Sheet Pan Soup
This vibrant Sheet Pan Soup brings together the rich flavors of roasted red peppers, carrots, and tomatoes for a comforting meal that’s both hearty and healthy. Ideal for busy weeknights or leisurely weekends, this easy-to-make recipe requires minimal prep and allows the oven to do most of the work. The result is a warm, creamy soup that bursts with flavor and color, making it a feast for both the eyes and the palate. Pair it with grilled cheese croutons or fresh herbs for an elevated dining experience that your family will love!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 4 portions 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots
- 1/2 small head of cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 tablespoons olive oil
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
Instructions
- Preheat your oven to 400˚F.
- Slice the top off the garlic head, exposing the cloves. Place it on a baking sheet with halved bell peppers (skin side up), carrots, cauliflower, quartered tomatoes, and onion wedges.
- Drizzle with olive oil and sprinkle with salt, smoked paprika, cayenne pepper, and cumin.
- Roast for 40-45 minutes until vegetables are tender.
- Heat broth in a small pan or microwave until hot.
- Combine roasted veggies (with half of the garlic) in a blender with hot broth and lemon juice; blend until smooth.
- Serve hot and enjoy.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://wholesomedishes.com/sheet-pan-soup/