Description
A vibrant and hearty sheet pan soup that transforms roasted vegetables into a creamy, comforting dish, perfect for chilly days.
Ingredients
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots (around 5 large carrots), cut into 1-inch pieces
- 1/2 of a small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (approximately 2 tablespoons)
- 2 slices of bread (sourdough works well)
- 2-3 slices of cheddar or American cheese
- 1-2 tablespoons butter
Instructions
- Preheat your oven to 400°F.
- Prepare the vegetables by halving and deseeding the bell peppers, cutting carrots into bite-sized pieces, roughly chopping cauliflower, quartering the tomatoes, and cutting the onion into wedges.
- Arrange all the vegetables on a large sheet pan.
- Drizzle the vegetables with olive oil and sprinkle with 1 teaspoon of kosher salt, smoked paprika, cayenne, and cumin.
- Roast the vegetables for 40-45 minutes or until fork-tender.
- About 10 minutes before the roasting is complete, heat the broth until hot.
- Transfer the roasted vegetables to a blender, add squeezed roasted garlic cloves, pour in the hot broth, and add lemon juice.
- Blend until smooth and adjust seasoning as needed.
- Serve hot, optionally with grilled cheese sandwiches or croutons.
Notes
Experiment with herbs like thyme or rosemary for added flavor. Save leftover roasted garlic for future recipes.
