Sheet Pan Soup

Why We Love This Recipe

• Quick and easy: Just prep your vegetables roast them, and blend. You don't even need to reheat the soup after blending.
• Hands off: After you chop all your ingredients, there's really not much to do, just blend and enjoy!
• Customizable: You can feel free to change out vegetables for your personal favorites. Don't like carrots? Use sweet potatoes instead. Not a fan of bell pepper? Use more onion instead.
• Meal prep friendly: This is an easy recipe to make in large batches since there's no need to use pots. It cuts down on dishes and makes meal prep a cinch. It also reheats well so you can make a big batch at the beginning of the week and enjoy throughout the week.

Ingredients

Here's what you'll need to make this sheet pan soup:

Ingredient Notes

• Red bell peppers: We like the red color and sweetness these give to the soup, but you could also use yellow, orange, or green. Just note that your flavor, texture and color will change a bit. You can also use jarred roasted red peppers if preferred.
• Broth: Feel free to use chicken or vegetable broth.
• Tomatoes: You can use whatever variety of tomatoes you have.
• Cauliflower: We love that this adds an extra vegetable, but doesn't overpower the flavor of the soup. You can also sub it with sweet potato, parsnips or butternut squash.
• Garlic: We roast the cloves for lots of flavor and it adds so much to this soup, but if you don't want to use fresh garlic, you could sub in 1 teaspoon garlic powder.
• Spices: Our favorites for roasted red pepper soup are smoked paprika, cayenne and cumin, but you can easily change up the flavor profile by adding in your favorite spices. We also like making this soup with harissa powder.
• Salt: Wait to add the remaining ½ teaspoon of salt until the soup is blended. Every brand of broth contains a different amount of salt, so it's always better to start with less. We almost always end up adding the last ½ tsp, but it's better to play it safe!
• Lemon juice: Don't skip this! Every good soup needs a bit of acidity to balance out the flavors and really make it pop. Freshly squeezed is always best.

Step-by-step Instructions

PREP: Preheat oven to 400˚F.

STEP 1: Slice off the top of the head of garlic, exposing the cloves. You'll only use half of the cloves in the recipe, but roast the whole head and save the remaining cloves for another recipe!

STEP 2: Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a large sheet pan. Drizzle with olive oil, then evenly sprinkle with the salt, smoked paprika, cayenne and cumin. Roast for 40-45 minutes, until all vegetables are fork tender.

STEP 3: About 10 minutes before the vegetables are done, add the broth to a small pan over medium heat or pop it in the microwave until it's hot.

STEP 4: Once the vegetables are done, immediately add to a blender. Squeeze out the garlic cloves from ½ of the head of garlic. Save the other half for another recipe. Add in the hot broth and the lemon juice and blend until smooth. Taste and add remaining ½ teaspoon salt if needed (this will depend on how salty your broth is and the type of salt you use). Serve hot with grilled cheese or grilled cheese croutons (below for how-to).

Grilled cheese croutons:

Start by adding 1-2 tablespoons of butter to a pan over medium low heat. Low heat is essential to make sure the cheese melts, but the bread doesn't burn.

Add two slices of bread to the pan, and cook until nice and toasted.

Flip over one slice, and add 2-3 slices of cheese on top of the hot, crusty side. Putting the cheese on the hot side of the bread will help it to melt.

Add the other slice of bread on top of the cheese, cooked side down, so that the hot surface of the bread will start to melt the cheese.

Cover with a lid, and cook until the bottom of the grilled cheese is golden brown and toasted. Flip over and repeat.

Cut the grilled cheese into crouton-sized bites.

Expert Tips and FAQs

• Heat the broth: To ensure your final soup is hot, make sure the broth you're adding has been heated up in a sauce pan or microwave.
• Cut your carrots, cauliflower, and tomatoes into smaller pieces to ensure they cook at the same rate as the peppers.
• Make sure your blender is heat safe, or leave the top slightly open when blending. The steam from the hot broth and veggies will create pressure in your blender if it's not heat safe, and the lid may pop off.
• If you have any liquid left over in the sheet pan from roasting your vegetables, be sure to add that to the blender.
• Storage: Store leftovers in the refrigerator for 4-5 days. Reheat over medium-low heat until warmed through.
• Freezer: You can also freeze this soup for up to 4-6 months. Defrost overnight in the refrigerator before reheating.

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