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, 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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📖 Recipe
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
Norm Himebaugh says
I love making soups. Mostly just chicken soup. I Grill my chicken and add it at the very last hour of my soup simmering. And do things in stages because I like texture on my veggies and so forth. I just made this soup with your recipe and it was amazing! I love the consistency of the liquid and how I can adjust it with more or less stock. Also I love the mixing of the flavors instantly with the blender! I Browned some ground beef with flavoring and added it to it. I cut the grilled cheese into strips instead of croutons and used it as a dunking kind of a thing! It was fantastic thank you so much for posting this🥰 can't wait to adapt it to my chicken soup recipe🤎
Jessica Krushensky says
Perfect. Didn’t change a thing!
DP says
I am picky about recipes and rarely comment. This recipe is five star, flavorful, hardy and a keeper! for sneaking in more veggies, I added finely chopped kale to the broth and heated until the kale was tender and then added it to puree in the blender. A hit for my husband who doesn't eat green stuff.
Brent Harrison says
Thank you!
Jen Zo says
I'm big into meal prepping on Sunday for the busy work week ahead. Roasted my veggies and refrigerated a couple days until it was soup night. Heat in the broth, emulsify and eat. YUM. This will be on rotation during these cold Chicago winter nights.
Dana says
Just made this and WOW! SO GOOD! I added about 1/4 cup of heavy cream I had left over in the fridge. It had just the right amount of spiciness and is such a good way to get a bunch of vegetables in you. I doubled the batch because I don't like to cooke more than once a day. We will eat this for lunch for the next week!
Lexi says
So glad you enjoyed!!
Diana Marquez says
Excellent recipe! So delicious it’s hard to stop eating it! I love it hot or cold, and the grilled cheese croutons take it over the top! Very easy and adaptable recipe. I have made this several times and added or subbed vegetables according to what I’ve had on hand. But stick with the original and you won’t be disappointed. Ultimate yum!
Lexi says
So glad you enjoyed! Thanks!
Jenn says
Fabulous!
Lexi says
Thank you! Glad you enjoyed!
Beth says
Amazing soup! I’ve make this twice, doubled it each time-why use 1/2 head cauliflower and 1/2 head of garlic, just double it. Needed two sheet pans, which I roasted at 375 with the oven on convection to spread the heat evenly over the two pans.
The flavor is delicious, I found it needed more broth to loosen up the mixture, it was so thick (doubling recipe would have called for 5 cups broth, I used 6). After making it I let it cool to room temp and froze it. I got 4 quarts with this, and it freezes and thaws beautifully. I didn’t make the croutons, but did serve it with grilled cheese and pesto sandwiches for one meal.
Lexi says
So glad you enjoyed!
Andrea Leighton says
So delicious!! Do yourself a favor and make this soup ASAP. And grilled cheese croutons??? Next level.
I almost didn't read the instructions for the grilled cheese because, well...it's grilled cheese. But I am so glad that I did! Why have I never grilled both sides of my bread for grilled cheese!?! Everyone who tried this soup agreed that it was packed with flavor and super comforting. I love how 'hands off' this recipe is. Will be making this soup for the rest of my life 😌
Lexi says
So glad you enjoyed, Andrea! Thanks so much for your kind comment!
Michele says
This soup was amazing! So easy and absolutely delicious. Will definitely make again. I only had 2 red peppers so I substituted with an orange one to make a total of 3.
K says
Good flavor and filling. I ended up adding quite a bit more seasoning than the recipe called for, but that’s easy to do at the end! My head of cauliflower was small enough that leaving 1/2 wouldn’t really be a real addition to another meal so I threw the whole thing in. I think that made it a little grainy - I wouldn’t do that again. So easy and good flavor - a great dinner recipe or great for meal prepping lunches for the week. Will go into my regular rotation.
Tiffany Smith says
This was delicious! I was skeptical, but I'll definitely make this again. I did use the whole head if garlic because I wasn't sure I'd use the left overs elsewhere and I'm super glad I did. So yummy! I ate mine with a left over cheese biscuit but it would have also been good with warm naan!
Samantha says
This soup was so delicious!! I love how healthy it is with all the vegetables, and the grilled cheese croutons make it so savory and comforting as well. Thank you - my family will enjoy again on the next chilly stay home day!
Brent Harrison says
Glad to hear that and thanks for the review!
Ellen Murray says
This soup is delicious! I only have my food processor so it did not get quite as pureed as in your photos. I am going to let the remainder cook down on the stove tomorrow. Thanks for the recipe - we will make it again for sure!
Brent Harrison says
Thank you for the kind review - it definitely works best in the blender, so let me know how that goes!
Marianne says
This soup was excellent ! Only mods were orange peppers instead of red and a white onion instead of yellow. So damn good. And excellent with sourdough grilled cheese croutons. I immersion blended in bathes and was able to get it smooth.
Lexi says
So glad you enjoyed!
Jude says
This soup was amazingly easy and very good. Highly recommend trying it. Next time I’ll double the recipe and freeze some
Karel says
Loved this soup…I finished with Parmesan cheese and crisps..instead of grilled cheese croutons!
Brent Harrison says
oooh good idea
Kim says
My husband and I were sick and, in addition to tasting amazing, this soup just felt healing!
Brent Harrison says
Thank you Kim!
Melissa says
Great recipe! Can this soup be canned?