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Talk about an easy way to get in your veggies! And this easy weeknight dinner will only taste better for lunch the next day. Get all your ingredients into the oven while the kids are finishing their homework or you squeeze in some exercise. Then by the time you’re done, you just need to blend and dinner is served!

Roasted Pepper Sheet Pan Soup

Equipment

  • Large baking sheet
  • Spatula, blender
  • Small saucepan
  • Cutting board
  • Knife

Ingredients
  

  • 1 head of garlic
  • 3 red bell peppers halved and deseeded
  • 10 ounces 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 tablespoons olive oil
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon smoked paprika
  • teaspoon cayenne
  • ¼ teaspoon cumin
  • 2 ½ cups chicken or vegetable broth
  • Juice from 1 lemon ~2 tablespoons

Instructions
 

  • Preheat oven to 400˚F.
  • 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.)
  • 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.
  • About 10 minutes before the vegetables are done, add the broth to a small pan over medium heat 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 and also add to blender.
  • Add in the hot broth and the lemon juice, and blend until smooth.
  • Taste and add remaining ½ teaspoon salt, if needed.