Description
Warm up your chilly evenings with this delightful Green Sheet Pan Soup. Packed with vibrant vegetables and aromatic herbs, this easy-to-make dish brings comfort and flavor to your dinner table. Perfect for busy weeknights or as a starter for gatherings, it’s customizable based on your pantry staples. With minimal cleanup, you’ll savor every spoonful while enjoying the enticing aroma wafting through your kitchen.
Ingredients
Scale
- 2 green bell peppers, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, diced
- 4 cups low-sodium vegetable broth
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh basil, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into bite-sized pieces and place in a large bowl.
- Toss vegetables with olive oil, salt, pepper, thyme, and minced garlic until evenly coated.
- Spread the mixture on a sheet pan lined with parchment paper.
- Roast for about 25 minutes or until tender and caramelized.
- Transfer roasted vegetables to a pot and add vegetable broth; bring to a gentle simmer.
- Stir in lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg