Sheet Pan Roasted Red Pepper Soup

Name: Sheet Pan Roasted Red Pepper Soup
Cuisine: European
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 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

5 steps

Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes. 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. Grilled cheese croutons - just grilled cheese cut into small cubes.

Updated at: Wed, 24 Jan 2024 21:40:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories638 kcal (32%)

Total Fat32.9 g (47%)

Carbs80.8 g (31%)

Sugars41.4 g (46%)

Protein17 g (34%)

Sodium5263.6 mg (263%)

Fiber21 g (75%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 headgarlic

3red bell peppers

halved and deseeded

10 ozcarrots

cut into 1-inch pieces

0.5 headcauliflower

small, cut into wedges

2 Tbspolive oil

1 ½ tspkosher salt

divided

1 tspsmoked paprika

⅛ tspcayenne

¼ tspcumin

2 ½ cupschicken broth

or vegetable

1juice from lemon

Instructions

Step 1

Preheat oven to 400˚F.

Step 2

Slice off the top of the head of garlic.

Step 3

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

Step 4

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

Step 5

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)

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