SHEET PAN ROASTED RED PEPPER SOUP

Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands off! Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax 😆) When the vegetables are fork tender, add them to a blender while still hot along with some hot broth and lemon juice. Blend for a minute and that’s it! Technically this formula can work for lots of different vegetables, so feel free to change things up based on what you have in the fridge. Oh, and don’t forget the grilled cheese croutons!! It’s really just grilled cheese cut into small cubes, but oof 🥵 these are too good. You can find the full recipe on our website (link in bio) or a condensed version below. If you want to receive our recipes via email, sign up via the link in our bio! SHEET PAN ROASTED RED PEPPER SOUP: 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 ½ tsp kosher salt, divided 1 tsp smoked paprika ⅛ tsp cayenne ¼ tsp cumin 2 ½ cups chicken or vegetable broth Juice from 1 lemon For topping: Grilled cheese croutons (recipe on our website, link in bio) Preheat oven to 400˚F. Slice off the top of the head of garlic. 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. About 10 minutes before the vegetables are done, heat the broth. Add everything (only add half of the garlic cloves) to a blender and blend until smooth. Taste and add remaining 1/2 tsp salt if needed (this depends on the broth you used) Grilled cheese recipe on our site!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax 😆)

Step 2

When the vegetables are fork tender, add them to a blender while still hot along with some hot broth and lemon juice. Blend for a minute and that’s it!

Step 3

Preheat oven to 400˚F.

Step 4

Slice off the top of the head of garlic.

Step 5

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 6

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

Step 7

Add everything (only add half of the garlic cloves) to a blender and blend until smooth. Taste and add remaining 1/2 tsp salt if needed (this depends on the broth you used) Grilled cheese recipe on our site!