From the Pantry Butler kitchen

Sheet Pan Soup

Name: Sheet Pan Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 head of garlic; 3 red bell peppers, halved and deseeded; 10 oz carrots, cut into 1-inch pieces (~5 large carrots); 1/2 of a small head of cauliflower, roughly chopped; 3 small tomatoes, quartered; 1 small yellow onion, cut into wedges; 2 tablespoons olive oil; 1 1/2 teaspoon kosher salt, divided; 1 teaspoon smoked paprika; 1/8 teaspoon cayenne; 1/4 teaspoon cumin; 2 1/2 cups chicken or vegetable broth; Juice from 1 lemon (~2 tbsp); 2 slices of bread (we used sourdough); 2-3 slices cheddar or American cheese; 1-2 tablespoons butter

4 servings · 10 min prep · 45 min cook · Crowded Kitchen (Lexi)

Ingredients

1 head of garlic
3 red bell peppers, halved and deseeded
10 oz carrots, cut into 1-inch pieces (~5 large carrots)
1/2 of a small head of cauliflower, roughly chopped
3 small tomatoes, quartered
1 small yellow onion, cut into wedges
2 tablespoons olive oil
1 1/2 teaspoon kosher salt, divided
1 teaspoon smoked paprika
1/8 teaspoon cayenne
1/4 teaspoon cumin
2 1/2 cups chicken or vegetable broth
Juice from 1 lemon (~2 tbsp)
2 slices of bread (we used sourdough)
2-3 slices cheddar or American cheese
1-2 tablespoons butter

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