shared by followers | following

Sheet Pan Soup

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Made in the oven in a sheet pan - roasted vegetable pureed soup


3 TBS olive oil
1 large eggplant, peeled and chopped into 1 inch cubes
3 celery stalks, chopped into 1 inch pieces
3 carrots, chopped into 1 inch pieces
3 shallots, quartered
6 cloves garlic
2 yukon gold pototes, peeled and chopped into 1 inch pieces
1 tsp sea salt
6 cups vegetable or chicken broth
6 sage leaves
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Preheat oven to 425 degrees. In a large bowl, add oil, eggplant, celery, carrots, shallots, garlic, potatoes and salt; toss thoroughly to coat. Spread vegetables onto a large sheet pan and roast for 1 hour, flipping vegetables occasionally, until they begin to brown. Remove pan from oven and let cool. In a blender, add vegetables and broth in manageable batches. Puree, then pass mixture through a strained into a large pot or serving bowl and discard solids. Spoon soup into indvidual bowls, garnish with sage leaves and serve. 202 Calories: 9 gm fat; 26 gm carbohydrates (5 gm fiber); 3 gm protein.

More recipes by mdg_

views icon 340 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In