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Sheet Pan Soup

Sheet Pan Soup
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This Sheet Pan Soup is the epitome of comfort food made easy. With a vibrant medley of roasted vegetables—including sweet red bell peppers, nutritious carrots, and juicy tomatoes—this dish is both hearty and satisfying. It’s perfect for busy weeknights or cozy gatherings, requiring minimal effort while delivering maximum flavor. Simply roast your veggies, blend them to creamy perfection, and enjoy with crunchy grilled cheese croutons or crusty bread. This recipe not only promises a delightful taste but also allows for versatility in ingredients, making it a favorite for families seeking healthy options without sacrificing flavor. Dive into this delicious blend of nutrition and warmth!

Ingredients

Scale
  • 1 head of garlic
  • 3 red bell peppers, halved and deseeded
  • 10 oz carrots, cut into 1-inch pieces
  • 1/2 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

Instructions

  1. Preheat the oven to 400°F.
  2. Prepare garlic by slicing off the top; roast whole.
  3. On a sheet pan, combine bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion. Drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin.
  4. Roast vegetables for 40-45 minutes until fork-tender.
  5. Heat the broth in a saucepan.
  6. Blend roasted veggies with squeezed garlic cloves and hot broth until smooth; adjust seasoning if necessary.
  7. Serve hot with grilled cheese croutons or crusty bread.

Nutrition

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