Description
This vibrant Sheet Pan Soup features a medley of roasted vegetables including garlic, red bell peppers, carrots, cauliflower, tomatoes, and onion, all caramelized to perfection then blended with broth and zesty lemon juice for a comforting, flavorful meal. Served alongside homemade grilled cheese croutons, it’s a cozy and hearty soup perfect for any season.
Ingredients
Vegetables
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots, cut into 1-inch pieces (~5 large carrots)
- 1/2 of a small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
Seasonings & Oil
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cumin
Liquids & Accompaniments
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (~2 tablespoons)
- 2 slices of bread (sourdough recommended)
- 2-3 slices cheddar or American cheese
- 1-2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 400˚F (204˚C) ensuring it’s fully heated before roasting the vegetables.
- Prepare Garlic: Slice off the top of the head of garlic to expose the cloves. Roast the whole head but only use half the cloves for this recipe, saving the rest for another use.
- Arrange Vegetables on Sheet Pan: Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, whole head of garlic, and onion evenly on a large sheet pan. Drizzle with olive oil and season with 1 teaspoon of kosher salt, smoked paprika, cayenne, and cumin. Toss gently to coat.
- Roast Vegetables: Roast in the preheated oven for 40-45 minutes until all vegetables become fork-tender and slightly caramelized.
- Heat Broth: About 10 minutes before the vegetables finish roasting, warm the chicken or vegetable broth on the stovetop over medium heat or in the microwave until hot.
- Blend Soup: Remove the roasted vegetables from the oven. Squeeze the roasted garlic cloves from half the head into a blender, add the veggies, hot broth, and lemon juice. Blend until completely smooth. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt if needed.
- Serve with Grilled Cheese or Croutons: Pour soup into bowls and serve hot with grilled cheese sandwiches or homemade grilled cheese croutons.
- Make Grilled Cheese Croutons: In a pan over medium-low heat, melt butter and toast the bread slices until golden and caramelized. Flip one piece, add cheese slices on the toasted side, top with the other slice (toasted side down), and cover with a lid. Cook until the bottom is brown and crispy, then flip and cook until cheese is melted and bread is crisp. Remove and slice into small cubes for croutons.
Notes
- You can save the unused roasted garlic cloves for other dishes to add a sweet, mellow roasted garlic flavor.
- For a vegan option, substitute the chicken broth with vegetable broth and omit cheese or use a plant-based cheese alternative.
- Use a high-powered blender for a very smooth and creamy texture.
- Adjust the level of cayenne pepper to control the heat intensity.
- Grilled cheese croutons add a delicious crunchy contrast but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
