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SUPER GREEN SHEET PAN SOUP centered hero view, clean and uncluttered
Yesica Andrews

Super Green Sheet Pan Soup Quick Easy Recipes

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
Cook Time 30 minutes
Total Time 45 minutes
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.