Sheet Pan Soup

There’s something truly special about gathering around a warm bowl of soup, especially when it’s as simple and comforting as Sheet Pan Soup. This recipe is a celebration of the vibrant colors and flavors of fresh vegetables, all roasted together to create a soul-soothing meal. Imagine the warm aroma filling your kitchen as the vegetables roast, promising deliciousness with every spoonful. Let’s create a dish that not only fills our bellies but also warms our hearts.

Why You’ll Love Making This Sheet Pan Soup

Making Sheet Pan Soup is like a hug in a bowl. It’s easy, requires minimal cleanup, and is packed with wholesome ingredients. You’ll adore how the sweet flavors of roasted peppers, carrots, and tomatoes blend together, creating a deliciously smooth soup that you can customize. Plus, it’s a fantastic way to sneak more veggies into your diet, and it pairs beautifully with cheesy, crispy grilled cheese croutons. What’s not to love?

Step-by-Step: How to Make Sheet Pan Soup

Let’s dive into making this delightful soup together. Follow these easy steps, and you’ll be amazed at how simple it is!

Ingredients You’ll Need:

• 1 head of garlic
• 3 red bell peppers, halved and deseeded
• 10 oz carrots (about 5 large carrots), cut into 1-inch pieces
• 1/2 of a small head of cauliflower, roughly chopped
• 3 small tomatoes, quartered
• 1 small yellow onion, cut into wedges
• 2 tablespoons olive oil
• 1 1/2 teaspoon kosher salt, divided
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon cumin
• 2 1/2 cups chicken or vegetable broth
• Juice from 1 lemon (~2 tbsp)
• 2 slices of bread (we used sourdough)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

Directions: Cooking with Confidence

1. Preheat your oven to 400˚F.
2. Prepare the garlic: Slice off the top of the head to expose the cloves. You’ll only need half for the soup, but roasting the whole head means you can save the extra for another dish!
3. Roast the vegetables: Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil and sprinkle with 1 teaspoon of salt, smoked paprika, cayenne, and cumin. Roast for 40-45 minutes, until all the vegetables are fork-tender.
4. Heat the broth: About 10 minutes before the vegetables are done, warm the broth in a small pan over medium heat or pop it in the microwave until hot.
5. Blend it all together: Once the vegetables are tender, transfer them to a blender. Squeeze the roasted garlic cloves from half of the head (keep the other half for another recipe). Add the hot broth and lemon juice, then blend until smooth. Taste and adjust with the remaining 1/2 teaspoon of salt if needed.
6. Serve hot: Pair your soup with grilled cheese or make grilled cheese croutons to take it to the next level!
7. Make grilled cheese croutons: Add butter to a pan over medium-low heat. Toast the bread until golden brown and caramelized, flip one slice to add cheese, then top it with the other piece. Cover with a lid and cook until the cheese melts and both sides are crispy. Slice into small cubes.

How to Serve Sheet Pan Soup and Make It Shine

Serve your Sheet Pan Soup hot in a cozy bowl, topped with those delicious grilled cheese croutons. The crunch of the croutons contrasts beautifully with the smooth soup, creating a delightful textural experience. Enjoy every bite with a warm smile.

How to Store Sheet Pan Soup for Later

If you have leftovers (which is unlikely, because it’s that good!), store them in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if it thickens too much.

Clara’s Tips for Success

• Don’t rush the roasting: The longer you roast the vegetables, the sweeter and more flavorful they become.
• Experiment with spices: Feel free to adjust the spices based on your taste. Love a bit more heat? Add a pinch more cayenne!
• Add greens: Spinach or kale can be added to the blender for extra nutrition.

Simple Variations to Try

• Herby twist: Add fresh herbs like basil, parsley, or thyme after blending for a fresh flavor boost.
• Creamy touch: Stir in a splash of cream or coconut milk after blending for rich creaminess.
• Protein-packed: Add cooked chicken or beans before blending for a heartier meal.

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Sheet Pan Soup

A comforting and vibrant soup made with roasted vegetables, perfect as a warm hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

  

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Vegetables and Aromatics

• 1 head head of garlic Roast half for the soup and save the other half for another dish.
• 3 pieces red bell peppers, halved and deseeded
• 10 oz carrots (about 5 large carrots), cut into 1-inch pieces
• 1/2 head small head of cauliflower, roughly chopped
• 3 small tomatoes, quartered
• 1 small yellow onion, cut into wedges

Seasonings and Liquids

• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon cumin
• 2 1/2 cups chicken or vegetable broth
• 2 tablespoons juice from 1 lemon Approximately 2 tablespoons

Grilled Cheese Croutons

• 2 slices bread (sourdough recommended)
• 2-3 slices cheddar or American cheese
• 1-2 tablespoons butter

Method

 

Preparation

1. Preheat your oven to 400˚F.
2. Slice off the top of the head of garlic to expose the cloves. You’ll only need half for the soup.

Roasting

1. Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan.
2. Drizzle with olive oil and sprinkle with 1 teaspoon of salt, smoked paprika, cayenne, and cumin.
3. Roast for 40-45 minutes, until all the vegetables are fork-tender.

Blending

1. About 10 minutes before the vegetables are done, warm the broth in a small pan over medium heat.
2. Once the vegetables are tender, transfer them to a blender.
3. Squeeze the roasted garlic cloves from half of the head and add to the blender.
4. Add the hot broth and lemon juice, then blend until smooth.
5. Taste and adjust with the remaining 1/2 teaspoon of salt if needed.

Serving

1. Serve hot with grilled cheese or croutons.
2. To make grilled cheese croutons: Add butter to a pan over medium-low heat. Toast the bread until golden brown.
3. Flip one slice to add cheese, then top it with the other piece.
4. Cover with a lid and cook until the cheese melts and both sides are crispy. Slice into small cubes.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gSodium: 650mgFiber: 7gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if it thickens too much.

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FAQs About Sheet Pan Soup

Enjoy making this wonderful Sheet Pan Soup! Remember, cooking is about joy, so relax, savor the process, and trust yourself. Happy cooking!