Easy Sheet Pan Soup Recipe with Roasted Vegetables and Cheese Croutons
Warm up your evenings with this Easy Sheet Pan Soup Recipe featuring Roasted Vegetables and Cheese Croutons. This comforting dish combines a medley of vibrant vegetables roasted to perfection, blending their natural sweetness into a creamy soup that’s both nourishing and satisfying. The crispy cheese croutons add an irresistible crunch, making it a delightful meal for busy weeknights or cozy family gatherings. Not only is it simple to prepare, but it’s also a great way to sneak in healthy veggies without compromising on flavor. Enjoy this easy recipe as part of your weeknight dinner rotation, and savor the delicious warmth in every bowl!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Makes about 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 head garlic
- 3 red bell peppers
- 10 oz carrots
- ½ head cauliflower
- 3 small tomatoes
- 1 small yellow onion
- 2 tablespoons olive oil
- 2.5 cups chicken or vegetable broth
- Juice of 1 lemon
- 2 slices sourdough bread
- 2–3 slices cheddar cheese
- 1–2 tablespoons butter
Instructions
- Preheat your oven to 400ËšF.
- Slice off the top of the garlic head and place all vegetables (bell peppers, carrots, cauliflower, tomatoes, onion) on a large sheet pan.
- Drizzle with olive oil and season with salt, smoked paprika, cayenne, and cumin.
- Roast for 40-45 minutes until fork-tender.
- Heat the broth in a separate pan while the vegetables roast.
- Once done, transfer the roasted veggies to a blender along with half of the garlic cloves, hot broth, and lemon juice; blend until smooth.
- Taste and adjust seasoning if needed.
- For croutons: Melt butter in a pan; toast sourdough bread with cheese until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 24mg