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
- 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
Allison says
Oh my goodness! So delicious! I never leave comments on recipes, but this one... I must! I saw the post on Instagram and started drooling as I watched it. Today was a blustery rainy day and I knew it was time. Sadly, our cauliflower had turned to the dark side, so I improvised with a white sweet potato. We were also out of smoked paprika, so I used regular and slightly bumped up the cayenne and cumin. The result was DELICIOUS! All the kids loved it (except the 4 year old who is in his "I don't like anything" phase). I went with grilled cheese sandwiches instead of making them into croutons. I have bookmarked this and will DEFINITELY be making it again!
THANK YOU SO MUCH!
Lexi says
Thank you so much for your kind review! So glad you and the family enjoyed 🙂
Tammy D says
I will be trying this tomato soup this weekend…. I’m really excited about it 🖤🥀
Lexi says
Enjoy!
Jay says
easy to make, and the basics are here, but I found it very under seasoned. We had to majorly doctor it up.
Tasia says
Looks delicious! What is the name of the sheet pan you used? Thank you
Cindy says
This is so much more flavorful than I expected. A definite make - again.
James says
This soup was very tasty and super easy to make. I made this for my wife who recently had gastric bypass surgery and I was looking for puree meals. I enjoyed the cheese croutons. Added perfect texture. It's important to have good taste and a little wow factor when you can only have small portions. This soup did the trick!
Daniel says
I made this soup without the cauliflower and roasted 2 lemons on the pan. Roasting the lemons gave a wonderful depth of flavour.
Nancy K says
This is an amazing recipe - currently #1 is our soup rotation! Definitely a 5 star recipe for us!
Lexi says
So glad to hear that, thanks so much Nancy!
Frederizz says
Thank you for this! My family and I enjoyed making, and eating it! We love how it’s customizable, and can be stored in the fridge as well.
This was the first soup I tried making 🙂
Lexi says
So glad you enjoyed!
Lesa Mitchell says
Can I ask the nutritional values without the cheese croutons for just the soup
Jessica Allison says
So delicious!!! We loved this, my only question is if there would be a way to add some extra protein? What are your thoughts on greek yogurt, bone broth, beans, I'm not sure what would be best!!
Heather says
I used chicken bone broth and cottage cheese to add more protein and it turned out wonderfully!
Carly says
This was absolutely delicious we nearly ate the whole pot it was so good
Lexi says
So thrilled to hear that!
Sarah says
May I ask the measurements for the broth amd spices .
Many thanks
Lexi says
Hi Sarah! All of the measurements are in the recipe. If you scroll all the way down, you will see the recipe card with all of the quantities. Or just click "jump to recipe" at the very top of the blog post. Let me know if you have any other questions!
Rhonda says
This is a delightful soup! I added in the entire head of garlic as I love garlic and it's amazing. Definitely a keeper. Next time I will do 1/2 smoked paprika and 1/2 reg paprika as it was a bit more smoky than my liking, but still amazing!
Lexi says
So glad you enjoyed!
Quita Sauerwein says
Great recipe! So versatile! I get my garlic in bags already peeled so I just throw a handful of them on top of the onions. I throw any leftover veggies in the fridge into the blender too. Also double the spices because, well, spices :)! Been known to add a splash of cream if I'm feeling fancy.
Mo says
Has anyone tried adding eggplant to this? I have one that I am looking to use and wondered if it would work?
Lexi says
It would probably work, but I'm not sure how it would alter the flavor or texture!
Quita Sauerwein says
I can't see why not. I've subbed zucchini and it was fine. Only thing I can think of is that the skin might leave little flecks in the soup, which is fine - or you could peel it.
Jeannie says
This was SO GOOD!! Usually I make a couple modifications to recipes because we like big flavors in my house, but I made exactly 0 modifications to this and it was sooooooo good. 😩 This is going to be a staple for us! And the recipe was super easy to follow so I’m thankful for that as well!
Ann says
This is our family go-to recipe. It’s wonderful and also forgiving if you just throw approximate proportions of veggies on the pan. Wonderful, easy way to get lots of vegetable goodness.