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Sheet Pan Soup – Spicy Red Pepper Soup

Prep: 10 min
Cook: 45 min
Total: 55 min

Ingredients for 3 servings

  • 3 red bell peppers, seeds removed and chopped
  • 3 tomatoes
  • 1 garlic bulb, top trimmed and wrapped in foil
  • 1 fresno pepper
  • 1 shallot
  • 2 tablespoons olive oil
  • pinch of sea salt & pepper
  • 1 tablespoon The Fit Cook garlicky herb seasoning
  • 2 cups water
  • 1 vegan bouillon cube (I like Not Chick-n brand)
  • 1 bundle spinach
  • sea salt & pepper to taste

Steps

Step 1

Set oven to 400F.

Step 2

Slice the top off the garlic bulb and rub the top with 1 teaspoon olive oil and add a pinch of sea salt. Wrap in foil. Add all ingredients to sheet pan and roast for 35 -40 minutes until soft.

Step 3

Add to a pot along with water. Be sure to remove the stem from the fresno pepper and squeeze out the garlic cloves. Use an immersion to smooth everything together and bring to a gentle simmer and cover for 10 minutes. I like to add a bouillon cube as it simmers for deeper flavor. Lastly, fold in spinach and stir until wilted.

Step 4

Serve immediately!