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Sheet Pan Roasted Red Pepper Soup

Course Soup
Prep Time 10 minutes
Cook Time 45 minutes
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! 🍲