Fall has been around for a while but the colors just started to pop here in New Jersey and New York and so, its time to bring out all things cozy and warm! Starting off this fall with one of my favorite, almost no-cook soups: a Sheet Pan Roasted Tomato-Carrot-Pepper Soup. This bowl of deliciousness brings together juicy tomatoes, earthy sweet carrots and red bell peppers along with roasted onion, garlic (of course!) and basil for a flavor-packed hug.
Just cut the veggies, toss in the oven and blitz for a delicious meal that comes together with such ease and requires minimal prep. Pair with a sandwich or grilled cheese for the complete experience, and on that note, might I recommend my Tandoori Veggie Grilled Cheese? Pairs so so well!
Hope you make this soon and enjoy the chilly weather! As always, send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you do. Bon Appetit 🙂
Sheet Pan Roasted Tomato-Carrot-Pepper Soup
Juicy roasted tomatoes meet earthy carrots, sweet red bell peppers and the goodness of onion and garlic in the tastiest, laziest no-cook soup of your dreams! Cut the veggies, toss on to a sheet pan, blitz and enjoy! Pair with a delicious sandwich or grilled cheese for the complete experience. Happy Fall! 🙂
Ingredients
- 4-6 Roma Tomatoes
- 2-3 Carrots, medium-sized
- 1 Red Bell Pepper
- 1 Red/White Onion, medium-sized
- 1/2 a head of Garlic
- 0.25 cup Olive Oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 1 tsp Smoked Paprika (optional)
- 1 tsp Red Chili Powder (optional)
- Fresh basil leaves, to garnish
- 1 tsp Heavy Cream, to garnish (optional)
Instructions
- Preheat oven to 350 F and prep the veggies in the meantime. Peel the carrots and cut into large pieces, halve/quarter the tomatoes and large dice the onion and bell pepper.
- Cut off the top of a head of garlic. You can use the entire garlic or half of the cloves for this recipe per preference (I used half).
- On a sheet pan, layer on the parchment paper, and toss the veggies on. Drizzle olive oil, salt and pepper and massage onto the veggies.
- In the center of the pan, place the garlic - drizzle some olive oil onto the exposed cloves and then place cut-side down onto the sheet pan. Cover with aluminium foil.
- Place the pan in the oven at 350 F for 30-35 minutes.
- Once done, transfer veggies to a blender. Once the garlic has cooled, squeeze the cloves to get roasted garlic out of the skin and into the blender.
- Blend until smooth (be mindful to release steam every now and then). You can then transfer the mix to a pot over medium heat, add in additional spices - smoked paprika, red chili, basil, a dollop of butter. Add water/vegetable broth to thin out the soup per preference.
- Serve hot with a sandwich/salad or grilled cheese!