Description
A comforting and hearty Sheet Pan Soup with roasted vegetables simmered in savory broth, perfect for cozy weeknight dinners.
Ingredients
- Carrots: 3 medium, sliced into rounds
- Potatoes: 2 medium, diced
- Red Bell Pepper: 1 large, chopped
- Zucchini: 1 medium, sliced
- Onion: 1 medium, chopped
- Garlic Cloves: 3, minced
- Olive Oil: 2 tablespoons
- Vegetable Broth: 4 cups
- Fresh Thyme: 2 teaspoons
- Salt and Pepper: To taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss carrots, potatoes, red bell pepper, zucchini, onion, and garlic with olive oil, salt, pepper, and thyme.
- Spread vegetables evenly on a sheet pan lined with parchment paper.
- Roast vegetables for 25-30 minutes until golden and tender.
- Transfer roasted vegetables to a large soup pot, add vegetable broth, and simmer for 10 minutes.
- Adjust seasoning with salt and pepper, stir in fresh herbs if desired.
- Ladle soup into bowls, drizzle with olive oil, and serve warm.
Notes
- Roast vegetables in a single layer for even browning.
- Adjust seasoning after simmering to ensure perfect flavor.
- Garnish with fresh herbs or a squeeze of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sheet Pan Soup, roasted vegetable soup, easy soup, weeknight dinner, healthy soup, cozy meal