Sheet Pan Soup

Sheet Pan Soup is a clever and low-effort way to make a flavorful, roasted vegetable-based soup using just one pan and a blender. Everything—vegetables, garlic, herbs—gets roasted together to intensify the flavors, then blended into a smooth, warm, comforting soup that’s perfect for chilly evenings or easy meal prep.

Why You’ll Love This Recipe

I love how simple this method is. Roasting the ingredients on a sheet pan gives the soup a deep, rich flavor that I don’t always get with stove-top versions. It also means less cleanup and more flexibility. I can toss in whatever vegetables I have on hand, and the oven does most of the work. It’s a perfect recipe for busy days when I still want something homemade and healthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots

• Tomatoes

• Onion

• Garlic cloves

• Red bell pepper

• Olive oil

• Fresh thyme or rosemary

• Salt

• Black pepper

• Vegetable or chicken broth

• Heavy cream or coconut milk (optional, for creaminess)

Directions

1. I preheat the oven to 425°F (220°C).

2. I chop all the vegetables into even chunks and spread them on a sheet pan. I drizzle everything with olive oil and season with salt, pepper, and fresh herbs.

3. I roast the vegetables for 25–30 minutes, or until they’re tender and slightly caramelized.

4. Once roasted, I transfer the vegetables to a blender or use an immersion blender directly in a pot. I add enough broth to reach my desired consistency and blend until smooth.

5. I pour the blended soup into a pot, warm it over medium heat, and stir in a splash of cream or coconut milk if I want a richer texture.

6. I adjust the seasoning and serve hot, sometimes with a sprinkle of fresh herbs or croutons on top.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prepare, 30 minutes to roast, and 5 minutes to blend and finish. The whole soup is ready in under 45 minutes.

Variations

• I swap in vegetables like zucchini, sweet potatoes, or cauliflower depending on what’s in season.

• For a spicier version, I add a pinch of chili flakes or a roasted jalapeño to the pan.

• I’ve also added cooked lentils or white beans before blending to make it more filling.

• Sometimes I skip the cream and add a spoonful of pesto at the end for a fresh twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stove or in the microwave until hot. It also freezes well—once cooled, I portion it into freezer-safe containers and reheat as needed.

FAQs

What vegetables work best for sheet pan soup?

I like using root vegetables, tomatoes, bell peppers, and onions. They roast well and blend into a creamy, flavorful soup.

Can I make this soup without a blender?

Yes, I use an immersion blender directly in the pot if I have one. Otherwise, I carefully transfer the roasted vegetables and broth to a regular blender in batches.

Is this recipe vegan?

It can be. I use vegetable broth and skip the cream or use coconut milk for a dairy-free version.

Can I add protein to this soup?

Absolutely. I sometimes stir in cooked shredded chicken, lentils, or chickpeas after blending for extra protein.

How do I get a thicker or thinner consistency?

I adjust the amount of broth I add during blending. For a thicker soup, I add less. For a thinner soup, I pour in a bit more until it reaches the consistency I like.

Conclusion

Sheet Pan Soup is a brilliant, hands-off way to make a flavorful homemade soup with minimal effort and maximum taste. I love how customizable it is and how the roasted ingredients elevate the flavor. Whether I’m using up leftover veggies or making a cozy batch for the week, this soup always hits the spot.

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