Sheet Pan Soup (No Pot Needed)

Ingredients

• 3 medium carrots (chopped)
• 2 medium bell peppers (chopped)
• 1 medium sweet potato (peeled and chopped)
• ¼ cup olive oil
• 1 teaspoon EACH: Italian seasoning, salt, and pepper
• 1 medium onion (cut in half)
• 1 head garlic (top cut off)
• 4 strips bacon
• 4 cups chicken stock (warmed)
• ½ cup parmesan cheese (more for serving)
• ½ cup heavy cream

Instructions

1. 1

   prep veggies: Preheat your oven to 400 degrees Fahrenheit. Add the carrots, peppers, and sweet potato to a baking dish, drizzle with the olive oil, sprinkle with Italian seasoning, salt, and pepper, and mix well. Nestle the onion halves and garlic in the veggies and then drizzle a little extra olive oil over the top of them. Lay the bacon strips over the veggies.

2. 2

   roast veggies: Roast in your oven for 35-40 minutes, until the veggies are tender.

3. 3

   crumble bacon: Remove 2 bacon strips and crumble them for topping the soup.

4. 4

   blend soup: Let the garlic cool slightly and then squeeze the cloves from the skin. Transfer all the roasted vegetables and the remaining 2 slices of bacon to your blender, add the warmed stock and parmesan, and blend until smooth.

5. 5

   add cream: Blend in the cream and then season to taste with salt and pepper. Serve with the crispy bacon on top.