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Sheet Pan Soup

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A warm, hearty soup made with roasted vegetables and a rich broth, perfect for chilly evenings.

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 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

  1. Preheat your oven to 400˚F.
  2. Slice off the top of the head of garlic, exposing the cloves, and roast the whole head.
  3. On a large sheet pan, place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion.
  4. Drizzle everything with olive oil, then sprinkle evenly 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 vegetables finish roasting, heat the broth until hot.
  7. 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.
  8. Taste and add remaining salt if needed.
  9. Serve hot with grilled cheese or grilled cheese croutons.
  10. 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

Keywords: Sheet Pan Soup, Comfort Food, Roasted Vegetables, Hearty Soup, Easy Soup

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