Description
This vibrant and comforting Sheet Pan Soup combines roasted garlic, red bell peppers, carrots, cauliflower, tomatoes, and onion, blended into a smooth, smoky puree with hints of smoked paprika, cayenne, and cumin. Roasting the vegetables enhances their natural sweetness and depth of flavor, while the addition of lemon juice brightens the soup. Served hot alongside crispy grilled cheese or grilled cheese croutons, this recipe offers a cozy meal perfect for any season.
Ingredients
Vegetables & Aromatics
- 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
Spices & Oils
- 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
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (~2 tbsp)
For Serving
- 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) to prepare for roasting the vegetables.
- Prepare Garlic: Slice off the top of the head of garlic to expose the cloves. You will roast the entire head but only use half the cloves for the soup, saving the rest for another use.
- Arrange Vegetables on Sheet Pan: Place the red bell peppers (skin side up), carrots, cauliflower, quartered tomatoes, garlic head, and onion wedges on a large sheet pan. Drizzle with the olive oil and evenly sprinkle with 1 teaspoon kosher salt, smoked paprika, cayenne, and cumin. Toss lightly to coat.
- Roast Vegetables: Roast the vegetables for 40-45 minutes until they are fork-tender and have a slight caramelization, which will add depth of flavor to the soup.
- Heat Broth: About 10 minutes before the vegetables finish roasting, warm the chicken or vegetable broth in a small pan over medium heat or in the microwave until hot.
- Blend Soup: Once the vegetables are done, immediately add them to a blender. Squeeze out the roasted garlic cloves from half the head and add to the blender. Pour in the hot broth and lemon juice, then blend until smooth. Taste the soup and add the remaining 1/2 teaspoon kosher salt if needed depending on the saltiness of your broth and seasoning.
- Prepare Grilled Cheese or Croutons: For grilled cheese croutons, heat butter in a pan over medium low heat. Toast the bread slices until golden and caramelized. Flip one slice, add cheese to the caramelized side, then top with the other slice, cooked side down. Cover with a lid and cook until the cheese melts and both sides are browned and crispy. Remove, slice into small cubes, and serve alongside the soup.
- Serve: Serve the warm, smooth roasted vegetable soup with the grilled cheese or grilled cheese croutons for dipping and added texture.
Notes
- Use either chicken or vegetable broth to keep the soup vegetarian-friendly or according to preference.
- Half a head of garlic is used in the recipe; save the other half for another dish to avoid waste.
- The soup is smooth and smoky, but adjust cayenne and smoked paprika to taste for spiciness.
- For a vegan version, omit cheese and butter or substitute with vegan alternatives.
- Grilled cheese croutons add texture, but the soup is delicious on its own as well.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
