Roasted Red Pepper Sheet Pan Soup
Directions
- 1Preheat oven to 400˚F.
- 2Place bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan. Drizzle with olive oil and spices.
- 3Roast for 40-45 minutes, until all vegetables are fork tender.
- 4About 10 minutes before the vegetables are done, heat the broth.
- 5Add 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.
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
- 0.125 tsp cayenne
- 0.25 tsp cumin
- 2.5 cups chicken or vegetable broth
- 1 lemon
- 0 grilled cheese croutons
Equipment
sheet panblendergriddleknife