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Sheet Pan Soup

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Sheet Pan Soup is a roasted vegetable-based soup made by baking all ingredients on a single sheet pan and blending them into a smooth, flavorful dish. It’s a quick, easy, and healthy meal perfect for any night of the week.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roast and Blend
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 4 carrots, peeled and chopped
  • 4 tomatoes, halved
  • 1 large onion, chopped
  • 4 garlic cloves, peeled
  • 1 red bell pepper, chopped
  • 2 tbsp olive oil
  • 1 tsp fresh thyme or rosemary
  • Salt to taste
  • Black pepper to taste
  • 3–4 cups vegetable or chicken broth
  • 1/4 cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Spread carrots, tomatoes, onion, garlic, and red bell pepper on a sheet pan.
  3. Drizzle with olive oil, sprinkle with salt, pepper, and herbs. Toss to coat.
  4. Roast for 25–30 minutes until vegetables are tender and lightly caramelized.
  5. Transfer vegetables to a blender or pot with immersion blender. Add broth and blend until smooth.
  6. Pour soup into a pot, warm over medium heat, and stir in cream or coconut milk if using.
  7. Adjust seasoning and serve hot, garnished with herbs or croutons if desired.

Notes

  • Use seasonal vegetables like sweet potatoes or cauliflower for variety.
  • Add chili flakes or roasted jalapeño for a spicy twist.
  • Incorporate cooked lentils or beans for a more filling soup.
  • For a dairy-free version, use coconut milk or skip the cream.
  • Great for meal prep—refrigerate or freeze for later use.

Nutrition

Find it online: https://elladishes.com/sheet-pan-soup/