Sheet Pan Roasted Red Pepper Soup
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
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
Instructions
- 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!
Notes
- 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! 🍲