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['Close-up view of Sheet Pan Soup with vibrant vegetables and herbs.', 'Juicy Sheet Pan Soup featuring red bell peppers, carrots, and garlic.', 'Side view of a hearty Sheet Pan Soup with colorful ingredients on a baking sheet.', 'Detailed image of Sheet Pan Soup showcasing vegetables and melted cheese.']

Sheet Pan Soup

A flavorful roasted vegetable soup made easy on a sheet pan, perfect for a cozy meal with grilled cheese croutons.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Servings 4 servings
Calories 250 kcal

Ingredients
  

Vegetables

  • 1 head garlic use half of the cloves
  • 3 red bell peppers red bell peppers halved and deseeded
  • 10 oz carrots cut into 1-inch pieces
  • 0.5 small head cauliflower roughly chopped
  • 3 small tomatoes quartered
  • 1 small yellow onion cut into wedges
  • 2 tablespoons olive oil
  • 1.5 teaspoon kosher salt divided
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon cumin
  • 2.5 cups chicken or vegetable broth
  • 2 tablespoons lemon juice from 1 lemon

Bread and Cheese

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

Instructions
 

  • Preheat oven to 400°F (200°C). Roast vegetables on a sheet pan for 40-45 minutes until tender.
  • Heat broth until hot. Squeeze roasted garlic cloves into blender with vegetables, broth, and lemon juice. Blend until smooth.
  • Taste and adjust salt if needed. Serve hot with grilled cheese croutons.

Notes

Save leftover garlic cloves for other recipes.
Keyword vegetables