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    Sheet Pan Soup

    360
    Sheet Pan Soup

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

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    Directions

    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.


    Nutrition

    More recipes by mdg_

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