Description
A warm, hearty soup made with roasted vegetables and a rich broth, perfect for chilly evenings.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food