Easy Vegan Sheet Pan Vegetable Soup

I am absolutely addicted to having a large mug of soup at lunch time. I always have something with it - a half sandwich or wrap, or a serving of hummus with tortilla chips - but the hot soup warms and comforts me. I also like to puree everything as it is easier to sip from a cup. This give me all the flavors without needing a spoon. I have to admit, sometimes the texture is a bit odd. 

When sheet pan soup recipes started popping up in on my web browser, I was instantly intrigued. I decided to set aside one day to make three, then break them into smaller amounts and freeze them.  They were all edible, but had varying degrees of success in terms of flavor. One I didn't care for, so am on the hunt for a different option.

In the end I decided to rework this blog to feature the only  one really worth sharing - the easy sheet pan vegetable recipe from a site called Plant You.  HOWEVER, the first time I made a regular batch, I was hesitant. It called for 3 HEADS of garlic for a recipe that only made 2 servings. While it was delicious, it was a LOT of garlic. When I made it this time I doubled the recipe and only used 2 heads, so 1/3 of the original recipe.  

I have to admit it wasn't quite as good this time, so I will up the garlic a little, but probably will never do the full suggested garlic.  I was sweating it out for days. If that means a little less flavor, I will just have to adjust and find a new element to replace it. And I doubled the recipe this time because it only makes 2 servings. I wanted to make enough to freeze. 

Enjoy!

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Easy Vegan Sheet Pan Vegetable Soup

Small recipe - only 2 servings

Ingredients -

1/2                         Zucchini medium, chopped
1                            Carrot large, chopped
1 1/2 C                  Cherry or grape tomatoes (I used a tri-color mix) 
2 stalks                  Celery chopped
1-1/2 C                  Butternut squash cubed, frozen or fresh (I used fresh)
1                            Red bell pepper seeds removed, chopped
2                            Vine ripened tomatoes halved
3 heads                  Garlic top cut off
2 sprigs                 Parsley
1 T                        Oive oil
2-3 T                     Nutritional yeast
1 tsp                      Salt adjust to taste
1 tsp                      Dried thyme
1-1/2 C                 Unsweetened almond milk

Instructions -

Preheat the oven to 400F.

Add all vegetables to a parchment or foil lined sheet pan. I sprayed with Pam as well to prevent sticking. Sprinkled the veggies with olive oil and toss until all are well coated. Place the pan in the oven for 45 minutes, or until the vegetables are soft. 

Remove from the oven and allow to cool until safe to handle. Squeeze out the garlic heads and throw asway the skin.  Place the garlic cloves and spices in the blender.  Add half the veggies and half the almond milk. Puree until smooth. Pour into a large bowl (or pot if you are going to serve right away).  Repeat with the other half of the veggies and almond milk.  Add to the bowl (or pot) and stir until well combined. If you make a double recipe you will need to do 4 batches. 

Have a taste and adjust the salt and pepper.  If too thick, you can add more almond milk or vegetable broth (I would suggest the vegetable broth).  Ladle into bowls and serve with a big slice of sourdough bread.  OR you can freeze in Ziploc bags or plastic soup containers to eat another day.