Get all the delicious roasted flavor into your soups with a fraction of the effort. Introducing, sheet pan soups! The technique is to take all your favorite veggies, give them a rough chop, spread them out on a sheet pan, and let your oven work its magic. With minimal active time, you’ll be rewarded with veggies that are roasted to perfection—richly flavorful and irresistibly fragrant. The best part? Once your veggies are done roasting, all that’s left to do is blend them into a silky-smooth concoction, heat it up, and serve! It’s that easy! With the prep time cut in half, you can get right to dunking crusty bread into your bowl of pure comfort. So cozy up, and dig in.
Butternut Squash, Apple, and Cheddar Soup
This is autumn warmth served up in a bowl, and it couldn’t be easier to prepare. Simply roast ingredients together on a pan, blitz them up with some broth, and then heat and serve. Cheese and apples pair perfectly on charcuterie boards, in lunch boxes, and even on apple pie. Combining them here is another way to enjoy this winning combo!
Cauliflower Leek Soup
Inspired by classic, potato leek soup, we’ve swapped out the potatoes for cauliflower to create a lower carb version that’s just as satisfying. The whole thing roasts on a sheet pan, then it’s blended, and finally, heated! Parmesan cheese adds nuttiness and umami while the Sichuan chili crisp topping gives it a crave-able kick!