Sheet Pan Soup
This Sheet Pan Soup is a delightful and effortless meal that brings together the flavors of roasted vegetables like red peppers, carrots, and tomatoes. Perfect for busy weeknights or cozy gatherings, this soup is both nutritious and satisfying. The roasting process enhances the natural sweetness of the veggies, resulting in a comforting bowl of goodness that can be enjoyed on its own or with crispy grilled cheese croutons for added crunch. Whether you choose to blend it into a creamy puree or savor it as is, this versatile dish will quickly become a family favorite. Ideal for meal prep, you can make a large batch ahead of time to enjoy throughout the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots (about 5 large)
- 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 oven to 400°F.
- Prepare garlic by slicing off the top and roasting half the cloves.
- Arrange all vegetables on a large sheet pan, drizzle with olive oil, and season.
- Roast for 40–45 minutes until tender.
- Heat broth in a saucepan while vegetables roast.
- Blend roasted veggies with garlic, hot broth, and lemon juice until smooth.
- Serve hot; optionally garnish with grilled cheese croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 7g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://yourrecipeworld.com/sheet-pan-soup/