Sheet Pan Soup

This Sheet Pan Soup is a delightful and simple dish that brings comfort and flavor to your dinner table. With roasted red peppers, carrots, and tomatoes, this soup is not only easy to make but also packed with nutrients. Perfect for family dinners or meal prep, it offers a hands-off approach, allowing you to enjoy the cooking process without the fuss. The unique combination of ingredients results in a rich and flavorful soup that pairs wonderfully with grilled cheese.

Why You’ll Love This Recipe

• Easy Preparation: With minimal chopping and a single sheet pan, cleanup is a breeze.
• Rich Flavor: Roasting the vegetables enhances their natural sweetness, creating a deliciously rich soup.
• Versatile Dish: This soup can be served as an appetizer or main course and pairs well with various sides.
• Healthy Ingredients: Packed with vegetables, this dish is both nutritious and satisfying.
• Perfect for Meal Prep: Make a big batch and enjoy it throughout the week for quick lunches or dinners.

Tools and Preparation

Before you start making your delicious Sheet Pan Soup, gather your kitchen tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Baking sheet
• Blender
• Knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Baking sheet: Essential for roasting the vegetables evenly while maximizing flavor.
• Blender: Helps achieve that smooth, creamy texture that’s key for a great soup.

Ingredients

This roasted red pepper, carrot, and tomato sheet pan soup is the perfect easy, hands-off dinner!

Ingredients:
– 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)
– 2 slices of bread (we used sourdough)
– 2-3 slices cheddar or American cheese
– 1-2 tablespoons butter

How to Make Sheet Pan Soup

Step 1: Preheat the Oven

Preheat your oven to 400˚F. This temperature will help roast the vegetables perfectly.

Step 2: Prepare the Garlic

Slice off the top of the head of garlic to expose the cloves. Roast the whole head but only use half of the cloves for this recipe. Save the other half for another dish!

Step 3: Arrange Vegetables on Sheet Pan

Place the following on a large baking sheet:
* Bell pepper (skin side up)
* Carrots
* Cauliflower
* Tomatoes
* Garlic (the whole head)
* Onion

Drizzle everything with olive oil. Then sprinkle evenly with salt, smoked paprika, cayenne, and cumin.

Step 4: Roast Vegetables

Roast in the oven for about 40–45 minutes until all vegetables are fork tender.

Step 5: Heat Broth

About 10 minutes before the vegetables are done roasting, heat your broth either on medium heat in a small pan or in the microwave until hot.

Step 6: Blend Soup Mixture

Once roasted, transfer all vegetables to your blender. Squeeze out garlic cloves from half of the roasted head. Add hot broth and lemon juice to the blender. Blend until smooth. Taste and adjust salt if necessary.

Step 7: Serve Soup

Serve hot alongside grilled cheese or grilled cheese croutons for added crunch!

Step 8: Make Grilled Cheese Croutons (Optional)

To prepare croutons:
1. Add butter to a pan over medium-low heat.
2. Toast bread until golden brown.
3. Flip one slice over; add cheese to this side.
4. Top with another slice (cooked side down).
5. Cover with a lid; cook until both sides are crispy and cheese is melted.
6. Remove from heat; slice into cubes.

Enjoy your homemade Sheet Pan Soup!

How to Serve Sheet Pan Soup

Serving Sheet Pan Soup can be both creative and satisfying. This versatile dish pairs well with a variety of sides and toppings to elevate your dining experience.

With Grilled Cheese

• A classic pairing that brings comfort, grilled cheese adds a delightful crunch and gooeyness, making each spoonful even more enjoyable.

Topped with Croutons

• Add some texture by topping your soup with homemade or store-bought croutons. They soak up the flavors while providing a satisfying crunch.

With Fresh Herbs

• A sprinkle of fresh herbs like basil or parsley can brighten the flavor profile of your soup. They add color and a burst of freshness, enhancing the overall taste.

Accompanied by Salad

• A light salad on the side complements the richness of the soup. Consider a simple green salad with lemon vinaigrette for balance.

Served in Bread Bowls

• For a fun twist, serve your Sheet Pan Soup in hollowed-out bread bowls. This not only looks impressive but also allows you to enjoy every last drop.

With a Side of Pickles

• Adding pickles can introduce a tangy contrast that cuts through the creaminess of the soup, creating an exciting flavor combination.

How to Perfect Sheet Pan Soup

To ensure your Sheet Pan Soup turns out delicious every time, consider these helpful tips:

• Choose fresh vegetables: Fresh produce will provide the best flavor and texture for your soup.
• Don’t skip roasting: Roasting vegetables enhances their natural sweetness and adds depth of flavor.
• Adjust seasoning: Taste before serving; adding extra salt or spices can elevate the dish based on personal preference.
• Blend thoroughly: For a silky-smooth consistency, blend until completely smooth. This will create a comforting texture.
• Serve hot: Enjoying your soup hot ensures you experience all its flavors at their best.
• Experiment with garnishes: Try different toppings like yogurt, cheese, or seeds for added flavor and visual appeal.

Best Side Dishes for Sheet Pan Soup

Pairing side dishes with your Sheet Pan Soup can make for a well-rounded meal. Here are some great options to consider:

1. Garlic Bread: Perfect for dipping, garlic bread adds rich flavors and complements the soup beautifully.
2. Caesar Salad: Crisp romaine lettuce with creamy dressing provides a refreshing contrast to the warm soup.
3. Roasted Vegetables: More roasted veggies bring additional textures and flavors that match well with your main dish.
4. Pasta Salad: A chilled pasta salad can add a light touch while being hearty enough to complement the soup.
5. Cheese Platter: An assortment of cheeses offers variety and pairs wonderfully with both the soup and any bread served.
6. Stuffed Peppers: These can echo some ingredients from your soup while offering another layer of flavor in your meal.
7. Cornbread Muffins: Sweet cornbread muffins bring warmth and sweetness that balances out the savory notes of the soup.
8. Quinoa Salad: A protein-packed salad adds nutrition without overpowering the flavors of your main dish.

Common Mistakes to Avoid

Making sheet pan soup can be simple, but there are a few common mistakes that can affect the outcome. Here are some tips to ensure your soup turns out perfectly.

• Using old vegetables: Fresh vegetables provide the best flavor and texture. Always check for freshness before using.
• Overcrowding the pan: If you pile too many vegetables on the sheet pan, they won’t roast evenly. Spread them out for optimal roasting.
• Ignoring seasoning: Seasoning is crucial for flavor. Don’t skip it; taste and adjust as needed throughout the cooking process.
• Not preheating the oven: A hot oven ensures proper roasting. Always preheat your oven before placing your sheet pan inside.
• Skipping blending: For a creamy texture, make sure to blend your roasted vegetables thoroughly with the broth. This step is essential for a smooth soup.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Let the soup cool completely before sealing it in the container.

Freezing Sheet Pan Soup

• Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
• Leave some space at the top of containers, as liquids expand when frozen.

Reheating Sheet Pan Soup

• Oven: Preheat to 350˚F and reheat in an oven-safe dish for about 20-25 minutes until hot.
• Microwave: Heat in a microwave-safe bowl in 1-minute increments, stirring between each until heated through.
• Stovetop: Pour into a pot and heat over medium-low heat, stirring occasionally until warmed completely.

Frequently Asked Questions

What is Sheet Pan Soup?

Sheet pan soup is a simple and delicious dish made by roasting vegetables on a single sheet pan before blending them with broth. It’s effortless and full of flavor!

Can I customize my Sheet Pan Soup?

Absolutely! Feel free to add different vegetables or spices according to your preferences. You can also switch up the broth type for varied flavors.

How do I make my Sheet Pan Soup creamier?

To achieve a creamier texture, consider adding a splash of cream or coconut milk after blending. This will enrich the overall taste of your soup.

How long does it take to prepare Sheet Pan Soup?

The total time required is approximately 55 minutes, including prep and cook time. It’s perfect for a quick weeknight meal!

Final Thoughts

This roasted red pepper, carrot, and tomato sheet pan soup is not only easy to make but also versatile enough for various tastes. You can easily customize it with your favorite ingredients or serve it with different sides like grilled cheese croutons. Try this comforting recipe today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Sheet Pan Soup

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves 4

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Description

Indulge in the warmth of this easy and flavorful Sheet Pan Soup, a perfect blend of roasted red peppers, carrots, and tomatoes. This hands-off recipe not only simplifies your cooking experience but also fills your dinner table with nutritious comfort food. By roasting the vegetables, you unlock their natural sweetness, resulting in a rich and creamy soup that pairs wonderfully with grilled cheese or croutons for added crunch. Ideal for family dinners or meal prep, this vibrant vegetable medley will quickly become a weeknight favorite.

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Ingredients

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• 1 head of garlic
• 3 red bell peppers
• 10 oz carrots (about 5 large)
• 1/2 small head of cauliflower
• 3 small tomatoes
• 1 small yellow onion
• 2 tablespoons olive oil
• 2 1/2 cups chicken or vegetable broth
• Juice from 1 lemon

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Instructions

1. Preheat the oven to 400°F.
2. Cut the top off the garlic head and roast it whole.
3. Arrange bell peppers, carrots, cauliflower, tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and season with salt and spices.
4. Roast for 40–45 minutes until fork-tender.
5. Heat broth while vegetables roast.
6. Blend roasted vegetables with garlic cloves, hot broth, and lemon juice until smooth.
7. Serve hot with grilled cheese or croutons.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 145
• Sugar: 6g
• Sodium: 640mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg