Sheet Pan Soup

400
Sheet Pan Soup

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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