Sheet Pan Vegetable Soup
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This Sheet Pan Vegetable Soup is a cozy, nutrient-rich meal made by roasting vegetables until caramelized, then blending them into a silky, flavorful soup—no pot needed! An easy technique that turns simple ingredients into something truly delicious.
Servings: 4
Ingredients
- 3 red bell peppers, cut into 3-4 pieces, stem and seeds discarded
- 3 small tomatoes, quartered
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 small red or yellow onion, peeled, root end trimmed and cut into wedges
- 1 medium sweet potato, peeled and cut into 2-inch pieces
- 1 medium zucchini, roughly chopped
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning (or dried oregano)
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne (optional)
- Kosher salt and freshly cracked black pepper
- 2 ½ cups chicken or vegetable broth, plus 1/2 cup more if needed
- 1 cup full-fat coconut milk, plus more for drizzling
Instructions
- Heat the oven to 400ºF.
- Place the red peppers, tomatoes, carrots, onions, sweet potatoes, and zucchini on a large, rimmed sheet pan. Arrange into an even layer. Drizzle with the olive oil and sprinkle vegetables with smoked paprika, Italian seasoning, cumin, and cayenne (if using). Season everything with kosher salt and black pepper to taste.
- Roast until the vegetables are fork-tender and lightly browned in spots, 40 to 45 minutes. About 10 minutes before the vegetables are done cooking, heat the broth in a small saucepan until it reaches a gentle boil. Keep it at a low simmer until ready to use.
- Transfer the vegetables and any pan drippings to a high-speed blender. Squeeze out 4-5 garlic cloves from the head of garlic. (I save the remaining cloves for spreading on toast.) Add 2 1/2 cups warm broth and 1 cup coconut milk. Blend until smooth. If the soup seems too thick, add another 1/2 cup of broth.
- Taste and adjust salt and pepper as needed. Pour into bowls and drizzle with a little more coconut milk or olive oil. Serve immediately.
Notes
- Vent the blender when blending hot soup: Remove the center cap or leave the lid slightly open and cover loosely with a towel so steam can escape. This prevents pressure from building up and keeps the lid from popping off.
- Storage: Leftovers will keep well in the refrigerator in an airtight container for 4-5 days. Reheat in a saucepan over medium-low heat, stirring occasionally.
- Freeze: This soup also freezes well. Transfer to a freezer-safe container and freeze for up to 4 months. For best results, thaw overnight in the refrigerator before reheating.