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Hearty Easy Sheet Pan Soup Recipe with Roasted Vegetables and Cheese Croutons

Hearty Easy Sheet Pan Soup Recipe: Roasted Veggies & Crispy Croutons

Hearty Easy Sheet Pan Soup Recipe with Roasted Vegetables and Cheese Croutons combines rich flavors and easy preparation.
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Course: Dinner
Cuisine: American
Keyword: cheese croutons, Easy Recipes, hearty soup, roasted vegetables, sheet pan soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 bowls
Calories: 250kcal

Equipment

  • Sheet Pan
  • Saucepan
  • Blender
  • Skillet

Ingredients

For the Soup

  • 1 head Garlic Use firm cloves for best flavor.
  • 2 medium Red Bell Peppers Glossy and heavy for sweetness.
  • 2 medium Carrots Choose fresh, firm carrots.
  • 1 head Cauliflower Select compact white heads.
  • 4 medium Tomatoes Use ripe, juicy options.
  • 1 medium Yellow Onion Firm onions enhance flavor.
  • 3 tablespoons Olive Oil High-quality extra virgin recommended.
  • 1 teaspoon Kosher Salt Adjust based on preference.
  • 1 teaspoon Smoked Paprika Provides smokiness.
  • 1/4 teaspoon Cayenne Adjust according to spice tolerance.
  • 1 teaspoon Cumin Offers warm, nutty flavor.
  • 4 cups Broth (Chicken or Vegetable) Use homemade or good quality.
  • 2 tablespoons Lemon Juice Always fresh for best flavor.

For the Cheese Croutons

  • 4 slices Sourdough Bread Ideal for grilled cheese croutons.
  • 1 cup Cheddar or American Cheese Essential for melting goodness.
  • 2 tablespoons Butter Use in moderation for crispy texture.

Instructions

Instructions

  • Preheat the oven to 400°F (200°C).
  • Prepare the garlic by slicing off the top of the head to expose the cloves.
  • Arrange the red bell peppers, carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan.
  • Drizzle with olive oil and season generously with kosher salt, smoked paprika, cayenne, and cumin.
  • Roast the vegetables in the oven for 40-45 minutes.
  • Heat your choice of broth in a saucepan over medium heat.
  • Blend the roasted vegetables with the hot broth and fresh lemon juice until smooth.
  • Season the soup again with additional salt if necessary.
  • Prepare the cheese croutons by buttering slices of sourdough bread and topping them with cheese.
  • Toast in a skillet until crispy and melted to perfection.
  • Serve the soup hot, topped with cheese croutons.

Notes

Optional: Garnish with fresh herbs for added flavor and color.

Nutrition

Serving: 1bowl | Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2000IU | Vitamin C: 70mg | Calcium: 200mg | Iron: 2mg