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By Rikki Corvus

SHEET PAN ROASTED RED PEPPER SOUP

Name: SHEET PAN ROASTED RED PEPPER SOUP
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American, World Cuisine
Ingredients: 1 head of garlic; 3 red bell peppers, halved and deseeded; 10 oz carrots, cut into 1-inch pieces; ½ of a small head of cauliflower, roughly chopped; 3 small tomatoes, quartered; 1 small yellow onion, cut into wedges; 2 tbsp olive oil; 1 tsp smoked paprika; ⅛ tsp cayenne; ¼ tsp cumin; 2 ½ cups chicken or vegetable broth; Juice from 1 lemon

5 steps

Prep:5minCook:40min

Updated at: Wed, 10 Jan 2024 20:29:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories160.2 kcal (8%)

Total Fat8.2 g (12%)

Carbs20.2 g (8%)

Sugars10.3 g (11%)

Protein4.3 g (9%)

Sodium618.3 mg (31%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headgarlic

3red bell peppers

halved and deseeded

10 ozcarrots

cut into 1-inch pieces

0.5 headcauliflower

small, roughly chopped

3tomatoes

small, quartered

1yellow onion

small, cut into wedges

2 Tbspolive oil

1 tspsmoked paprika

⅛ tspcayenne

¼ tspcumin

2 ½ cupschicken broth

or vegetable

1juice from lemon

Instructions

Step 1

1) Preheat oven to 400˚F.

Step 2

2) Slice off the top of the head of garlic.

Step 3

3) Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender.

Step 4

4) About 10 minutes before the vegetables are done, heat the broth.

Step 5

5)Add everything (only add half of the garlic cloves) to a blender and blend until smooth.