It can be incredibly challenging to create simple, quick, nourishing meals and pass the kid’s test!
This past winter, I discovered one of the most delicious comfort meals I make once a week. I have since modified the recipe to my family’s loving—even my husband frequently requests “the soup” and he is not big on veggies…so this felt like a BIG win.
If you are like me, always on the hunt for healthy, yet mouth-watering recipes that don’t require an entire day to prepare (not to mention the dozens of dishes afterward), then my protein-packed, Creamy Tomato Veggie Sheet Pan Soup is for you!
All you’ll need to get started are one cutting board, an 18-in x 13-in sheet pan for roasting the veggies and feta cheese, and a classic blender to combine all of the ingredients with vegetable broth smoothly. Talk about an immune system booster amid flu season!
Go ahead and pre-heat the oven to 375 degrees. You want the roast to be “low and slow” to allow all of the flavors on the pan to really develop. Once you’ve pulled out your cutting board, wash your tomatoes, bell pepper, and onion. Begin chopping the vegetables into large pieces, since the blender will do the bulk of the chopping for you—just be sure to lay all of the cut pieces evenly on the sheet pan. Then, you’ll cut off the very top of a garlic bulb and set it among the chopped vegetables. You want the garlic to caramelize in the bulb because the sweet garlic aroma adds a beautiful depth to the overall flavor.
Once your oven is preheated and all of the veggies are on the sheet pan, open your block of feta and set the block in the very center of the pan. The pan will then go in the oven for 50-55 minutes. I recommend checking the oven at approximately 45 minutes.
When the sheet pan veggies and feta have roasted and become soft and aromatic, you will put everything from the pan, EXCEPT for the garlic bulb, into your blender. Depending on the size of your blender, you may need to eyeball the amount of vegetable broth poured in. Note that you should always pour the broth in after the items from the pan, to reduce the risk of overfilling the blender.
Now that you have done the initial blend, use a fork and remove or squeeze all of the caramelized garlic cloves into the soup. Blend again until smooth.
My family loves pairing the soup with a large slice of buttered sourdough bread! Feel free to experiment with texture and add in croutons or garnish with basil or microgreens. Dip and Enjoy!
Want more recipe inspo?! Check out our Pinterest!
