Description
A cozy and flavorful roasted vegetable soup featuring red bell peppers, carrots, and tomatoes. Simple, hearty, and perfect for a weeknight dinner.
Ingredients
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots, cut into 1-inch pieces (about 5 large carrots)
- 1/2 small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon cumin
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (about 2 tablespoons)
- 2 slices of bread (sourdough recommended)
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
1. Preheat your oven to 400˚F.
2. Slice off the top of the head of garlic to expose the cloves. You’ll use half for the soup, but roast the entire head.
3. Place bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil and sprinkle with 1 teaspoon salt, smoked paprika, cayenne, and cumin.
4. Roast in the preheated oven for 40–45 minutes, until vegetables are tender and lightly caramelized.
5. About 10 minutes before the vegetables are done, heat the broth in a small saucepan or microwave until hot.
6. Transfer roasted vegetables to a blender. Squeeze garlic cloves from half the roasted head into the blender. Add hot broth and lemon juice. Blend until smooth.
7. Taste the soup and adjust seasoning with remaining 1/2 teaspoon salt if needed.
8. Serve hot, optionally topped with grilled cheese croutons.
9. To make grilled cheese croutons, toast one side of each bread slice in a buttered pan. Flip one slice, add cheese, top with the other slice (toasted side down), cover and cook until golden brown and cheese is melted. Cut into cubes and serve on top of the soup.
Notes
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove, in the microwave, or in the oven.
For a vegan version, use plant-based cheese and vegetable broth.
Top with fresh herbs or a drizzle of olive oil for extra flair.
Customize by adding other veggies like squash or spinach, or adjust the spices to your liking.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg