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)
- 1/2 of a small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon cumin
- 2 1/2 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 1/2 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 1/2 tsp 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
