Roasted Red Pepper Sheet Pan Soup with Grilled Cheese Croutons
Directions
- 1Preheat oven to 400˚F.
- 2Place bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan.
- 3Drizzle with olive oil and spices.
- 4Roast for 40-45 minutes, until all vegetables are fork tender.
- 5About 10 minutes before vegetables are done, heat the broth.
- 6Add roasted vegetables (except half of the garlic cloves), hot broth, and lemon juice to a blender.
- 7Blend until smooth.
- 8Taste and add remaining salt if needed.
- 9Make grilled cheese croutons (recipe not shown in video).
- 10Serve soup topped with grilled cheese croutons.
Ingredients
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots, cut into 1-inch pieces
- 0.5 small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
- 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 juice
- 0 grilled cheese croutons
Equipment
sheet panblendergriddle