Super Green Sheet Pan Soup Quick Easy Recipes

Yesica Andrews

Super Green Sheet Pan Soup Quick Easy Recipes

Contents show

1 Ingredients

2 Method

3 Notes

4 Quick Veggie Swap Guide

5 Storage at a Glance

6 How do I make Super Green Sheet Pan Soup?

7 Can I use frozen vegetables in this recipe?

8 What are good substitutions for green vegetables?

9 How can I make this soup more filling?

10 Can I make this soup ahead of time?

This Super Green Sheet Pan Soup is a wholesome and delicious way to enjoy a hearty sheet pan dinner. Packed with vibrant vegetables like leeks, zucchini, spinach, broccoli, and cauliflower, this easy sheet pan soup is perfect for those looking for a healthy, comforting meal. Topped with flavorful pesto grilled cheese croutons, this recipe combines convenience and nutrition in one pot for a satisfying clean eating soup experience.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 298

Ingredients Method Notes

Ingredients

  

• 3 tbsp olive oil
• 1 large leek, trimmed, washed & cut into 1” pieces
• 1 head garlic
• ½ head cauliflower, chopped into florets
• ½ head broccoli, chopped into florets
• 1 medium-large zucchini, diced
• 2 medium Yukon gold potatoes, peeled and diced
• 1½-2 tsp 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 tsp red pepper flakes
• 1-2 tbsp butter
• 2 slices bread (sourdough recommended)
• 4 slices pepper jack cheese
• 2 tbsp pesto

Method

 

1. Preheat oven to 400˚F.
2. Slice off the top of the head of garlic, exposing the cloves.
3. Place leeks, cauliflower, broccoli, zucchini, potatoes, and garlic on a large sheet pan. Drizzle with olive oil, 1 tsp salt, and pepper; toss gently.
4. Roast vegetables for 30 minutes, until fork tender.
5. About 10 minutes before vegetables finish roasting, heat broth and peas in a small pot until simmering.
6. Add half the garlic cloves and all roasted vegetables to a blender with hot broth and peas, lemon juice, spinach, parsley, remaining salt and red pepper flakes; blend until smooth.
7. To make grilled cheese croutons, melt butter in a pan over medium low heat.
8. Toast one bread slice until golden brown; flip and add 2 cheese slices on caramelized side.
9. Spread pesto on cheese, then top with remaining 2 cheese slices.
10. Place other bread slice cooked side down on top of cheese.
11. Cover with lid and cook until bottom is brown and crispy, then flip and cook until other side is brown and cheese is melted.
12. Remove and slice into small cubes.
13. Serve soup hot, topped with pesto grilled cheese croutons if desired.

Notes

• Heat broth with peas before blending to ensure soup is hot.
• Use heat-safe blender or vent the lid to allow steam to escape when blending hot ingredients.
• Feel free to customize vegetables but do not skip potatoes and cauliflower for soup body.
• Pesto grilled cheese croutons add crunch and are optional.
• Store leftovers in refrigerator for 4-5 days; reheat over medium-low heat.
• Freeze soup for up to 4-6 months; defrost overnight before reheating.

Why You’ll Love This Super Green Sheet Pan Soup

This soup is truly a comforting embrace in a bowlbrimming with vegetables, wonderfully creamy, and packed with deep flavor from roasted leeks, garlic, and more. Best of all, it’s incredibly simple to prepare with minimal cleanup, thanks to the magic of one sheet pan.

• Wholesome Comfort Food: Loaded with nutrient-rich greens like spinach, zucchini, and peas, this soup perfectly balances healthy eating with soul-satisfying warmth.
• Beginner-Friendly: Whether you’re new to roasting vegetables or blending soups, this recipe simplifies the process, making it accessible for every home cook.
• A Family Favorite: Even the most discerning eaters are won over by the irresistible pesto grilled cheese croutonsthey’re the ultimate crunchy topping!

How to Make This Super Green Sheet Pan Soup: Step-by-Step

Crafting this vibrant super green sheet pan soup is all about straightforward steps. Here’s a detailed guide to bring it all together:

1. Prepare Your Veggies: Roughly chop your broccoli, cauliflower, zucchini, and potatoes. Thinly slice the leeks, and then carefully slice off the top of a whole head of garlic to expose the cloves.
2. Roast to Perfection: Arrange all the chopped vegetables, including the garlic head, onto a single sheet pan. Drizzle generously with olive oil, then season with salt and freshly cracked pepper. Roast in a preheated oven at 400°F (200°C) for 30 minutes, or until tender and lightly caramelized.
3. Simmer the Broth: While the vegetables roast, combine your vegetable broth and peas in a small pot. Bring to a gentle simmer on the stovetop, ensuring they are hot and ready for blending.
4. Blend Until Silky Smooth: Once roasted, transfer the cooked vegetables (reserving half of the roasted garlic cloves for garnish or later use, if desired) to a high-speed blender. Add the hot broth and peas, a squeeze of fresh lemon juice, fresh spinach, parsley, and your chosen spices. Blend until the soup is completely smooth and creamy.
5. Craft the Croutons: Quickly prepare a pesto grilled cheese sandwich on the stovetop until golden and crispy. Once done, dice it into small, crunchy cubes to serve as delightful croutons.

You’re less than an hour away from enjoying this incredibly flavorful and nourishing easy sheet pan soup!

Key Tips for Super Green Sheet Pan Soup Success

Achieving the perfect sheet pan dinner in soup form relies on a few expert tricks:

• Ensure Hot Broth: Always use simmering broth when blending your soup. This helps maintain the temperature, ensures a consistently smooth texture, and means your soup is ready to serve immediately after blending.
• Prioritize Blender Safety: When blending hot liquids, always leave a small vent open on your blender lid (or remove the center cap and cover with a kitchen towel) to allow steam to escape. This prevents pressure buildup and messy splatters.
• Don’t Skimp on Starches: The potatoes and cauliflower are essential for giving this soup its naturally creamy, rich body without added dairy. While you can swap varieties (see our guide below), avoid omitting them entirely.

Substitutions & Flavor Tweaks

Ready to customize this vibrant clean eating soup? Here are some simple ideas to make it uniquely yours:

• Make it Vegan-Friendly: Easily omit the cheese in the pesto grilled cheese croutons, or opt for a high-quality plant-based cheese alternative.
• Experiment with Herbs: No fresh parsley on hand? Fresh cilantro offers a bright, zesty note, while basil adds a sweet, aromatic depth.
• Vary Your Greens: Feel free to swap zucchini for crisp asparagus, or boost the nutrient content by adding a handful of chopped kale along with the spinach.

Quick Veggie Swap Guide

Storing & Freezing Your Super Green Sheet Pan Soup

A generous batch of this delicious roasted green veggie soup is perfect for meal prep and keeps beautifully. Here’s how to store your leftovers:

• Refrigeration: Transfer cooled soup to an airtight container and store in the refrigerator for up to 4-5 days. To reheat, warm gently over medium-low heat on the stovetop, stirring frequently, until heated through.
• Freezing: For longer storage, freeze individual portions in freezer-safe containers for 4-6 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Storage at a Glance

Expert Insight: The Power of Super Green Sheet Pan Soup

Incorporating a variety of greens in the SUPER GREEN SHEET PAN SOUP not only boosts vitamin and mineral intake but also enhances fiber content, supporting digestion and overall vitality. Roasting the vegetables on a sheet pan intensifies their natural flavors while preserving nutrients, making this a smart and flavorful way to enjoy your greens.

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Finding the Flavor in My Super Green Sheet Pan Soup

This Super Green Sheet Pan Soup took me more tries than I expectedonce I almost burned the kale, and another time the broth was too thin. It was a slow process of tuning each ingredient until the flavors truly balanced. Today’s recipe is the result of those lessons and careful tasting rounds at the farmers market.

FAQs ( Super Green Sheet Pan Soup )

Conclusion

This nourishing Super Green Sheet Pan Soup effortlessly comes together in under an hour, requiring just one pan and simple steps. You’ll adore how the roasted vegetables blend into a remarkably silky, vibrant green vegetable soup that feels like comforting homemade fare with a healthy twist. It’s an easy, accessible, and consistently flavorful meal.

Feel empowered to customize: swap in hearty kale or Swiss chard, add a luxurious splash of coconut milk for extra creaminess, or skip the cheese entirely for a truly clean eating soup version. The leftovers reheat beautifully, making weeknight meal prep wonderfully stress-freeone of my favorite kitchen hacks I’ve learned over the years. This easy sheet pan soup is destined to become your go-to recipe for nourishing, family-friendly meals.

Give it a try and share your experience! Did you grow up enjoying wholesome soups like this? Feel free to share your photos or favorite tweaksyou might just inspire another home cook to fall in love with this wholesome sheet pan dinner. It’s truly the kind of recipe that feels like a warm hug, every single time you enjoy it.