Oven Sheet Pan Soup
A delightful one-pan soup made with roasted vegetables and flavorful broth, perfect for busy weeknights.
Ingredients
Vegetables
- 2 large large carrots, peeled and chopped
- 2 medium medium potatoes, peeled and diced
- 2 ripe ripe tomatoes, chopped
- 1 large large onion, chopped
Broth and Oils
- 4 cups vegetable or chicken broth Adjust according to desired soup consistency
- 3 tablespoons olive oil
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the prepared vegetables (carrots, potatoes, tomatoes, and onion) into uniform bite-sized pieces.
- Spread the chopped vegetables evenly across a large, rimmed sheet pan.
Roasting
- Drizzle olive oil over the vegetables and season with salt, pepper, thyme, and rosemary. Toss gently to coat.
- Place the sheet pan in the preheated oven and roast the vegetables for 30 to 40 minutes, stirring halfway through.
Blending
- Transfer the roasted vegetables to a blender and add the vegetable or chicken broth.
- Blend until smooth, adding more broth if necessary to reach desired consistency.
Serving
- Serve the soup warm in bowls, garnished with croutons, fresh herbs, or a drizzle of olive oil.
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Notes
Feel free to mix up the vegetables based on your preference. Roasting enhances the flavors significantly. Adjust seasoning to taste after blending.