Sheet Pan Soup (No Pot Needed)
Recipe video below. This sheet pan soup recipe couldn't get any easier. Once the veggies are in the oven, you can walk away until they're tender and ready for the blender.
Ingredients
- 3 medium carrots, chopped
- 2 medium bell peppers, chopped
- 1 medium sweet potato, peeled and chopped
- ¼ cup olive oil
- 1 teaspoon EACH: Italian seasoning, salt, and pepper
- 1 medium onion, cut in half
- 1 head garlic, top cut off
- 4 strips bacon
- 4 cups chicken stock, warmed
- ½ cup parmesan cheese, more for serving
- ½ cup heavy cream
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Add the carrots, peppers, and sweet potato to a baking dish, drizzle with the olive oil, sprinkle with Italian seasoning, salt, and pepper, and mix well. Nestle the onion halves and garlic in the veggies and then drizzle a little extra olive oil over the top of them. Lay the bacon strips over the veggies.3 medium carrots, 2 medium bell peppers, 1 medium sweet potato, ¼ cup olive oil, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 1 medium onion, 1 head garlic, 4 strips bacon
- Roast in your oven for 35-40 minutes, until the veggies are tender.
- Remove 2 bacon strips and crumble them for topping the soup.
- Let the garlic cool slightly and then squeeze the cloves from the skin. Transfer all the roasted vegetables and the remaining 2 slices of bacon to your blender, add the warmed stock and parmesan, and blend until smooth.4 cups chicken stock, ½ cup parmesan cheese
- Blend in the cream and then season to taste with salt and pepper. Serve with the crispy bacon on top.½ cup heavy cream
Notes
Blender: I have an old, 8-cup Vitamix blender, and this recipe fills it right up. If your blender has a smaller capacity, blend the soup in batches. If you don't have a blender, you'll need to pull out a pot and use an immersion blender instead.
Warm broth: You can warm this up in the microwave. If you have a high-powered blender, most will warm up the soup if you blend for several minutes.
Bacon: You could swap the pork bacon for beef bacon or turkey bacon - each would add their flavor to the soup. Omitting the bacon entirely will reduce the flavor a lot, so you'll likely want to add more salt, cheese, and cream.
To serve: I almost always make some garlic bread to serve with this soup, as it can be baked in the oven alongside the veggies.
Calories: 552kcal, Carbohydrates: 34g, Protein: 17g, Fat: 39g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.03g, Cholesterol: 64mg, Sodium: 1346mg, Potassium: 866mg, Fiber: 5g, Sugar: 13g, Vitamin A: 18073IU, Vitamin C: 85mg, Calcium: 232mg, Iron: 2mg