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Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe

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4.3 from 76 reviews

This vibrant Sheet Pan Soup combines the natural sweetness of roasted garlic, bell peppers, carrots, cauliflower, tomatoes, and onion, blended with warming spices and bright lemon juice. Roasting on a single sheet pan intensifies the flavors, while blending with hot broth creates a smooth, comforting soup perfect for cozy meals. Served alongside homemade grilled cheese or crispy grilled cheese croutons, it’s a simple yet satisfying recipe ideal for a wholesome dinner.

Ingredients

Vegetables and Aromatics

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

Seasonings and Liquids

  • 2 tablespoons olive oil
  • 1 1/2 teaspoon 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 (~2 tbsp)

For Grilled Cheese Croutons

  • 2 slices of bread (preferably sourdough)
  • 2-3 slices cheddar or American cheese
  • 1-2 tablespoons butter

Instructions

  1. Preheat the Oven: Set your oven to 400˚F (200˚C) to prepare for roasting the vegetables.
  2. Prepare Garlic: Slice off the top of the head of garlic to expose the cloves. You’ll only use half of the cloves for this recipe; roast the whole head to save the remainder for another use.
  3. Arrange Vegetables on Sheet Pan: Place bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic head, and onion wedges on a large sheet pan. Drizzle with olive oil and evenly sprinkle with 1 teaspoon kosher salt, smoked paprika, cayenne, and cumin.
  4. Roast Vegetables: Roast the vegetables in the preheated oven for 40-45 minutes until they become fork tender and nicely caramelized.
  5. Heat Broth: About 10 minutes before the vegetables are done, heat the broth in a small pan over medium heat or microwave until hot.
  6. Blend the Soup: Once the vegetables are roasted, immediately transfer them to a blender. Squeeze out the roasted garlic cloves from half the head into the blender. Add the hot broth and lemon juice, then blend until completely smooth. Taste and add the remaining 1/2 teaspoon kosher salt if needed.
  7. Serve: Pour the hot soup into bowls and serve with grilled cheese or grilled cheese croutons for a comforting meal.
  8. Make Grilled Cheese Croutons (Optional): In a pan over medium-low heat, melt the butter. Toast one slice of bread until golden and caramelized. Flip it, add cheese slices on the caramelized side, then top with the other bread slice cooked side down. Cover with a lid and cook until the bottom is golden and crispy. Flip again and cook until the other side crisps and cheese is melted. Remove from heat and cut into small cubes to make croutons.

Notes

  • Roasting the entire head of garlic allows you to use some now and save the rest for other dishes.
  • Adjust salt based on the saltiness of your broth and your personal preference.
  • Vegetable broth can be used for a vegetarian version; chicken broth adds a richer flavor.
  • Substitute the bread type based on your preference for grilled cheese croutons.
  • Spice levels can be adjusted by modifying cayenne amounts or omitting it for a milder soup.

Find it online: https://justsosavory.com/sheet-pan-roasted-vegetable-soup-with-grilled-cheese-croutons-recipe/