Description
Indulge in the warmth and comfort of this delightful Sheet Pan Soup, an easy-to-make dish that brings together the rich flavors of roasted red peppers, vibrant carrots, and juicy tomatoes. With minimal effort required, you can create a satisfying meal perfect for both busy weeknights and leisurely weekends. The unique roasting method enhances the natural sweetness of the vegetables, making each spoonful a flavor-packed experience. Pair it with grilled cheese croutons or a slice of crusty bread for an even heartier meal that your family will love. This nutritious soup is not only healthy but also ideal for meal prep—enjoy it fresh or save some for later!
Ingredients
- 3 red bell peppers
- 10 oz carrots
- 1/2 head cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
- 1 head of garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon cumin
- 2 slices of bread
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat oven to 400°F.
- Slice off the top of a head of garlic and roast it whole.
- Arrange bell peppers, carrots, cauliflower, tomatoes, onion, and garlic on a sheet pan; drizzle with olive oil.
- Season with salt, smoked paprika, cayenne pepper, and cumin.
- Roast for 40-45 minutes until tender.
- Heat broth separately.
- Blend roasted vegetables with hot broth and lemon juice until smooth.
- Serve hot, optionally topped with grilled cheese croutons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize the vegetable mix to include your favorites. For a vegan version, use vegetable broth and skip any animal-derived toppings.