Go Back
–+ servings

Sheet Pan Soup

A simple and flavorful soup made by roasting a variety of vegetables and blending them into a comforting dish, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Vegan
Servings 4 servings
Calories 220 kcal

Ingredients
  

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.

Instructions
 

Preparation

  • Preheat the oven to 400˚F (about 200˚C).
  • 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.

Notes

To store leftovers, cool to room temperature and store in an airtight container for up to 3-4 days, or freeze for up to 3 months. Portion before freezing for convenience.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!