basil or parsley on top for a burst of color and flavor that brightens the dish.

Accompanied by a Side Salad

• A simple mixed greens salad with a light vinaigrette pairs well, adding freshness and crunch to your meal.

Served in Bread Bowls

• For an extra hearty option, hollow out small bread rolls and fill them with soup for a unique presentation.

With a Dollop of Sour Cream or Yogurt

• Add creaminess by topping your soup with a spoonful of sour cream or yogurt, which balances the flavors beautifully.

How to Perfect Sheet Pan Soup

To ensure your Sheet Pan Soup turns out perfectly every time, here are some helpful tips.

• Use Fresh Vegetables: Using fresh produce enhances the flavor and texture of your soup.
• Adjust Seasoning: Taste before serving and adjust seasoning as needed; each broth has different salt levels.
• Blend Until Smooth: For the best texture, blend your ingredients thoroughly until silky smooth.
• Experiment with Spices: Feel free to mix in different spices like thyme or oregano for added depth of flavor.
• Store Leftovers Properly: Keep any leftover soup in an airtight container in the fridge for up to three days.

Best Side Dishes for Sheet Pan Soup

Pairing side dishes with your Sheet Pan Soup can elevate the entire meal experience. Here are some excellent options to consider:

1. Crusty Bread
   A loaf of crusty bread is perfect for dipping into the soup, adding texture and heartiness.

2. Cheesy Garlic Bread
   This savory side complements the flavors of the soup while providing extra cheese goodness.

3. Vegetable Chips
   Crunchy vegetable chips offer a light and crispy contrast, making them a fun addition to your plate.

4. Simple Pasta Salad
   A cold pasta salad made with olive oil, herbs, and veggies adds a refreshing touch alongside hot soup.

5. Roasted Brussels Sprouts
   These caramelized sprouts bring earthy flavors that pair nicely with the sweetness of roasted red peppers in the soup.

6. Stuffed Mini Peppers
   Mini bell peppers stuffed with cheese or grains create a colorful and flavorful side dish that echoes the main ingredient’s essence.

Common Mistakes to Avoid

Making Sheet Pan Soup can be a breeze, but there are common mistakes that can ruin your dish. Here are some to watch out for:

• Ignoring Vegetable Size: Cutting vegetables into uneven sizes can lead to inconsistent cooking. Make sure all pieces are similar in size to ensure even roasting.

• Skipping the Seasoning: Not seasoning your vegetables can result in bland soup. Use enough salt and spices to enhance the flavors of your ingredients.

• Overcrowding the Pan: Placing too many vegetables on the sheet pan can steam them instead of roasting. Give them space for proper caramelization.

• Not Using Hot Broth: Adding cold broth to your roasted vegetables can cool down the mixture and affect blending. Always heat the broth before adding it to the blender.

• Neglecting Texture: Forgetting to blend your soup well may leave it chunky. Blend until smooth for a better mouthfeel.

• Forgetting to Save Garlic: Roasting a whole head of garlic is great, but don’t forget to save the unused cloves for future recipes!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing to prevent condensation.

Freezing Sheet Pan Soup

• Freeze in individual portions for up to 3 months.
• Use freezer-safe containers or bags, removing as much air as possible before sealing.

Reheating Sheet Pan Soup

• Oven: Preheat oven to 350°F and place soup in an oven-safe dish covered with foil. Heat until warmed through.
• Microwave: Transfer soup to a microwave-safe bowl, cover, and heat in 1-minute intervals until hot.
• Stovetop: Pour soup into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Sheet Pan Soup:

Can I use different vegetables for Sheet Pan Soup?

Absolutely! Feel free to swap in your favorite seasonal vegetables or whatever you have on hand. Just ensure they roast well together.

How do I make this recipe vegan?

To make this recipe vegan, simply substitute chicken broth with vegetable broth and skip any cheese toppings or use plant-based alternatives.

What should I serve with Sheet Pan Soup?

This soup pairs wonderfully with grilled cheese sandwiches or crusty bread for dipping, making it a comforting meal.

Can I prepare Sheet Pan Soup ahead of time?

Yes! You can prep the vegetables and seasonings ahead of time, then roast them shortly before serving for fresh flavor.

Final Thoughts

This Sheet Pan Soup is not only easy but also adaptable, allowing you to customize it based on what’s available in your kitchen. The combination of roasted veggies creates deep flavors that will satisfy everyone at the table. Don’t hesitate to experiment with different spices or toppings—your taste buds will thank you!