Welcome to the world of comfort food with a twist! Today, we’re making Sheet Pan Soup. This easy recipe combines all the goodness of roasted vegetables with a rich broth to create a delicious soup. It’s perfect for chilly evenings or when you want something warm and cozy without spending hours in the kitchen.
Why Make This Recipe
Sheet Pan Soup is not just hearty and satisfying; it’s also incredibly simple to prepare. Using a sheet pan means you can roast multiple vegetables at once, allowing their flavors to blend perfectly. Plus, you can customize it with your favorite ingredients and spices. It’s a fun and relaxed way to prepare a nutritious meal without the fuss. Bonus: cleanup is a breeze!
How to Prepare Sheet Pan Soup
Follow these steps to whip up your very own Sheet Pan Soup.
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 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)
- 2 slices of bread (we used sourdough)
- 2-3 slices cheddar or American cheese
- 1-2 tablespoons butter
Steps:
- Preheat your oven to 400˚F.
- Slice off the top of the head of garlic, exposing the cloves. You’ll only use half, but roast the whole head for later!
- On a large sheet pan, place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion.
- Drizzle everything with olive oil, then sprinkle evenly with salt, smoked paprika, cayenne, and cumin.
- Roast for 40-45 minutes, until all the vegetables are fork tender.
- About 10 minutes before the vegetables finish roasting, heat the broth in a small pan or microwave until hot.
- Once the vegetables are done, transfer them to a blender. Squeeze out the garlic cloves from half the head and add them to the blender, along with the hot broth and lemon juice. Blend until smooth. Taste and add the remaining 1/2 teaspoon of salt if needed.
- Serve hot with grilled cheese or grilled cheese croutons.
- To make grilled cheese croutons, melt butter in a pan over medium-low heat. Toast the bread until golden brown and caramelized, then add cheese to one side. Top with the other slice, cooked side down. Cover with a lid and cook until the cheese melts. Flip and keep cooking until both sides are crispy. Remove and cut into small cubes.
How to Serve Sheet Pan Soup
Serve your Sheet Pan Soup hot in bowls with grilled cheese or croutons on top. The combination of flavors will keep you coming back for more. It’s a delightful dish, full of warmth and heart.
How to Store Sheet Pan Soup
If you have leftovers, let the soup cool to room temperature. Then, transfer it into an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just remember to thaw and reheat gently.
Tips to Make Sheet Pan Soup Perfectly
- Roast Until Perfect: Make sure the veggies are fork tender and lightly caramelized for the best flavor.
- Adjust Seasonings: Taste the soup and adjust the salt depending on the broth you used.
- Don’t Rush the Blending: Blend until smooth for a creamy texture. If it’s too thick, add a bit more broth.
Variations
Feel free to mix and match veggies based on what’s in season or what you have on hand. You can add spinach, zucchini, or even swap in different herbs and spices. For a richer flavor, try adding a splash of balsamic vinegar or a sprinkle of parmesan cheese.
FAQ
1. Can I use other vegetables?
Yes! You can use any vegetables you like or have available. Just make sure they cook around the same time.
2. Is this soup vegan?
Yes, you can make this soup vegan by using vegetable broth and skipping the cheese.
3. How long does it take to prepare?
The whole process takes about an hour. Most of that time is spent roasting the vegetables!
Get ready to enjoy a cozy bowl of Sheet Pan Soup, perfect for sharing with family and friends!
Sheet Pan Soup
A warm, hearty soup made with roasted vegetables and a rich broth, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food
- Diet: Vegetarian
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 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)
- 2 slices of bread (sourdough recommended)
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat your oven to 400˚F.
- Slice off the top of the head of garlic, exposing the cloves, and roast the whole head.
- On a large sheet pan, place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion.
- Drizzle everything with olive oil, then sprinkle evenly with salt, smoked paprika, cayenne, and cumin.
- Roast for 40-45 minutes, until all vegetables are fork tender.
- About 10 minutes before the vegetables finish roasting, heat the broth until hot.
- Once the vegetables are done, transfer them to a blender. Squeeze out the roasted garlic cloves and add them to the blender, along with the hot broth and lemon juice. Blend until smooth.
- Taste and add remaining salt if needed.
- Serve hot with grilled cheese or grilled cheese croutons.
- For croutons, melt butter in a pan, toast the bread until golden, add cheese, cover until melted, and cut into cubes.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Adjust seasonings to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Sheet Pan Soup, Comfort Food, Roasted Vegetables, Hearty Soup, Easy Soup