Sheet Pan Soup
Indulge in a comforting bowl of Sheet Pan Soup, where roasted vegetables come together for a flavorful, hands-off meal. This vibrant soup features a delightful blend of garlic, red bell peppers, carrots, tomatoes, and cauliflower, all roasted to perfection. The simple preparation makes it ideal for any weeknight dinner or casual gathering with friends. A quick blend transforms the roasted veggies into a creamy, velvety soup that bursts with rich flavors. Pair it with crispy grilled cheese croutons or a slice of crusty bread to elevate your dining experience!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots
- 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.
- Slice the top off the garlic head and place it along with bell peppers, carrots, cauliflower, tomatoes, and onion on a sheet pan.
- Drizzle with olive oil and sprinkle with salt and spices.
- Roast for 40-45 minutes until tender.
- Heat broth separately while veggies roast.
- Blend roasted vegetables with garlic cloves, hot broth, and lemon juice until smooth.
- Serve hot with grilled cheese croutons or crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 110
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/sheet-pan-soup/