Description
Easy and flavorful Sheet Pan Cod Soup recipe with roasted vegetables and flaky cod in a light broth. Ready in under an hour!
Ingredients
Scale
- 1.5 lbs cod fillets, skin removed, cut into 2 inch pieces
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups chicken broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the onion, carrots, celery, and bell pepper with olive oil, salt, pepper, oregano, and red pepper flakes (if using).
- Spread the vegetables evenly on a large sheet pan.
- Roast the vegetables for 20 minutes, or until they begin to soften.
- Remove the sheet pan from the oven and stir in the minced garlic and diced tomatoes.
- Gently nestle the cod pieces among the vegetables on the sheet pan. Drizzle with a little more olive oil and season lightly with salt and pepper.
- Return the sheet pan to the oven and roast for another 10 12 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature of the cod should reach 145°F (63°C).
- Transfer the roasted vegetables and cod to a large pot or Dutch oven.
- Pour in the chicken broth and bring to a simmer over medium heat. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: cod, sheet pan, soup, easy, healthy