Sheet Pan Soup: A Delightful Culinary Journey
Cooking a meal does not always have to be a complex undertaking. The sheet pan soup is an ingenious way to combine roasting and blending, creating a delicious dish with minimal effort. This recipe exemplifies how one can achieve rich flavors by using simple techniques.
Why Make This Recipe
Sheet Pan Soup is an excellent choice for several reasons. First, it’s a time-saver. You can roast most of the ingredients on one pan, minimizing cleanup. This recipe also allows for a vibrant array of vegetables, packed with vitamins and nutrients, making it a wholesome option. It’s vegan adaptable and perfect for using up any leftover produce in your fridge.
Another appealing aspect is the versatility of flavors. The smoky paprika and cumin bring depth to the dish while the roasted garlic adds an exquisite aroma and sweetness. Plus, it’s a comforting option for any chilly evening, making it a true soul food.
How to Prepare Sheet Pan Soup
Step 1: Preheat the Oven
Start by preheating your oven to 400ËšF (about 200ËšC). Preheating is vital as it ensures that your vegetables roast evenly.
Step 2: Prepare the Garlic
Slice the top off the head of garlic. You should expose the cloves while keeping the head intact. Roasting the whole head will transform the garlic into a sweet and caramelized treat, setting the foundation for your soup’s depth of flavor.
Tip: Save any unroasted garlic cloves for another recipe, such as sautéing or for use in dressings.
Step 3: Prepare the Vegetables
Take your bell peppers, carrots, cauliflower, tomatoes, and onion, then chop them accordingly. The bell peppers should be halved and deseeded, the carrots cut into 1-inch pieces, cauliflower roughly chopped, tomatoes quartered, and the onion cut into wedges.
Place all these vegetables along with the head of garlic on a large sheet pan.
Pro Tip: Ensure that your vegetables are cut in similar sizes to promote even cooking.
Step 4: Season the Vegetables
Drizzle 2 tablespoons of olive oil over the vegetables. Make sure each piece is coated, as this will help in roasting. Next, sprinkle your vegetables with 1 ½ teaspoons of kosher salt, the smoked paprika (1 teaspoon), cayenne (1/8 teaspoon), and cumin (1/4 teaspoon).
Tip: Adjust the spices according to your taste; feel free to add more if you prefer a bolder flavor profile.
Step 5: Roast the Vegetables
Place the sheet pan in the preheated oven and roast the vegetables for 40-45 minutes. Check on them halfway through; you want them to be fork-tender and slightly caramelized.
Pro Tip: Give the vegetables a little toss halfway through roasting to promote even browning.
Step 6: Prepare the Broth
As your vegetables roast, take 2 ½ cups of chicken or vegetable broth and heat it in a small pan over medium heat or in the microwave. This should be done 10 minutes before the vegetables are finished roasting to ensure it’s hot when blending.
Step 7: Blend the Soup
Once the vegetables are roasted, transfer them to a blender. Squeeze in all the roasted garlic cloves and add the hot broth along with the juice from 1 lemon. Blend until you achieve a smooth consistency.
Suggestion: If the soup is too thick, add more broth or water to reach your desired consistency.
Step 8: Taste and Adjust
Before serving, taste the soup and adjust with the remaining salt if needed.
Step 9: Serve Your Soup
Serve the soup hot, ideally paired with grilled cheese sandwiches or croutons for a more filling meal.
Step 10: Grilled Cheese Croutons
To create grilled cheese croutons, heat 1-2 tablespoons of butter in a pan. Toast the two slices of bread, then add the cheddar or American cheese. Cook until golden brown and cheese is melted. Cut into small squares and toss over the soup.
Tip: You can use any type of bread, such as sourdough or whole grain, for variety.
Step 11: Garnish and Enjoy
Optionally, garnish your soup with fresh herbs or an extra sprinkle of cheese before serving.
How to Serve Sheet Pan Soup
Sheet Pan Soup can be served in numerous delightful ways. One popular option is alongside grilled cheese sandwiches, offering a classic comfort food duo. The velvety and warm soup complements the crisp and gooey nature of the sandwiches.
You might also serve this soup in smaller cups as an appetizer during gatherings or parties. Alternatively, enjoy it as a standalone dish for a light yet filling dinner, especially during colder seasons.
If you’re hosting a brunch, consider serving it with fresh crusty bread and a salad on the side. The soup can also be a base for other toppings such as crispy bacon, dollops of sour cream, or flecks of fresh parsley.
How to Store Sheet Pan Soup
Storing leftover Sheet Pan Soup is simple and practical. Allow it to cool down to room temperature before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days.
For longer storage, consider freezing the soup. When properly stored in a freezer-safe container, it can last for up to 3 months. Reheating is straightforward; thaw in the refrigerator overnight and warm on the stove or microwave until hot.
Tip: To prevent wastage, you can portion out the soup before freezing it, allowing you to defrost only what you need.
Tips for Mastering Sheet Pan Soup
To perfect your Sheet Pan Soup, here are some tips and potential pitfalls to avoid:
- Uniform Cutting: Chop all vegetables into similar sizes to ensure even cooking and tenderness.
- Seasoning: Don’t be afraid to experiment with spices. Added herbs like thyme or bay leaves can provide extra aroma.
- Roasting Time: Keep an eye on your roasting vegetables. Over-roasting can lead to a charred taste that may overpower the soup’s flavor.
- Blender Care: Make sure to allow steam to escape when blending hot liquids. This prevents a messy explosion. A slight crack in the blender lid can help.
- Texture Preference: If you prefer a chunkier soup, reserve some roasted vegetables to stir in after blending.
Overall, personal recommendations include using fresh, seasonal vegetables and experimenting with different types of broth for varied flavor profiles.
Variations
There are endless possibilities to customize your Sheet Pan Soup based on taste preferences and dietary needs. Consider these variations:
- Seasonal Vegetables: Use squashes in the fall or zucchini and asparagus in the spring for seasonal adaptations.
- Spicy Kick: Add more cayenne for heat or experiment with jalapeños.
- Dairy-Free: Omit the cheese and use cashew cream for added richness without dairy.
- Herbaceous Flavor: Add a handful of basil, parsley, or cilantro for freshness.
- Protein Additions: Stir in cooked shredded chicken or chickpeas for added protein and heartiness.
FAQ
Q: Can I use frozen vegetables for this recipe?
A: Yes, frozen vegetables can be a convenient substitute. However, avoid thawing them before roasting, as this can cause them to become mushy. Simply cook them longer if necessary to ensure they’re tender.
Q: Can I make this soup in advance?
A: Absolutely! You can prepare the soup a day in advance. The flavors improve after resting. Just follow the storing tips mentioned earlier.
Q: How do I reheat leftover soup?
A: You can reheat the soup on the stovetop over medium heat until warmed through or in the microwave in short increments, stirring in between for even heating.
Q: What should I do with leftovers if I made too much?
A: Leftover soup freezes wonderfully. Portion the soup into smaller, freezer-safe containers for convenience.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free bread for the grilled cheese croutons, this soup can easily be made gluten-free. Always check your broth for any gluten content.
By mastering the art of Sheet Pan Soup, you create a dish that is not only nourishing but also bursting with rich flavors, making it a delightful addition to your culinary repertoire. Enjoy your cooking journey and happy feasting!
Sheet Pan Soup
Ingredients Â
Vegetables
- 2 medium bell peppers Cut in half and deseeded.
- 2 medium carrots Cut into 1-inch pieces.
- 1 medium cauliflower Roughly chopped.
- 2 medium tomatoes Quartered.
- 1 large onion Cut into wedges.
- 1 head garlic Top sliced off to expose cloves.
Spices and Oil
- 2 tablespoons olive oil For roasting the vegetables.
- 1.5 teaspoons kosher salt Adjust to taste.
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne Adjust for more heat.
- 1/4 teaspoon cumin
Broth
- 2.5 cups chicken or vegetable broth Heated before blending.
Lemon
- 1 large lemon Juiced.
Bread and Cheese
- 2 slices bread For grilled cheese croutons.
- 1-2 tablespoons butter For toasting the bread.
- 1 slice cheddar or American cheese For the grilled cheese.
InstructionsÂ
Preparation
- Preheat the oven to 400ËšF (about 200ËšC).
- Slice the top off the head of garlic.
- Chop bell peppers, carrots, cauliflower, tomatoes, and onion, and place on a large sheet pan along with the garlic.
- Drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin.
Roasting
- Roast the vegetables for 40-45 minutes, tossing halfway through.
Blending
- Heat broth in a small pan or microwave.
- Transfer roasted vegetables to a blender, add roasted garlic, hot broth, and lemon juice. Blend until smooth.
Finishing
- Taste the soup and adjust seasoning if necessary.
- Serve hot, optionally with grilled cheese croutons.
Making Grilled Cheese Croutons
- Heat butter in a pan and toast the slices of bread with cheese until golden brown.
- Cut into small squares.
Garnishing
- Garnish with fresh herbs or extra cheese if desired.