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Sheet Pan Roasted Red Pepper, Carrot and Tomato Soup

This roasted red pepper, carrot and tomato sheet pan soup is the perfect easy, hands-off dinner! Just chop the vegetables, roast and blend. It's especially delicious served with grilled cheese croutons, but it's also easy to make this recipe dairy free.
This recipe is vegetarian, if it uses vegetable stock. It is gluten free, if you avoid the croutons.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4
Author: Lexi - Crowded Kitchen

Ingredients

Vegetables

  • 1 head of of garlic
  • 3 red bell peppers halved and deseeded
  • 10 oz carrots cut into 1-inch pieces (~5 large carrots)
  • ½ of a small head of cauliflower roughly chopped
  • 3 small tomatoes quartered
  • 1 small yellow onion cut into wedges
  • 2 Tbsp olive oil for drizzling

Spices

  • 1½ tsp kosher salt divided
  • 1 tsp smoked paprika
  • ⅛ tsp cayenne
  • ¼ tsp cumin

Remaining Ingredients

  • 2½ cups chicken or vegetable broth
  • Juice from 1 lemon ~2 tbsp

For the Grilled Cheese Croutons (optional)

  • 2 slices bread (we used sourdough)
  • 2-3 slices Cheddar (or other suitable) cheese
  • 1-2 Tbsp butter

Instructions

  • Preheat oven to 400˚F.

Prepare and Roast Vegetables

  • Slice off the top of the head of garlic, exposing the cloves. You'll only use half of the cloves in the recipe, but roast the whole head and save the remaining cloves for another recipe!
  • Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a large sheet pan. Drizzle with olive oil, then evenly sprinkle with the salt, smoked paprika, cayenne and cumin. Roast for 40-45 minutes, until all vegetables are fork tender.

Blend Vegetables (Blender option)

  • About 10 minutes before the vegetables are done, add the broth to a small pan over medium heat or pop it in the microwave until it's hot.
  • Once the vegetables are done, immediately add to a blender. Squeeze out the garlic cloves from ½ of the head of garlic. Save the other half for another recipe. Add in the hot broth and the lemon juice and blend until smooth. Taste and add remaining ½ teaspoon salt if needed (this will depend on how salty your broth is and the type of salt you use).

Blend Vegetables (Immersion Blender option)

  • About 10 minutes before the vegetables are done, add the broth to a Dutch oven or large saucepan, and bring to a boil (or a little less than a boil).
  • Add roasted vegetables to broth in Dutch oven or saucepan, using the roasted garlic cloves as above, and including the lemon juice, as above. (I chopped up the peppers to make the pieces more manageable). Remove pan from heat, and let the broth and vegetables cool a bit, then use an immersion blender to blend the mixture until smooth. The result should be a slightly thick consistency.

Serve

  • Serve hot, with goat cheese, or with grilled cheese or these grilled cheese croutons. Or just with store-bought or other home-made croutons. Or simply by itself.

To Make the Grilled Cheese Croutons (optional)

  • Add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add cheese slices to the caramelized surface. Place the other slice, cooked side down, on top of the cheese. Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes.

Notes

Storage: Store leftovers in the refrigerator for 4-5 days. Reheat over medium-low heat until warmed through. 
Freezer: You can also freeze this soup for up to 4-6 months. Defrost overnight in the refrigerator before reheating.