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Sheet Pan Roasted Red Pepper Soup
Print Recipe
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Course
Soup
Servings
4
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! 🍲