Soup season is here, and we’re making it easy.
Forget standing over the stove for hours. These sheet pan soups start with a handful of simple ingredients, a flavorful Benissimo oil and a little time in the oven. Once your vegetables are roasted and caramelized, just blend everything together for a cozy, homemade soup with surprisingly little effort.
Think of it as our favorite soup-season formula:
Toss. Roast. Blend. Enjoy.
From classic tomato to creamy butternut squash to a warm carrot and ginger, here are three easy soups to add to your fall rotation.
Roasted Tomato, Basil & Sundried Tomato Soup
This isn't your average tomato soup.
Roasting a mix of tomatoes, onion and garlic brings out their natural sweetness and gives the soup a rich, savory depth. Add Benissimo Basil & Sundried Tomato Oil and Sundried Tomato Seasoning, and you've got big tomato flavor without a long list of ingredients.
What You'll Need
- A mix of fresh tomatoes, such as Roma, cherry or heirloom
- 1 yellow or Vidalia onion
- 4–6 cloves garlic
- Benissimo Basil & Sundried Tomato Oil
- Benissimo Sundried Tomato Seasoning
- 1 can coconut milk, or milk of your choice
- Salt, to taste (*note Benissimo Sundried Tomato Seasoning contains salt)
How to Make It
1. Get roasting.
Preheat your oven to 425°F. Roughly chop the tomatoes and onion and add them to a sheet pan with the garlic cloves.
Drizzle generously with Benissimo Basil & Sundried Tomato Oil and sprinkle with Benissimo Sundried Tomato Seasoning. Toss everything together until well coated.
2. Roast until caramelized.
Roast for 30–40 minutes, or until the tomatoes and onions are soft and beginning to brown around the edges.
3. Blend it up.
Transfer the roasted vegetables to a blender. Add coconut milk and blend until smooth and creamy. Add more milk as needed to reach your preferred consistency.
4. Finish with a drizzle.
If needed, gently reheat the soup on the stove. Ladle into bowls and finish with another drizzle of Benissimo Basil & Sundried Tomato Oil.
Soup season tip: Don't worry about using just one type of tomato! A combination of Roma, cherry and heirloom tomatoes makes this soup extra flavorful and is a great way to use up whatever you have on hand.
Roasted Butternut Squash Soup
Nothing says fall quite like a bowl of creamy butternut squash soup.
This version keeps things wonderfully simple. Butternut squash, onion and garlic get roasted until tender and caramelized, then blended with vegetable broth for a smooth, comforting soup.
The secret ingredient? Benissimo Roasted Garlic Oil, infused with rosemary, thyme and garlic, so you can add layers of savory flavor without pulling half the spice cabinet out of your pantry.
What You'll Need
- 1 large butternut squash, peeled, seeded and cubed
- 1 yellow onion, roughly chopped
- 4–6 cloves garlic
- Benissimo Roasted Garlic Oil
- Vegetable broth
- Salt and black pepper, to taste
How to Make It
1. Prep your sheet pan.
Preheat your oven to 425°F. Add the cubed butternut squash, onion and garlic to a sheet pan.
Drizzle generously with Benissimo Roasted Garlic Oil and season with salt and black pepper. Toss everything together until well coated.
2. Roast away.
Roast for 30–40 minutes, stirring once halfway through, until the squash is fork-tender and caramelized around the edges.
3. Blend until creamy.
Transfer the roasted vegetables to a blender and add vegetable broth. Blend until smooth, adding more broth until the soup reaches your desired consistency.
4. Warm and serve.
Transfer the soup to a pot and gently reheat if needed. Taste and adjust the salt and pepper, then finish with a drizzle of Benissimo Roasted Garlic Oil.
Easy upgrade: Top each bowl with toasted pumpkin seeds for a little crunch.
Roasted Carrot & Ginger Soup
Sweet roasted carrots, warm ginger and savory garlic come together in this simple soup that's cozy enough for a chilly fall evening but easy enough for a weeknight dinner.
For the seasoning, we're keeping things simple with Benissimo Wicked Good Salt, a savory blend of salt, garlic, onion, black pepper and Italian seasoning. Pair that with Benissimo Roasted Garlic Oil, and you have everything you need to give the roasted carrots plenty of flavor.
What You'll Need
- 1½–2 lbs. carrots, peeled and roughly chopped
- 1 yellow onion, roughly chopped
- 3–4 cloves garlic
- 1–2-inch piece fresh ginger, peeled
- Benissimo Roasted Garlic Oil
- Benissimo Wicked Good Salt
- Vegetable broth
How to Make It
1. Toss and roast.
Preheat your oven to 425°F. Add the carrots, onion, garlic and ginger to a sheet pan.
Drizzle generously with Benissimo Roasted Garlic Oil and sprinkle with Benissimo Wicked Good Salt. Toss everything together until well coated.
2. Let the oven do the work.
Roast for 30–35 minutes, or until the carrots are tender and beginning to caramelize around the edges.
3. Blend until smooth.
Transfer the roasted vegetables to a blender and add vegetable broth. Blend until smooth and creamy, adding more broth until you reach your preferred consistency.
4. Serve it up.
Transfer the soup to a pot and gently reheat if needed. Taste and add a little more Wicked Good Salt if desired.
Finish each bowl with a drizzle of Benissimo Roasted Garlic Oil for an extra hit of savory, garlicky flavor.
Your New Soup-Season Formula
Once you've made one sheet pan soup, you'll start seeing the possibilities everywhere.
Choose your vegetables.
Tomatoes, butternut squash, carrots, sweet potatoes, cauliflower, peppers... the sheet pan is your oyster.
Add a flavorful oil.
This is where Benissimo does the heavy lifting. A good infused oil gives your vegetables plenty of flavor as they roast—and makes an easy finishing drizzle, too.
Season generously.
Keep it simple with a favorite seasoning blend or a few pantry staples.
Roast until caramelized.
Don't rush this part! Those browned, roasted edges are what give your soup its rich flavor.
Blend until creamy.
Add broth, milk or coconut milk and blend until you've reached your ideal consistency.
Finish with flavor.
A final drizzle of Benissimo oil makes every bowl a little more delicious.
So grab a sheet pan, turn on the oven and get cozy.
Soup season just got a whole lot easier.
