The smell of roasted garlic and onions hits you before you even open the oven. Warm, toasty, cozylike a hug in soup form. That’s the magic of sheet pan soup. It’s a TikTok sensation for a reason: big flavor, minimal cleanup, and a total vibe.
This one-pan wonder starts with a medley of roasted vegetables and hearty broth. It’s like your favorite comforting soup took a spa dayless fuss, more flavor. Simply toss everything on a tray, roast, blend, and you’re done. A quick sheet pan dinner that tastes wonderfully homemade.
I crafted this recipe after a particularly busy day, tossing fridge leftovers onto a pan and hoping for the best. To my delight, it worked! Now, it’s a weekly staple in our home. I’ve tested and perfected it, and I’m thrilled for you to discover just how easy and delicious it is.
This roasted vegetable sheet pan soup is pure cozy comfort in a bowl! First off, it’s ridiculously easyperfect for those nights when all you want to do is toss things on a tray and let the oven work its magic. No stovetop juggling, no giant mess. Just one pan, deep flavors, and minimal cleanup.
The combination of roasted red peppers, sweet carrots, and tangy tomatoes gives it that profound, comforting flavor, while the warming spices like smoked paprika and a touch of cayenne add a little magic. And let’s be honest, is it even soup without some melty, buttery grilled cheese croutons? We think not!
Whether you’re looking to impress guests or simply craving a hands-off dinner, this healthy sheet pan recipe is your new best friend. It’s hearty, nostalgic, and secretly packed with nutritious veggies.
Key Ingredients & Tools
Let’s talk about what brings this dreamy soup to life:
Garlic & Onion: Roasting sweetens and deepens their flavors, forming the essential backbone of the soup.
Red Bell Peppers, Carrots, & Tomatoes: Roasting these vegetables intensifies their natural sweetness and adds a smoky deptha total game-changer for soup.
Cauliflower: Contributes a beautiful creaminess without the need for dairy. Trust the process!
Spices: A generous pinch of smoked paprika and a hint of cayenne give it cozy warmth without overpowering the other flavors. Cumin adds an earthy note.
Olive Oil: Essential for roasting, it helps caramelize the vegetables and enhances their taste.
Broth: Use your preferred chicken or vegetable broth to suit your mood or dietary needs.
Lemon Juice: A squeeze at the end brightens all the flavors.
You’ll need: a large sheet pan, a high-powered blender (or immersion blender), and a small saucepan for heating the broth. Don’t forget your soup bowls and all the fixings for those irresistible grilled cheese croutons!
Step-by-Step Instructions
Ready for the easiest, most flavorful soup you’ll ever make? Here’s how it’s done:
Prep the Veggies: Preheat your oven to 400°F (200°C). Arrange the bell peppers, carrots, cauliflower, tomatoes, onion, and a whole head of garlic onto a large sheet pan. Drizzle generously with olive oil and season with salt, smoked paprika, cayenne, and cumin. Toss everything together to ensure an even coating.
Roast Away: Pop that sheet pan into the oven and roast for 40–45 minutes. You’ll know it’s ready when the vegetables are beautifully caramelized, fork-tender, and your kitchen smells like pure comfort!
Heat the Broth: While the veggies roast, gently warm your broth in a small saucepan. Keeping the broth warm ensures your blended soup stays nice and hot.
Blend It Up: Once roasted, carefully transfer the softened vegetables to your blender. Squeeze in the roasted garlic cloves from the entire bulb (or half, if you prefer a milder flavor). Pour in the warm broth and add the fresh lemon juice. Blend until the soup is perfectly silky smooth.
Taste and Adjust: Taste your soup and adjust the seasoning with additional salt or spices if needed. Serve it steaming hot, ideally with homemade grilled cheese croutons, or your favorite crusty bread. Enjoy!
Step
Action
Time
1
Prep vegetables and spices
10 minutes
2
Roast vegetables
40–45 minutes
3
Heat broth
5–10 minutes
4
Blend and season
5 minutes
Pro Tips & Variations
Want to level up your sheet pan soup game? Try these expert tips and tweaks:
Pro Tip: Roast the entire garlic bulb. The extra cloves are incredibly versatileperfect for spreading on toast, stirring into mashed potatoes, or adding depth to other sauces. Waste not, want not!
Spicy Spin: If you crave more heat, add an extra pinch of cayenne before roasting, or drizzle with a high-quality chili oil just before serving.
Texture Tweak: Prefer a chunkier soup? Instead of blending until completely smooth, pulse the blender a few times until you reach your desired consistency.
Dairy-Free Option: For a dairy-free version, use a plant-based butter and vegan cheese alternative for your grilled cheese croutons.
Fancy It Up: Garnish your bowl with a drizzle of extra virgin olive oil, a dollop of Greek yogurt (or a dairy-free alternative), or a sprinkle of fresh herbs like parsley or basil for an elevated finish.
Serving, Storage & Reheating
This roasted veggie soup is perfect for enjoying now, later, or even much later. Here’s how to make it last:
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4–5 days.
Freezer-Friendly: This soup freezes beautifully! Transfer cooled soup to freezer-safe containers or bags and freeze for up to 4–6 months. Thaw it overnight in the fridge before reheating.
Reheating: Gently warm the soup on the stovetop over medium-low heat, stirring frequently, until it’s perfectly cozy and heated through. Easy peasy!
Don’t forget about those grilled cheese croutons! For best results, store them separately in a resealable bag in the fridge for up to three days. They’ll crisp up wonderfully when reheated briefly in the oven or toaster oven.
Expert Insight: The Convenience and Flavor of Sheet Pan Soup
Sheet pan soup simplifies meal prep by roasting all ingredients together, enhancing their natural flavors through caramelization. This method locks in nutrients and reduces cleanup, making sheet pan soup a smart, time-saving choice that doesn’t sacrifice taste or texture.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
How I Finally Nailed the Sheet Pan Soup
This sheet pan soup recipe didn’t come together overnight. I burned the first batch, over-seasoned the next, and learned that roasting the veggies just right was key. After many kitchen tumbles, I’m happy to share the version that warms up my family on the coldest nights with real, cozy comfort.
FAQs ( Sheet Pan Soup )
How long does it take to make Sheet Pan Soup?
This recipe typically takes about 40-50 minutes total, including roasting and simmering. Roasting veggies on the sheet pan usually takes 25-30 minutes, then just 10-15 minutes to combine everything on the stove. It’s a quick sheet pan dinner perfect for busy weeknights.
Can I make this soup ahead of time?
Absolutely. The soup tastes even better the next day as flavors meld nicely. Store it in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently on the stove to avoid overcooking the vegetables.
What vegetables work best for this recipe?
Root vegetables like carrots, potatoes, and onions are ideal for roasting on the sheet pan. You can also add celery or bell peppers for extra flavor. Roasting enhances sweetness, creating a rich base for this healthy sheet pan recipe.
How can I make this meal diet friendly?
Use low-sodium broth to reduce sodium content and load up on non-starchy vegetables. Substitute chicken with tofu or legumes for a vegetarian option. This one pan soup fits easily into many healthy eating plans without sacrificing flavor.
Is it possible to freeze the soup?
Yes, freezing this dish works well. Cool the soup completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently to maintain the roasted vegetable textures and flavors.
Can I add protein to this soup?
Definitely. Adding cooked shredded chicken or sausage after roasting is a simple way to boost protein. You can also toss in canned beans or lentils during the simmering step to make this dish more filling.
Conclusion
Sheet pan soup truly comes together in under an hour, delivering a bowl full of cozy comfort with minimal fuss. You’ll love how those roasted veggies soften to silky perfection, filling your kitchen with warm, inviting aromas that feel like a homemade hug. It’s the kind of comforting meal that makes weeknight dinners feel special without the usual stress.
For a little twist, try adding a splash of cream (or a dairy-free alternative) or a handful of fresh herbs right before servingtrust me, it brightens everything up. Leftovers? Store your soup in the fridge for up to 4 days, or freeze it to enjoy these easy sheet pan meals on a busy night. A tip I learned from my grandmother: always save extra roasted garlic to stir into other dishes for magical flavor boosts.
Now, tell mehave you tried this or have a favorite sheet pan comfort food? Share your photos or kitchen stories below; I love hearing how these recipes find a place in your home. Save this gem for chilly nights and pass it along to your neighborscomfort food tastes better when shared.
This roasted red pepper carrot and tomato sheet pan soup is an easy, hands-off dinner perfect for a Sheet Pan Soup or a Quick Sheet Pan Dinner. Enjoy a healthy and comforting Roasted Vegetable Soup with simple ingredients.
Ingredients
Scale
1 head of garlic
3 red bell peppers halved and deseeded
10 oz carrots cut into 1-inch pieces (~5 large carrots)
½ of a small head of cauliflower roughly chopped
3 small tomatoes quartered
1 small yellow onion cut into wedges
2 tablespoons olive oil
1 ½ teaspoon kosher salt divided
1 teaspoon smoked paprika
⅛ teaspoon cayenne
¼ teaspoon cumin
2 ½ cups chicken or vegetable broth
Juice from 1 lemon (~2 tbsp)
2 slices of bread (we used sourdough)
2–3 slices cheddar or American cheese
1–2 tablespoons butter
Instructions
Preheat oven to 400°F.
Slice off the top of the head of garlic exposing the cloves.
Place bell pepper skin side up carrots cauliflower tomatoes garlic and onion on a large sheet pan.
Drizzle with olive oil and sprinkle with salt smoked paprika cayenne and cumin.
Roast for 40-45 minutes until vegetables are fork tender.
About 10 minutes before vegetables are done heat the broth.
Once vegetables are done add to a blender squeeze out half of the garlic cloves add hot broth and lemon juice blend until smooth.
Taste and add remaining salt if needed.
To make grilled cheese croutons heat butter in pan toast bread until golden and caramelized flip one piece add cheese place other slice cooked side down cover and cook until crispy flip again cook until brown and cheese melted.
Slice grilled cheese sandwiches into small cubes and serve hot with soup.
Notes
If you let the vegetables cool down too much after roasting you may need to reheat the soup on the stovetop before serving
Heat the broth to ensure the final soup is hot
Cut your carrots cauliflower and tomatoes into smaller pieces to ensure even cooking
Make sure your blender is heat safe or leave the lid slightly open when blending
Add any liquid left over in the sheet pan to the blender
Store leftovers in the refrigerator for 4-5 days or freeze for 4-6 months defrost overnight before reheating
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
