Easy sheet pan soup
Whip this recipe up in a flash, either on the stove, in the oven, or on the fire.
HANDS-ON TIME 10 minutes | TOTAL TIME 30 minutes | SERVES 4
INGREDIENTS
Soup
1 red bell pepper, deseeded and cut into pieces
1 red onion, peeled and cut into 8 pieces
4 cm piece ginger, peeled and cut in half
600 g carrots, peeled, cut into 5 cm pieces
250 g cherry tomatoes, cut in half
4 sprigs fresh thyme
¼ cup olive oil, plus more for drizzling
1 tsp ground cumin
Flaky sea salt
4 tsp chicken stock powder
1 litre boiling water
½ cup pouring cream
Freshly ground pepper
Cheese toastie
2 cups grated mozzarella
2 cups grated Cheddar
8 slices of bread of choice
Butter to spread
METHOD
Soup
PREHEAT the oven to 240°C.
COMBINE chopped pepper, onion, ginger, carrots, tomatoes, and thyme on a large baking tray.
DRIZZLE over olive oil and sprinkle with ground cumin and season with flaky salt. Toss to coat and roast until tender and charred in spots (about 30 minutes).
PREPARE your stock and cheese toasties.
COMBINE chicken stock powder and boiling water together in a heatproof jug and mix until dissolved.
TRANSFER roasted vegetables to a blender. Add chicken stock liquid and cream, and season with freshly ground black pepper. Blend on low until pureed, then increase speed to medium-high and blend until smooth. If the soup is too thick, thin it with up to 1 cup water. Season to taste.
Cheese toastie
COMBINE the two cheeses in a bowl.
ADD ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously. COOK in a non-stick pan, over medium heat until the cheese is melted and the toasties are golden brown on both sides.
LADLE soup into bowls. Drizzle with olive oil and cream. Season with black pepper; serve alongside cheese toasties.
FOOD TEAM TIP: You can also make this dish on the fire, using a potjie and/or braai pan.
Easy sheet pan soup
Ingredients
- Soup
- 1 red bell pepper, deseeded and cut into pieces
- 1 red onion, peeled and cut into 8 pieces
- 4 cm piece ginger, peeled and cut in half
- 600 g carrots, peeled, cut into 5 cm pieces
- 250 g cherry tomatoes, cut in half
- 4 sprigs fresh thyme
- ¼ cup olive oil, plus more for drizzling
- 1 tsp ground cumin
- Flaky sea salt
- 4 tsp chicken stock powder
- 1 litre boiling water
- ½ cup pouring cream
- Freshly ground pepper
- Cheese toastie
- 2 cups grated mozzarella
- 2 cups grated Cheddar
- 8 slices of bread of choice
- Butter to spread
Instructions
Soup
PREHEAT the oven to 240°C.
COMBINE chopped pepper, onion, ginger, carrots, tomatoes, and thyme on a large baking tray.
DRIZZLE over olive oil and sprinkle with ground cumin and season with flaky salt. Toss to coat and roast until tender and charred in spots (about 30 minutes).
PREPARE your stock and cheese toasties.
COMBINE chicken stock powder and boiling water together in a heatproof jug and mix until dissolved.
TRANSFER roasted vegetables to a blender. Add chicken stock liquid and cream, and season with freshly ground black pepper. Blend on low until pureed, then increase speed to medium-high and blend until smooth. If the soup is too thick, thin it with up to 1 cup water. Season to taste.
Cheese toastie
COMBINE the two cheeses in a bowl.
ADD ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously. COOK in a non-stick pan, over medium heat until the cheese is melted and the toasties are golden brown on both sides.
LADLE soup into bowls. Drizzle with olive oil and cream. Season with black pepper; serve alongside cheese toasties.
Notes
FOOD TEAM TIP: You can also make this dish on the fire, using a potjie and/or braai pan.
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ALSO SEE: No waste vegetable soup
