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SHEET PAN SOUP centered hero view, clean and uncluttered
Yesica Andrews

Sheet Pan Soup That Is Irresistibly Delicious and Easy

This roasted red pepper, carrot, and tomato sheet pan soup is an irresistible and easy sheet pan meal that makes a perfect hands-off dinner. Packed with vibrant vegetables and warm spices, this sheet pan soup is a cozy piece of sheet pan comfort food that everyone will love.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400˚F.
  2. Slice off the top of the head of garlic, exposing the cloves. Roast the whole head and save half the cloves for another recipe.
  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 evenly with salt, smoked paprika, cayenne, and cumin.
  5. Roast for 40-45 minutes until all vegetables are fork tender.
  6. About 10 minutes before vegetables are done, heat broth over medium heat or in microwave until hot.
  7. Once vegetables are done, add them immediately to a blender.
  8. Squeeze out garlic cloves from half of the head of garlic and add to blender.
  9. Add hot broth and lemon juice.
  10. Blend until smooth. Taste and add remaining ½ teaspoon salt if needed.
  11. Serve hot with grilled cheese or grilled cheese croutons.
  12. To make grilled cheese croutons: Melt butter in a pan over medium low heat.
  13. Toast bread slices until golden brown and caramelized.
  14. Flip one slice over, add cheese slices on caramelized surface, then top with other slice cooked side down.
  15. Cover with lid and cook until bottom is brown and crispy, flip again and cook until other side is brown and cheese is melted.
  16. Remove from heat and slice into small cubes.

Notes

  • If soup cools after roasting, reheat on stovetop over medium-low heat until warm. Ensure broth is hot before blending to keep soup warm. Cut vegetables into smaller pieces to ensure even roasting. Use a heat-safe blender or leave top slightly open to release steam when blending. Add any liquid left in sheet pan to blender for extra flavor. Store leftovers in refrigerator for 4-5 days or freeze for 4-6 months; defrost overnight before reheating.