Sheet Pan Roasted Red Pepper Soup

Ingredients:

  • 1 head of garlic

  • 3 red bell peppers, halved and deseeded

  • 10 oz carrots, cut into 1-inch pieces

  • ½ of a small head of cauliflower, roughly chopped

  • 3 small tomatoes, quartered

  • 1 small yellow onion, cut into wedges

  • 2 tbsp olive oil

  • 1 ½ tsp kosher salt, divided

  • 1 tsp smoked paprika

  • ⅛ tsp cayenne

  • ¼ tsp cumin

  • 2 ½ cups chicken or vegetable broth

  • Juice from 1 lemon

Instructions:

  • .Preheat oven to 400˚F.

  • Slice off the top of the head of garlic.

  • Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender.

  • About 10 minutes before the vegetables are done, heat the broth.

  • Add everything (only add half of the garlic cloves) to a blender and blend until smooth. Taste and add remaining 1/2 tsp salt if needed (this depends on the broth you used) Grilled cheese recipe on our site!