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Sheet Pan Soup That Is Irresistibly Delicious and Easy

SHEET PAN SOUP centered hero view, clean and uncluttered
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This roasted red pepper carrot and tomato sheet pan soup is an easy, hands-off dinner perfect for a Sheet Pan Soup or a Quick Sheet Pan Dinner. Enjoy a healthy and comforting Roasted Vegetable Soup with simple ingredients.

Ingredients

Scale
  • 1 head of garlic
  • 3 red bell peppers halved and deseeded
  • 10 oz carrots cut into 1-inch pieces (~5 large carrots)
  • ½ of a small head of cauliflower roughly chopped
  • 3 small tomatoes quartered
  • 1 small yellow onion cut into wedges
  • 2 tablespoons olive oil
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne
  • ¼ teaspoon cumin
  • 2 ½ 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

Instructions

  1. Preheat oven to 400°F.
  2. Slice off the top of the head of garlic exposing the cloves.
  3. Place bell pepper skin side up carrots cauliflower tomatoes garlic and onion on a large sheet pan.
  4. Drizzle with olive oil and sprinkle with salt smoked paprika cayenne and cumin.
  5. Roast for 40-45 minutes until vegetables are fork tender.
  6. About 10 minutes before vegetables are done heat the broth.
  7. Once vegetables are done add to a blender squeeze out half of the garlic cloves add hot broth and lemon juice blend until smooth.
  8. Taste and add remaining salt if needed.
  9. To make grilled cheese croutons heat butter in pan toast bread until golden and caramelized flip one piece add cheese place other slice cooked side down cover and cook until crispy flip again cook until brown and cheese melted.
  10. Slice grilled cheese sandwiches into small cubes and serve hot with soup.

Notes

  • If you let the vegetables cool down too much after roasting you may need to reheat the soup on the stovetop before serving
  • Heat the broth to ensure the final soup is hot
  • Cut your carrots cauliflower and tomatoes into smaller pieces to ensure even cooking
  • Make sure your blender is heat safe or leave the lid slightly open when blending
  • Add any liquid left over in the sheet pan to the blender
  • Store leftovers in the refrigerator for 4-5 days or freeze for 4-6 months defrost overnight before reheating

Nutrition

Find it online: https://www.amgroyal.com/sheet-pan-soup/