This roasted red pepper, carrot and tomato sheet pan soup is the perfect easy, hands-off dinner! Just chop the vegetables, roast and blend. It's especially delicious served with grilled cheese croutons or our cheese dreams for dipping, but it's also easy to make this recipe dairy free.
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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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Sheet Pan Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This roasted red pepper, carrot and tomato sheet pan soup is the perfect easy, hands-off dinner!
Ingredients
Soup:
- 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)
Grilled Cheese Croutons:
- 2 slices of bread (we used sourdough)
- 2-3 slices cheddar or American cheese
- 1-2 tablespoons butter
Instructions
- Preheat oven to 400˚F.
- 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!
- 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.
- 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.
- 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 these grilled cheese croutons.
- To make grilled cheese croutons, add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add cheese slices to the caramelized surface. Place the other slice, cooked side down, on top of the cheese. Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes.
Notes
If you let the vegetables cool down too much after roasting, you may need to reheat the soup on the stovetop before serving. To do so, just pour the soup into a pot and heat over medium-low, stirring often, until heated through.
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 12.5 g
- Sodium: 874.4 mg
- Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 6.2 g
- Protein: 4.8 g
Lindsay says
Excellent flavour and love how many veggies there are. Added half a cup of heavy cream, and it’s delicious. Will definitely be making this again!
Lexi Harrison says
So glad you enjoyed!
Nancy Kurul says
My husband and I love this recipe and made a "soup convert" of me! I'd grown up with soup from a can, so had an aversion to anything resembling soup. I make this regularly...It may taste differently each time, as the proportions of each vegetable change depending on the ripeness of the veggies in my refrigerator... I'm having a total knee replacement in 2 days, and just finished a double batch so there will be plenty throughout my rehab and "break from the kitchen." Thanks for the delicious recipe!
Lexi says
So glad you love this recipe! Best of luck on your surgery and recovery!
Jess Parr says
I double the spices in this. Which made it so much better. I also make to make this again and add heavy cream
Andrea Domanski says
I love this recipe and make it at least twice a month, and I've always had one question. Where does the lemon juice come in? The recipe calls for it, but I don't see when it's used.
Lexi says
Hi! It's in step 5 - it goes into the blender with the hot broth. So glad you love the recipe!
Lesley says
This roasted red pepper soup sounds amazing. Can't wait to try it
Morgan says
Suuuuuuper yummy, definitely added more salt. Transferred the veggies straight to a pot where the broth was warming and used an immersion blender to make less mess. Would recommend this way if you have an immersion blender!
Lexi says
Really glad you enjoyed!!
Vickie says
This is exactly what I thought. Thanks for sharing your brilliant idea!
Liz Murphy says
Fabulous! For a boost of protein I also added a drained can of cannellini beans and blended it up!
Thomas Lowry says
This is my first Crowded Kitchen recipe and it won’t be my last. I did follow the recipe closely (which I don’t always do) and it came out delicious! I was very impressed by the richness of a soup made without any dairy. And, I do like one pot or sheet pan meals for the simplicity; that is what attracted me this recipe. This soup may be the healthiest meal I’ve had in quite awhile. It is November here in northern CA, early in soup season. So, I am certain I’ll make this sheet pan soup again and again this winter.
Lexi says
That means a lot, thank you so much!! Wishing you a cozy soup season!
Kelsey Prentice says
I am genuinely obsessed with this soup. I add just a pinch more of both cayenne and paprika and it's SO PERFECT! It's going to become a staple dinner in my house for sure!
Lexi says
That makes us so happy to hear 🙂
Anna says
I’m in the process of making this.. finding with so many carrots that it taste more like carrot soup (after I have blended and all ingredients are married together) So I am roasting more tomatoes in hopes it corrects the flavor. I think at most 2 carrots would have been plenty.
Ellie says
I agree! Two carrots is mighty plenty for this recipe, but I still enjoy it with the amount recommended!
Amelia says
I love this recipe so much!! Delicious and amazing way to get tons of veggies into one dish! I've done it twice and second time I substituted potatoes for cauliflower because it was all I had. Still delicious and feel motivated to continue experimenting with new sheet pan recipes, they're so easy 🙂
Katie Furey says
This was very good. I used all the garlic head, a jalapeno and cottage cheese to make it creamy. Very good and healthy.
Callie says
This was great! I had slightly less of certain veggies on hand than the recipe called for and it still turned out to be a significant batch. Also calling out that it’s great used more like a sauce or as a soup. I poured some over a rice bowl more like a curry and it was delicious! I’m sure it’d be great over pasta too 🙂
Diane says
We just tried this soup last night for dinner. It has such a unique flavor, delicious! We enjoyed some sourdough bread with it. Next time we will try your grilled cheese recipe. This recipe is a keeper for us. Thanks!
Susy says
I’ve made this soup four times, and it turns out perfect every time! The first time, I accidentally left out the lemon, and now I skip it on purpose. It’s SO GOOD!
Nicole says
I'm really wanting to try this, but my significant other really likes meat in his food. Do you think that this would still be good if we added rotisserie chicken to it? After all the veggies were blended?
Lexi says
I would probably personally serve chicken on the side vs stirred into the soup, but it totally depends on your preferences!
Cheryl Reiser says
Maybe instead of chicken you might try andouille sausage.
Tuki says
Is it not necessary to skin the peppers after roasting?
Lexi says
It depends! If your blender is high speed, you probably don't need to peel them.
Ariel says
I found that I should have skinned the peppers! I had little needles in my soup and it really turned me off ☹️
Debbie says
This soup is AMAZING! I didn’t have any tomatoes and added some butternut squash to my pan, as well as sliced me yellow bell peppers. As others have said, this is a very forgiving soup. Use whatever you have in the fridge! I will definitely make the grilled cheese croutons when I serve this for dinner tonight.
Lexi says
So glad you enjoyed!
Agnes K Pociecha says
This soup is so tasty!!!! I used the entire head of garlic as the whole families really loves it. I have made this soup several times now and the only other thing I adjusted is the length of time I roar my vegetables. It was closer to 35 minutes.