Description
If you’re searching for an easy and delicious dinner option, this Sheet Pan Soup is the perfect choice. Bursting with flavors from roasted red peppers, carrots, and tomatoes, this one-pan recipe requires minimal effort while delivering a comforting and nutritious meal. Ideal for busy weeknights or cozy weekends, simply chop your vegetables, roast them to perfection, and blend for a creamy soup that warms the soul. Enjoy it on its own or pair it with crispy grilled cheese for a delightful combination. This versatile soup can be customized to suit your taste preferences, making it a go-to recipe for any occasion.
Ingredients
Scale
- 1 head of garlic
- 3 red bell peppers
- 10 oz carrots
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Cut the top off the garlic head; place all vegetables on a sheet pan.
- Drizzle with olive oil and sprinkle with salt and spices; roast for 40–45 minutes.
- Heat the broth in a separate pan.
- Blend roasted vegetables with hot broth until smooth.
- Serve warm with optional toppings like grilled cheese croutons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg