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Roasted Red Pepper Sheet Pan Soup Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This Roasted Red Pepper Sheet Pan Soup is a creamy, flavorful vegetable soup featuring roasted red bell peppers, tomatoes, zucchini, carrots, onion, and garlic. Roasting the vegetables on a single sheet pan at 400°F enhances their natural sweetness and depth of flavor. Blended with chicken broth and half and half, this soup has a smooth, comforting texture, perfect for a warming meal. It’s simple to prepare, using minimal cleanup, and yields six hearty servings.

Ingredients

Vegetables

  • 3 red bell peppers
  • 4 Roma tomatoes
  • 1 pound zucchini
  • 6 ounces baby carrots
  • 1 yellow onion
  • 1 head of garlic

Other Ingredients

  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 cup half and half (plus more for garnish)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables evenly and thoroughly.
  2. Prepare Vegetables: Remove stems and seeds from the red bell peppers, slice the zucchini after trimming the ends, halve the Roma tomatoes, quarter the peeled yellow onion, and cut off the bottom of the garlic bulb to expose cloves.
  3. Arrange on Sheet Pan: Lay all the prepared vegetables along with the baby carrots in a single layer on a large sheet pan to ensure they roast evenly. Drizzle with 2 tablespoons of olive oil, tossing lightly if needed.
  4. Roast Vegetables: Place the sheet pan in the preheated oven and roast for 40-50 minutes until the vegetables are fork tender and the red peppers begin to brown at the edges, indicating caramelization.
  5. Transfer to Blender: Once roasted, carefully transfer all vegetables to a blender. Squeeze the roasted garlic cloves out of their skins into the blender to add a mellow garlic flavor.
  6. Add Liquids and Seasonings: Pour in 2 cups of chicken broth and 1 cup of half and half. Add salt, ground black pepper, dried thyme, and nutmeg for seasoning.
  7. Blend Soup: Blend all ingredients until completely smooth, achieving a creamy consistency without any chunks.
  8. Serve Warm: Pour soup into bowls and garnish with a drizzle of half and half along with a fresh sprig of thyme for an elegant finish and enhanced aroma.

Notes

  • You can substitute chicken broth with vegetable broth for a vegetarian option.
  • Use half and half substitute like heavy cream or coconut milk depending on dietary needs and preferences.
  • Ensure vegetables are arranged in a single layer on the sheet pan for even roasting and caramelization.
  • Roasting garlic with the vegetables softens its flavor, making it less pungent and more mellow in the soup.
  • Adjust salt and seasoning after blending to taste if needed.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/roasted-red-pepper-sheet-pan-soup-recipe/