Roasted Red Pepper Sheet Pan Soup www.instagram.com 55 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat oven to 400˚F. 2. Place bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan. Drizzle with olive oil and spices. 3. Roast for 40-45 minutes, until all vegetables are fork tender. 4. About 10 minutes before the vegetables are done, heat the broth. 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. 1. Preheat oven to 400˚F. 2. Place bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan. Drizzle with olive oil and spices. 3. Roast for 40-45 minutes, until all vegetables are fork tender. 4. About 10 minutes before the vegetables are done, heat the broth. 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. Add Direction Ingredients 1 head of garlic 3 red bell peppers 10 oz carrots 0.5 head of cauliflower 3 small tomatoes 1 small yellow onion 2 tbsp olive oil 1.5 tsp kosher salt 1 tsp smoked paprika 0.1 tsp cayenne 0.2 tsp cumin 2.5 cups chicken or vegetable broth 1 lemon grilled cheese croutons - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment sheet pan blender griddle knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
