Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Crouto

• temps total: 52 minutes

Ingrédients

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This is one of the most popular recipes on our website for good reason!! The soup is so easy to make and it’s silky smooth, flavorful and absolutely delicious with the croutons.

Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes before blending with hot broth and lemon juice.

We have several other sheet pan soup recipes on our website so don’t forget to check those out!

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SHEET PAN ROASTED RED PEPPER SOUP:

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

For topping: Grilled cheese croutons (recipe on our website, link in bio)

Instructions

Preheat oven to 400˚F.

Slice off the top of the head of garlic.

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

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

Add everything (only add half of the garlic cloves, or add all of them if you love garlic!) to a blender and blend until smooth. Grilled cheese recipe on our site (link in bio)!