Roasted Red Pepper Sheet Pan Soup

Name: Roasted Red Pepper Sheet Pan Soup
Total time: 55 min
Yield: 2 servings
Cuisine: American
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

55m

Serves 2

instagram.com

Roasted Red Pepper Sheet Pan Soup

instagram.com

55m

Serves 2

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

Roasted Red Pepper Sheet Pan Soup

Roasted Red Pepper Sheet Pan Soup

Directions

Ingredients

Equipment

Related recipes

Dirty Cajun Orzo

Stuffed Pepper Soup

Cheeseburger Macaroni Soup

One Pan Chicken and Cabbage

Alitas al horno con papas

Amish Stuffed Pork Chops

Spicy Chicken Fries

Best Hot Dog Chili

Herbed Mushroom Rice

One-Pan Pasta

Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn

Hot Dog Chili