Roasted Red Pepper Sheet Pan Soup

Top view of roasted veggie soup in a white bowl on a distressed wood background

5 from 1 vote

Roasted Red Pepper Sheet Pan Soup

This smooth, velvety soup is so good! With tomatoes, red bell peppers, zucchini, carrots, and garlic, it's packed full of good stuff, tastes amazing, and is SO easy to make.

Prep Time10

Cook Time40

Total Time50

Servings: Servings

Calories: 112kcal

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 half
Cut tomatoes in half
Cut bottom off of the bulb of garlic
Remove 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.

Notes

Yield: About 10 cups.

How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Roasted Veggie Soup recipe freezes well. It can be frozen after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments (stir in between heating) or simmered gently on the stovetop until warmed through.

Nutrition