Sheet Pan Roasted Red Pepper Soup

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Check out this super easy and hands-off dinner idea – a delicious Roasted Red Pepper, Carrot, and Tomato Sheet Pan Soup! It’s not just easy to make, but also perfect for a cozy and comforting meal.

To whip up this tasty soup, simply toss red bell peppers, carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil and sprinkle with seasonings like smoked paprika, cayenne, and cumin. Roast for about 45 minutes at 400˚F until all the veggies are fork-tender.

While the veggies are roasting away, get some chores done or kick back with a glass of wine – that’s the kind of cooking we love! 😆

Once the vegetables are ready, throw them into a blender while they’re still hot. Add hot broth and lemon juice, blend for a minute, and voila – your soup is ready!

Now, here’s a secret: you can use this formula with different veggies based on what’s in your fridge. Get creative!

And let’s not forget about the amazing Grilled Cheese Croutons. It’s basically grilled cheese cut into small cubes, but trust us, they’re too good to miss!

Sheet Pan Roasted Red Pepper Soup

Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Servings 4



  • 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
  • teaspoon cayenne
  • ¼ teaspoon cumin
  • 2 ½ cups chicken or vegetable broth
  • Juice from 1 lemon ~2 tbsp

And for those irresistible Grilled Cheese Croutons:

  • 2 slices of bread sourdough works great
  • 2-3 slices cheddar or American cheese
  • 1-2 tablespoons butter


  • Preheat the oven to 400˚F.
  • Slice off the top of the garlic head, exposing the cloves.
  • Place veggies on a sheet pan, drizzle with olive oil, sprinkle with seasonings, and roast for 40-45 minutes.
  • Heat the broth.
  • Blend the roasted veggies with hot broth and lemon juice until smooth.
  • Serve hot with grilled cheese or those amazing grilled cheese croutons!


  • Reheat the soup if it cools down too much.
  • Ensure the broth is hot before adding.
  • Cut veggies into smaller pieces for even cooking.
  • Be cautious if your blender isn’t heat-safe.
  • And remember, leftovers can be stored in the fridge for 4-5 days or frozen for 4-6 months. Enjoy your delicious and easy sheet pan soup! 🍲

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