It smells like every green thing in the fridge just had a spa dayand I mean that in the best way. When this Super Green Sheet Pan Soup is roasting, the kitchen goes full cozy. It’s blowing up on Pinterest and reels for a reason: one pan, total veggie glow-up.
This bowl starts with fresh broccoli, zucchini, and spinachroasted until sweet and golden, then blended into something silky and bright. It’s like if a green smoothie and your grandma’s Sunday soup teamed up for an easy weeknight win. Full details in the blog!
I first made this on a Tuesday that didn’t deserve a whole mess of dishes. Roasted everything, blended quick, and even my greens-resistant kid slurped it. I’ve tested swaps, storage, and sneaky add-ins. You’ll love the secret drizzle at the end!
This Super Green Sheet Pan Soup is an easy and healthy sheet pan meal packed with nutritious vegetables. Enjoy a delicious green vegetable soup perfect for a clean eating soup or a sheet pan dinner. It’s a flavorful one pan green soup everyone will love.
Ingredients
Scale
3 tbsp olive oil
1 large leek trimmed washed & cut into 1” pieces
1 head garlic
½ of a head of cauliflower chopped into florets
½ of a head of broccoli chopped into florets
1 medium-large zucchini diced
2 medium Yukon gold potatoes peeled and diced
1 ½–2 teaspoon kosher salt divided
½ tsp black pepper
3 cups chicken or vegetable broth
1 cup frozen peas
Juice from 1 large lemon (3 tbsp)
2 cups spinach
3 tbsp fresh parsley
Optional ¼ teaspoon red pepper flakes
1–2 tablespoon butter
2 slices of bread (we used sourdough)
4 slices pepper jack cheese
2 tbsp pesto
Instructions
Preheat oven to 400˚F.
Slice off the top of the head of garlic exposing the cloves.
Place the leeks cauliflower broccoli zucchini potatoes and garlic on a large sheet pan drizzle with olive oil 1 teaspoon salt and pepper and toss gently.
Roast for 30 minutes until all vegetables are fork tender.
About 10 minutes before the vegetables are done add the broth and peas to a small pot and heat until simmering.
Add all of the vegetables only add half of the garlic cloves to a blender along with the hot broth peas lemon juice spinach parsley remaining ½-1 teaspoon salt and red pepper flakes and blend until smooth.
To make grilled cheese croutons add butter to a pan over medium low heat begin toasting bread in the pan until it is golden brown and caramelized then flip one piece over and add 2 cheese slices to the caramelized surface spread the pesto on top of the cheese then place the other 2 cheese slices on top place the other slice cooked side down on top of the cheese.
Cover with a lid cook until bottom is brown and crispy then flip again and cook until other side is brown and crispy and cheese is completely melted remove from heat and slice into small cubes.
Notes
Heat the broth to ensure final soup is hot before blending
Use a heat safe blender or allow steam to escape when blending
Croutons are optional but add crunch
Store leftovers in the refrigerator 4-5 days or freeze 4-6 months defrost overnight before reheating
For crisp tops, broil 2–3 minutes at the end
Prep Time:10 minutes
Cook Time:30 minutes
Category:Soups
Method:Baked
Cuisine:American
Nutrition
Serving Size:1 bowl
Calories:298
Sugar:7.3 g
Sodium:952.2 mg
Fat:11.3 g
Carbohydrates:46.5 g
Fiber:6.2 g
Protein:7.8 g
Why This Super Green Sheet Pan Soup is a Family Favorite
This soup has “cozy weeknight” written all over itsimple, hearty, and packed with feel-good flavors. It’s everything we love about comfort food but with a fresh, bright twist. Roasting the veggies brings out their natural sweetness (hello, caramelized edges!), and blending them turns the soup into a silky dream.
Plus, it’s all made on a single sheet pan, which means fewer dishes, more time to relax while everything roasts, and a kitchen that smells absolutely amazing. The grilled cheese croutons? Oh, those are like the warm hug you didn’t know your bowl needed.
This recipe is nostalgic enough to feel like home, but practical for today’s busy schedules. Whether you’re sneaking more green into dinner or just want a satisfying meal, this one’s a keeper.
Key Ingredients and Tools You’ll Need
We’re keeping it simple with the good stuff on hand! Here’s what you’ll need for this roasted green veggie soup:
Veggies: Leeks, zucchini, broccoli, cauliflower, potatoes, spinach, and frozen peas. Each one brings its own magic, from creaminess to that signature green touch.
Seasoning: Olive oil, kosher salt, black pepper, and optional red pepper flakes for a little kick.
Broth: Chicken or vegetable broth keeps the soup light while adding flavor. Go for veggie broth to keep it vegetarian.
Extras: Fresh parsley and a squeeze of lemon juice to brighten everything up.
Pesto Grilled Cheese: Sourdough bread, sharp pepper jack cheese, butter, and pesto for those golden, melty croutons.
For tools, you’ll need a large sheet pan, a blender (heat-safe!), and a small pot. That’s itkeeping it fuss-free is the goal!
How to Make This Roasted Green Veggie Soup
Don’t be scaredthis soup is crazy easy to pull together. Here’s how:
Prep and Roast: Preheat your oven to 400°F. Toss leeks, broccoli, cauliflower, zucchini, potatoes, and a whole head of garlic (top 1/4 sliced off to expose cloves) onto a sheet pan. Drizzle with olive oil, season with salt and pepper, give it a quick toss, and roast for 30 minutes until tender and golden.
Get the Broth Ready: About 10 minutes before the veggies are done, bring the broth and peas to a gentle simmer on the stove.
Blend to Perfection: Add the roasted veggies (squeeze half the garlic cloves out of their peel), hot broth, peas, spinach, parsley, lemon juice, and red pepper flakes into a blender. Blend until smooth and creamy.
Make Grilled Cheese Croutons: Toast two slices of bread with butter until golden. Melt pepper jack cheese in between with a layer of pesto for good measure. Cut into cubes and get ready to sprinkle joy on your soup!
Pro Tip: Let your blender vent steam while blending to avoid any kitchen “oops” moments!
Swaps and Variations to Make it Your Own
This soup is flexible enough to fit your mood or pantry. Try out these ideas:
Veggie swaps: Don’t have cauliflower? Use extra broccoli or toss in some carrots for added sweetness. But keep the potatoesthey make it creamy!
Herbs: Swap parsley for basil or cilantro, or skip it completely if you prefer a simpler flavor.
Pesto options: Use store-bought basil pesto, or try a nut-free version if needed.
Cheese: Cheddar or mozzarella works if pepper jack isn’t your thing.
Shortcut: Skip the grilled cheese croutons and serve with crusty bread for dipping.
How to Serve and Store This One-Pan Green Soup
This vibrant, creamy soup is perfect served warm with grilled cheese croutons floating on top. Consider adding an extra squeeze of lemon or a drizzle of olive oil just before serving for that final pop of flavor.
Leftovers? No problemthis soup keeps well! Here’s how:
Storage Method
How To
Lasts For
Refrigerator
Store in an airtight container.
4–5 days
Freezer
Pour into a freezer-safe container and leave room for expansion.
Up to 6 months
Reheating: Warm in a pot over low heat, stirring occasionally. If the soup thickened in storage, add a splash of water or broth to thin it back out.
Expert Insight: The Power of the Super Green Sheet Pan Soup
This Super Green Sheet Pan Soup isn’t just delicious; it’s a smart way to eat well. Roasting vegetables on a sheet pan concentrates their flavors and helps retain their nutrients, offering a bounty of vitamins without overcooking. With a vibrant mix of greens, you’re packing in antioxidants and fiber, making this a truly nourishing and incredibly efficient meal.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Making of My Super Green Sheet Pan Soup
It took several rounds of tweaking to get this Super Green Sheet Pan Soup just right. I learned the hard way that roasting those greens too long turns them bitter, while undercooking leaves everything soggy. After a few experiments, this version finally hits that perfect balance of fresh, hearty, and cozy.
FAQs ( Super Green Sheet Pan Soup )
How do I make Super Green Sheet Pan Soup?
Start by roasting a mix of fresh green vegetables on a sheet pan with olive oil and seasoning for about 20-25 minutes. Then, blend the roasted veggies with broth until smooth. Finish by simmering the mixture briefly and adjusting seasoning to taste for a rich, healthy soup with deep flavor.
Can I use frozen vegetables in this recipe?
Frozen veggies can work in a pinch but fresh vegetables roast better on the sheet pan, giving the soup a richer flavor and better texture. If using frozen, thaw and pat dry before roasting to avoid excess moisture and potentially dilute the taste of this meal.
What are good substitutions for green vegetables?
Kale, spinach, and broccoli are great options, but you can also use collard greens or Swiss chard depending on availability. These swaps keep the soup vibrant and nutritious while maintaining the roasted green veggie soup’s signature flavor.
How can I make this soup more filling?
Add cooked beans, lentils, or a scoop of cooked quinoa when blending or serving. These additions boost protein and fiber, turning this clean eating soup into a satisfying sheet pan dinner for any mealtime.
Can I make this soup ahead of time?
This dish is ideal for meal prep. Store it in an airtight container in the fridge for up to 4 days or freeze portions for later. Reheat gently on the stove to preserve its vibrant green color and fresh flavor.
Conclusion
Super Green Sheet Pan Soup comes together in just about an hour, with minimal effort and maximum comfort. You’ll love how those roasted veggies melt into a creamy, cozy hug in a bowl, filling your kitchen with that irresistible, slightly caramelized green aroma. It’s smooth, bright, and just the right kind of satisfying for any night that calls for easy, nourishing comfort.
Feel free to play aroundswap parsley for basil or toss in extra potatoes for a richer texture. Leftovers reheat beautifully; just add a splash of broth if it gets too thick. Here’s a little kitchen secret from my experience: letting the garlic roast softens its bite and brings a subtle sweetness that turns this healthy sheet pan meal into a real treat.
I’d love to heardid this one remind you of any green veggie soups from your childhood or kitchen adventures? Snap a pic, share your tweaks, or save this easy sheet pan soup for a rainier day. Cozy moments like these belong on your table and in your heart (and yes, your Pinterest boards too!).
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.
