My Sheet Pan Roasted Veggie Soup is silky smooth and absolutely packed with flavor! The vegetables are roasted on a sheet pan until caramelized, then they’re pureed with broth, half and half, and seasonings until velvety and perfect. It’s an easy (and delicious!) way to get more veggies into your families diet, and I’m obsessed with it!
When the weather turns colder, I’m all about the soup! There’s just something so cozy and satiating about a good bowl of soup. This tomato and red pepper soup with carrots, onion, zucchini, and garlic is a new fave. We all love it!
The best part about this soup is how easy it is to make. Believe it or not, you make it on a sheet pan! Not only does that make this roasted veggie soup ridiculously easy to make, but the time in the oven turns the veggies golden-edged and caramelized for SO MUCH FLAVOR.
Why I LOVE this recipe!
- Packed full of nutrients – With a variety of vegetables, you’re getting loads of macro- and micro-nutrients in this red bell pepper soup! We’re talking fiber, vitamin A, vitamin C, and more.
- Easiest soup ever! – No need to spend 30 minutes chopping veggies. Instead, you’ll just do some easy prep and lay the veggies on the sheet pan. The oven does all of the cooking, then it’s just a matter of blending the roasted vegetables with broth, cream, and seasonings.
- Cozy comfort food – There’s nothing like curling up on a cool evening with a steaming bowl of soup! Comfort food heaven.
- Naturally gluten-free – If you or a family member needs to eat gluten-free, this soup is perfect! No gluten in this one.
Recipe Notes
This Roasted Veggie Soup recipe is as simple as promised! Just 10 minutes prep time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Roasted Veggie Soup to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Red bell peppers – For sweet, smoky flavor. You’ll want three bell peppers.
- Roma tomatoes – They’ll cook down into caramelized goodness, adding bright flavor.
- Zucchini – Three zucchini, halved.
- Baby carrots – I love to use baby carrots in this Roasted Veggie Soup recipe to save myself a bit of peeling and chopping. If all you have are a couple of large carrots, just peel and cut into sticks.
- Onion – I like to use a standard yellow onion, quartered.
- Garlic – Place the entire head of garlic on the sheet pan (trust me!) It’ll roast into mellow, savory goodness.
- Olive oil – For drizzling over the veggies before you roast them.
- Chicken broth – If you prefer a vegetarian soup, vegetable broth can be substituted.
- Half and half – For a rich and creamy soup.
- Seasonings – Thyme, nutmeg, and salt & pepper.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Vegetarian Roasted Veggie Soup– Swap vegetable broth in for the chicken broth for a 100% meatless sheet pan soup.
- Dairy-Free Roasted Veggie Soup– Use full-fat canned coconut milk in place of the half and half for a dairy-free roasted tomato and red pepper soup. .
- Chickpea Roasted Veggie Soup– Add a can of rinsed and drained chickpeas with the roasted veggies to the blender. The result will be a thick, hearty red bell pepper soup with a bit of added protein and fiber.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Roasted Veggie Soup.
Prepare vegetables and lay them in a single layer on a large cookie sheet. Drizzle with olive oil.
Bake until all of the vegetables are fork-tender and the peppers are beginning to brown.
Place veggies in the blender. Squeeze the garlic from the bulb into the blender.
Add the seasonings and pour the chicken broth over the top.
Add half and half and puree until smooth..
Serve warm with a drizzle of half and half and a sprig of fresh thyme for garnish.
Recipe Tips
- Use parchment paper – Line your sheet pan with parchment paper before adding the vegetables for super easy clean-up.
- Blend, blend, blend – If you have a high-speed blender like a Vitamix, it will actually work to keep the soup hot as it purees the soup. So keep the blending going for an ultra-smooth, piping hot soup!
- For extra flavor, deglaze your baking sheet – After adding your roasted vegetables to the blender, pour a bit of the chicken broth onto the baking sheet. Use a spatula to scrape up the remaining browned bits of veggies, then carefully pour it into the blender. This will help you grab every last bit of flavor!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Clean and chop all of your veggies ahead of time, then when you’re ready to make the soup, it’s just a matter of laying them on the sheet pan and drizzling with olive oil.
- Freeze ahead – Make up a batch of this tomato and red pepper soup ahead of time and freeze it. It’s so convenient to have read to warm up for easy lunches and busy weeknight dinners. Just add grilled cheese sandwiches for dipping and a green salad for a full meal.
Freezer Meal Instructions
Making this Roasted Veggie Soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Roasted Veggie Soup After Cooking
- Allow soup to cool to room temperature.
- Pour into a freezer bag or an airtight, freezer-safe container. Label and freeze for up to 6 months.
- Thaw overnight in the fridge.
- Warm in the microwave or on the stove.
What to Serve with Roasted Veggie Soup
Since this protein based dinner has the delicious flavors of roasted veggies, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Beef Brisket Grilled Cheese Sandwich
- Garlic Cheese Bread
- Italian House Salad
- Baja Chicken Wrap
- Mediterranean Ground Chicken Pitas
Roasted Veggie Soup Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Are roasted vegetables good in soup?
Yes! In fact, roasted vegetables are often superior to non-roasted veggies. They caramelize and brown in the oven, which adds loads of smoky, sweet flavor. Highly recommend!
Do I have to boil veggies before roasting?
No need. Veggies can go into the oven raw.
How long to roast veggies for soup?
It depends on the veggies! For this soup with red bell peppers, tomatoes, zucchini, carrots, onion, and garlic, I recommend 40-50 minutes of roasting time.
More EASY Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy soup recipes here, or see a few of our readers favorite recipes below.
- Slow Cooker Tomato Basil Soup
- Tuscan Tomato Tortellini Soup
- Creamy Chicken Noodle Soup
- Roasted Garlic Cauliflower Soup
- One Pot Easy Lasagna Soup
Roasted Red Pepper Sheet Pan Soup
Ingredients
- 3 red bell peppers
- 4 Roma tomatoes
- 1 pound zucchini
- 6 ounces baby carrots
- 1 yellow onion
- 1 head of garlic
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup half and half, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400˚F.
- Prepare vegetables:Cut the bell peppers from stem and remove seeds.Cut the ends off the zucchini and slice in halfCut tomatoes in halfCut bottom off of the bulb of garlicRemove skin and cut onion in quarters
- Arrange all vegetables in a single layer on a large sheet pan. Drizzle with olive oil.
- Bake for 40-50 minutes or until vegetables (including carrots) are fork tender and peppers are starting to brown on the edges.
- Once done, remove from the oven and transfer all vegetables to the blender. Squeeze the garlic from the bulb into the blender.
- Add broth, half and half, salt, pepper thyme, and nutmeg. Blend until completely smooth.
- Serve warm with a drizzle of half and half and a sprig of fresh thyme for garnish.
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