Chop, roast, blend: Creamy, hearty Sheet Pan Soup is the easiest you’ll ever make

It’s Sunday afternoon and I want to take a nap, but my to-do list is calling.

There’s laundry to be done and bills to be paid. The floors need washing. I need to shovel the driveway and take out the garbage.

Oh, and I want to make some soup.

So let’s crank up the oven and make the easiest soup there is — sheet pan soup. All you have to do is chop up some vegetables, pop them in the oven for 45 minutes, dump everything into a blender with broth and coconut milk and — voilà — you have a hearty, creamy, deeply satisfying concoction.

That’s exactly what I did. I quartered an onion and a couple of red peppers. I had pre-chopped cauliflower and butternut squash waiting in the fridge, which made things even easier. Everything fit neatly onto two sheet pans, where I drizzled the vegetables with olive oil and added a generous smear of red curry paste. (Go easy if you can’t take the heat.)

Then I walked away and tackled my chores while the oven did the heavy lifting. Once the vegetables were tender and lightly caramelized, I blended them with warm broth and coconut milk, working in batches and taking care with the hot soup.

By the time the floors were clean and the driveway was shoveled, dinner was done, too. A bowl of this soup — rich, fragrant and comforting — felt like a nice reward for a very productive Sunday.

Best of all, I even had time for a nap.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

•••

Sheet Pan Soup

3 large red bell peppers, halved and seeded

1 medium butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)

4 cups (2-inch) cauliflower florets

1 large yellow onion, peeled and quartered

1 tablespoon Thai red curry paste

3 tablespoons olive oil

1 teaspoon kosher salt, plus more as needed

2½ cups low-sodium vegetable broth, warmed, plus more as needed

½ cup unsweetened coconut milk or cream

1 medium lime, cut into wedges

Heat the oven to 400°F. Place 3 halved and seeded large red bell peppers skin-side up, 1 chopped medium butternut squash, 4 cups cauliflower florets, and 1 large peeled and quartered yellow onion on a rimmed baking sheet. (It’s OK if there is some overlap, but you might need two sheets.) Arrange into an even layer. Dollop 1 tablespoon Thai red curry paste onto a piece of vegetable (no need to mix). Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt.

Roast until the vegetables are fork-tender and browned in spots, 40 to 45 minutes.

Transfer the vegetables to a blender. Add 2½ cups warm low-sodium vegetable broth and ½ cup unsweetened coconut milk. Blend until smooth. Blend in more broth as needed if the soup is too thick.

Taste and season with more kosher salt and/or more curry paste as needed.

Divide into bowls and serve with lime wedges.

Serves 4.

— Adapted from thekitchn.com