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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F.
- Cut the top off the garlic head and roast it whole.
- Arrange bell peppers, carrots, cauliflower, tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and season with salt and spices.
- Roast for 40–45 minutes until fork-tender.
- Heat broth while vegetables roast.
- Blend roasted vegetables with garlic cloves, hot broth, and lemon juice until smooth.
- 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