Sheet Pan Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This cozy, veggie packed soup is a breeze to make! Roast all your veggies before transferring to a blender!
Ingredients
  • 1 head garlic
  • 1 onion
  • 3-4 large carrots
  • 1 small butternut squash
  • 4-5 large tomatoes
  • 2 tbsp. olive oil
  • 1½ tsp. salt + more to taste
  • Freshly ground black pepper
  • 2½ cups chicken or vegetable broth
  • ½ cup heavy cream
  • ½ tsp. smoked paprika
  • Juice of 1 lemon
  • Parmesan cheese, fresh basil, and homemade croutons for topping, optional
Instructions
  1. Preheat oven to 400 degrees. Cut off the top of your head of garlic, drizzle with olive oil, and wrap tightly with foil before placing on a sheet pan.
  2. To the sheet pan, add peeled and chopped carrots, roughly chopped onion, halved tomatoes, and peeled and chopped butternut squash. You can also halve your butternut squash, scoop out the seeds, and roast whole, but it will need a 30 minute jump start on the rest of the vegetables.
  3. Drizzle all the vegetables with olive oil and sprinkle with salt and pepper. Use your hands to coat.
  4. Roast for 35-45 minutes until vegetables are tender. Transfer all veggies to a blender. When cool enough to handle, squeeze the garlic cloves from their skins into the blender. Add the chicken broth and blend until smooth.
  5. Transfer the mixture to a large pot and bring to a simmer. Add the heavy cream, lemon juice, and smoked paprika. Taste and add more salt if needed.
  6. Top with fresh basil, parmesan cheese, and croutons and serve with your favorite sandwich or crusty bread for dipping. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sheet-pan-soup/