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Sheet Pan Soup

Sheet Pan Roasted Tomato and Red Pepper Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 lbs Roma tomatoes, halved
  • 2 large red bell peppers, seeded and quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika (optional)
  • 3 cups low-sodium vegetable broth
  • ¼ cup heavy cream (optional)
  • Fresh basil leaves, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toss the tomatoes, peppers, onion, garlic, oil, salt, pepper, and paprika on a large sheet pan. Roast for 25 to 30 minutes until tomatoes are wrinkled and peppers are soft and charred in spots.
  2. Transfer the roasted vegetables and their juices to a blender. Add the warm vegetable broth and blend on high until completely smooth, about 1 minute.
  3. Pour the soup into a pot and stir in the cream if using. Warm over medium heat until it reaches a gentle simmer, about 5 minutes. Taste and adjust seasoning.
  4. Ladle the soup into bowls and finish with a drizzle of cream or olive oil and a scattering of fresh basil.

Notes

If you’re skipping the cream, a swirl of extra-virgin olive oil at the end adds a similar richness without dairy. The soup will thicken in the fridge; just loosen it with a splash of broth when you reheat.