Sheet Pan Soup
Indulge in a warm bowl of Sheet Pan Soup, an easy and nutritious meal brimming with roasted vegetables. Perfect for busy weeknights or cozy weekends, this soup combines the vibrant flavors of roasted red peppers, carrots, tomatoes, and garlic to create a comforting dish that requires minimal cleanup. Simply roast your ingredients on a sheet pan, blend them into a creamy texture, and enjoy a wholesome dinner. Pair it with grilled cheese croutons or fresh bread for an irresistible combination that will delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: American
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
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (~2 tbsp)
Instructions
- Preheat oven to 400°F.
- Prepare garlic by cutting off the top and place on a baking sheet with other chopped vegetables.
- Drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin. Roast for about 40-45 minutes until tender.
- Heat broth in a separate pan while veggies roast.
- Transfer roasted veggies to a blender. Add half the roasted garlic, hot broth, and lemon juice; blend until smooth.
- Serve warm alongside grilled cheese sandwiches or croutons.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 575mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://easycookingforall.com/sheet-pan-soup/