Sheet Pan Soup

Warm, cozy, and brimming with roasted flavors, this Sheet Pan Soup is the perfect meal for chilly evenings. Imagine the scent of caramelized vegetables filling your kitchen as you slide the pan from the oven, the golden edges of roasted carrots and potatoes peeking through a savory broth, promising comfort in every spoonful. Trust me, you’re going to love this.

Behind the Recipe

This recipe started on a hectic weeknight when I wanted a wholesome, hearty soup without spending hours stirring pots. Roasting the vegetables on a sheet pan first brings out deep, natural sweetness and rich flavors, making the soup both comforting and flavorful. Every spoonful feels like a hug in a bowl.

Recipe Origin or Trivia

Sheet pan cooking has grown in popularity for its simplicity and efficiency, combining roasting and simmering to extract maximum flavor. Traditionally, roasting vegetables first was a technique used in European kitchens to deepen flavors before adding broth, giving soups a naturally sweet and savory balance that home cooks adore.

Why You’ll Love Sheet Pan Soup

Versatile: Works with a wide range of vegetables and proteins, making it easy to adapt to whatever you have on hand.

Budget-Friendly: Uses simple, everyday ingredients while creating a dish that feels indulgent and satisfying.

Quick and Easy: Roasting vegetables and simmering them in broth saves time without compromising flavor.

Customizable: Swap out vegetables or add herbs and spices to match your taste preferences.

Crowd-Pleasing: The rich, roasted flavors appeal to adults and kids alike.

Make-Ahead Friendly: Prepare the roasted vegetables in advance and simmer when ready to eat.

Great for Leftovers: Flavors deepen over time, making leftovers even more delicious the next day.

Chef’s Pro Tips for Perfect Results

Roast vegetables evenly for consistent flavor.
Use a mix of root vegetables for natural sweetness.
Taste and adjust seasoning after simmering to ensure balance.
Add a squeeze of lemon or a drizzle of olive oil before serving for brightness.

Kitchen Tools You’ll Need

Sheet Pan: Essential for roasting vegetables evenly.
Large Soup Pot: For simmering the roasted vegetables and broth.
Sharp Knife: Ensures clean, uniform cuts for even cooking.
Wooden Spoon: For gentle stirring without damaging vegetables.
Measuring Cups and Spoons: For precise seasoning and broth measurements.

Ingredients in Sheet Pan Soup

1. Carrots: 3 medium, sliced into rounds to add natural sweetness and color.
2. Potatoes: 2 medium, diced to provide hearty texture and body to the soup.
3. Red Bell Pepper: 1 large, chopped for a subtle sweetness and vibrant hue.
4. Zucchini: 1 medium, sliced to add tender texture and moisture.
5. Onion: 1 medium, chopped to provide aromatic depth.
6. Garlic Cloves: 3, minced for rich flavor infusion.
7. Olive Oil: 2 tablespoons, to help roast vegetables evenly and enhance flavor.
8. Vegetable Broth: 4 cups, to create a savory base that ties all ingredients together.
9. Fresh Thyme: 2 teaspoons, for earthy, aromatic notes.
10. Salt and Pepper: To taste, for seasoning and balance.

Ingredient Substitutions

Carrots: Parsnips or sweet potatoes.
Potatoes: Butternut squash or turnips.
Zucchini: Yellow squash.
Vegetable Broth: Chicken broth or water with bouillon.
Fresh Thyme: Dried thyme or rosemary.

Ingredient Spotlight

Carrots: Bring natural sweetness and vibrant color, making the soup visually appealing and flavorful.
Vegetable Broth: Forms the backbone of the soup, infusing all roasted ingredients with depth and richness.

Instructions for Making Sheet Pan Soup

1. Preheat Your Equipment: Preheat your oven to 425°F (220°C) to ensure perfect roasting.
2. Combine Ingredients: Toss carrots, potatoes, red bell pepper, zucchini, onion, and garlic with olive oil, salt, pepper, and thyme.
3. Prepare Your Cooking Vessel: Spread vegetables evenly on a large sheet pan lined with parchment paper.
4. Assemble the Dish: Roast vegetables in the oven for 25-30 minutes until golden and tender.
5. Cook to Perfection: Transfer roasted vegetables to a large soup pot, add vegetable broth, and simmer for 10 minutes to blend flavors.
6. Finishing Touches: Adjust seasoning with salt and pepper, and stir in fresh herbs if desired.
7. Serve and Enjoy: Ladle soup into bowls, drizzle with olive oil, and serve warm with crusty bread if desired.

Texture & Flavor Secrets

The roasted vegetables create a natural sweetness and slight caramelization, which contrasts beautifully with the savory broth. The soft, tender chunks of vegetables against a silky liquid create an irresistible combination, and fresh herbs add bright, aromatic layers.

Cooking Tips & Tricks

• Roast vegetables in a single layer to ensure even browning.
• Use a mix of textures like starchy potatoes and soft zucchini for contrast.
• Stir halfway through roasting for uniform color and flavor.

What to Avoid

• Overcrowding the sheet pan, which leads to steaming rather than roasting.
• Adding broth too early, which can dilute roasted flavors.
• Underseasoning, always taste and adjust before serving.

Nutrition Facts

Servings: 4
Calories per serving: 180
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

Roast vegetables ahead of time and store in an airtight container in the fridge. Simmer with broth when ready to eat. Leftovers can be frozen for up to 3 months and reheated gently on the stove.

How to Serve Sheet Pan Soup

Serve with a slice of warm, crusty bread or a sprinkle of grated cheese for extra comfort. Pair with a simple side salad to lighten the meal.

Creative Leftover Transformations

Use leftover roasted vegetables in frittatas, grain bowls, or as a filling for savory pies. Blend leftovers into a creamy puree for a warming lunch.

Additional Tips

Add a splash of lemon juice or vinegar before serving to enhance flavors. Garnish with fresh herbs or a drizzle of olive oil for visual appeal.

Make It a Showstopper

Serve in individual bowls with roasted vegetables on top for color contrast. Sprinkle microgreens or freshly cracked pepper for a gourmet touch.

Variations to Try

1. Spicy Version: Add crushed red pepper flakes and smoked paprika.
2. Creamy Version: Stir in coconut milk or cream before serving.
3. Protein Boost: Add cooked chickpeas or shredded chicken.
4. Mediterranean Twist: Include olives, sun-dried tomatoes, and feta.
5. Autumn Harvest: Swap in butternut squash and parsnips.

FAQ’s

1. Can I make this soup vegan?
   Yes, simply ensure your broth is vegetable-based and avoid dairy toppings.
2. Can I use frozen vegetables?
   Fresh vegetables are best, but frozen can be used if roasted properly to avoid excess water.
3. Can I prepare this soup ahead of time?
   Absolutely, roast vegetables in advance and combine with broth when ready.
4. How long can leftovers be stored?
   Store in the fridge for up to 4 days or freeze for up to 3 months.
5. Can I add pasta or grains?
   Yes, small pasta shapes or grains like quinoa can be added, but cook separately and stir in before serving.
6. Is this soup gluten-free?
   Yes, all ingredients are naturally gluten-free.
7. How can I make it spicier?
   Add chili flakes or cayenne pepper to taste.
8. Can I use other herbs?
   Yes, rosemary, parsley, or oregano work beautifully.
9. Do I need to peel the vegetables?
   Peeling is optional, just ensure they are washed and cut uniformly.
10. Can I double the recipe?
    Yes, just use two sheet pans to avoid overcrowding and ensure even roasting.

Conclusion

This Sheet Pan Soup is a total game-changer, combining roasted vegetable sweetness with a comforting broth in a quick and easy dish. Let me tell you, it’s worth every bite, and once you try it, it will become a staple in your weeknight cooking.

Print