Green Sheet Pan Soup: A Hearty, Meatless Delight blends roasted greens and vegetables into a silky, comforting soup you can make on a weeknight. The roasting concentrates flavors and gives a lightly charred, savory backbone that makes this vegetarian soup feel substantial. I’ve made this variation many times and rely on simple technique—high-heat roasting, good seasoning, and blending—to deliver big flavor with minimal fuss.
Why Make This Recipe
- Deep, savory flavor from roasting: high-heat roasting caramelizes vegetables and greens, turning a simple soup into something rich and complex.
- Fast and low-effort: roast everything on one or two sheet pans, then simmer and blend; cleanup is easy.
- Nutritious and filling: lots of leafy greens, root vegetables, and beans provide fiber, vitamins, and plant protein.
- Versatile for meals and gatherings: it works as a cozy weeknight dinner or a starter for a dinner party.
- Personal insight: I love pairing this with other sheet-pan favorites — it’s a great follow-up to something like this sheet-pan honey garlic sausage with sweet potatoes when you want a meatless main.
Recipe Overview
- Prep time: 15 minutes (chopping and seasoning)
- Cook time: 30–40 minutes (roasting + simmering)
- Total time: ~55 minutes
- Servings: 4–6 bowls
- Difficulty: Easy
- Method: Roast a mix of greens and vegetables at 425°F (220°C) until browned, then simmer briefly with vegetable broth and blend until smooth with an immersion blender or countertop blender.
My Experience Making This Recipe
I tested this recipe several times to balance the roast time so greens don’t become bitter while potatoes get tender. I learned that spacing vegetables on the sheet pan and using high heat (425°F/220°C) gives the best caramelization without overcooking delicate leaves.
How to Make Green Sheet Pan Soup: A Hearty, Meatless Delight
Start by tossing chopped vegetables and greens (for example: broccoli, leeks or onions, potatoes, zucchini, and kale or Swiss chard) with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Roast on a rimmed sheet pan at 425°F (220°C) for 20–30 minutes until edges brown and potatoes are tender. Transfer roasted vegetables to a large pot, add 4–6 cups vegetable broth and a 15-oz can of drained chickpeas (optional for protein), bring to a simmer for 8–10 minutes, then blend until smooth. Finish with acid (1–2 tablespoons lemon juice or 1 tablespoon apple cider vinegar) and adjust salt to brighten flavors.
Expert Tips for Success
- Use a rimmed sheet pan and don’t overcrowd: leave space between pieces so steam escapes and vegetables roast, not steam.
- Preheat the oven and place the sheet pan on the middle rack for even browning. 425°F (220°C) is a sweet spot for caramelization.
- Roast denser vegetables (potatoes, carrots) separately from tender greens and add the greens in the last 8–10 minutes to avoid bitterness.
- Use an immersion blender right in the pot for convenience, or cool slightly before using a countertop blender to avoid pressure buildup.
- Finish with bright acid and a swirl of olive oil or plain yogurt to balance richness and improve mouthfeel.
How to Serve Green Sheet Pan Soup: A Hearty, Meatless Delight
- Serve with crusty whole-grain bread or toasted sourdough for dipping.
- Top bowls with roasted chickpeas, pumpkin seeds, or a drizzle of herb oil for texture and contrast.
- Offer grated Parmesan or a dairy-free cheese alternative on the side for diners who want extra umami.
- Bring it to potlucks or casual dinners—present it in a large bowl with garnishes for attractive, fuss-free service.
Storage and Reheating Guide
Cool the soup to room temperature within 2 hours, then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1 inch (2.5 cm) headspace for expansion. Thaw overnight in the fridge, then reheat gently on the stove over low-medium heat, stirring occasionally; add a splash of broth or water if it thickened. If using a microwave, heat in 1-minute bursts stirring between until evenly hot.
Recipe Variations
- Protein boost: stir in a drained 15-oz can of chickpeas or top bowls with roasted tofu cubes for extra protein.
- Gluten-free & dairy-free: naturally gluten-free; skip yogurt or cheese and use olive oil or coconut cream for richness.
- Creamy without dairy: add 1/2 cup canned coconut milk or 1/2 cup plain silken tofu when blending for a velvety texture.
- Spicy green: roast a jalapeño or add 1/2–1 teaspoon cayenne when blending for heat; smoked paprika adds depth without heat.
Nutritional Highlights
- High in fiber and vitamins A, C, and K from the roasted greens and vegetables.
- Plant-based protein option when you add beans or chickpeas; low in saturated fat if you use olive oil.
- Allergens: naturally dairy-free if you omit cheese/yogurt; contains legumes if you add chickpeas—avoid if allergic.
- Portion guidance: a 1.5–2 cup bowl makes a satisfying single serving; adjust based on accompaniment.
Troubleshooting Common Issues
- Soup tastes flat: add 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar and a pinch of salt to brighten flavors.
- Texture too thin or watery: simmer uncovered for 5–10 minutes to concentrate, or add a small roasted potato and blend to thicken.
- Bitter greens: shorten their roasting time and add them later on the sheet pan; finish with acid to counter bitterness.
Frequently Asked Questions
Q: Can I make this soup ahead and reheat for a dinner party?
A: Yes. Roast the vegetables a day ahead and refrigerate separately; on the day, simmer with broth and blend just before guests arrive. That keeps flavors bright and textures optimal.
Q: Which blender is best for silky results?
A: An immersion blender gives convenience and less cleanup, but a high-speed countertop blender yields the silkiest texture. If using a hot countertop blender, vent the lid slightly or cool the soup a bit to prevent pressure buildup.
Q: Can I use frozen vegetables?
A: You can, but frozen vegetables release more water and won’t brown. Roast them at high heat on a well-oiled pan to evaporate moisture, or roast fresh and use frozen as a shortcut for some components (e.g., frozen broccoli florets).
Q: How do I adjust seasoning for a low-sodium diet?
A: Use low-sodium or homemade broth and reduce added salt; enhance flavor with extra roasted garlic, herbs (thyme, rosemary), and a splash of acid like lemon to compensate for less salt.
Conclusion
If you want more ideas in the one-pot and roasted-vegetable space, try this one-pot pumpkin chickpea curry for a cozy, spiced alternative. For more inspiration close to this recipe’s concept, see the Crowded Kitchen’s Super Green Sheet Pan Soup. If you enjoy one-pan and one-pot meals, explore the full collection at One-Pot/Pan Meals Archives. For a classic method reference on vegetable soups, the New York Times’ Vegetable Soup Recipe (with Video) offers great technique tips. For a slow-cooker variation, check out The Best Crockpot Vegetable Soup.
Green Sheet Pan Soup: A Hearty, Meatless Delight
- Total Time: 55 minutes
- Yield: 4–6 bowls
- Diet: Vegan
Description
A comforting vegetarian soup made with roasted greens and vegetables, perfect for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4–6 cups vegetable broth
- 1 (15-oz) can chickpeas, drained (optional)
- 1–2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
- Chopped vegetables: broccoli, leeks or onions, potatoes, zucchini, and kale or Swiss chard
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped vegetables and greens with olive oil, salt, and pepper.
- Spread on a rimmed sheet pan, ensuring that they are not overcrowded.
- Roast for 20–30 minutes until the edges are browned and the potatoes are tender.
- Transfer roasted vegetables to a large pot.
- Add vegetable broth and chickpeas (if using), and bring to a simmer for 8–10 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Finish with lemon juice or vinegar, and adjust salt to taste.
Notes
Serve with crusty whole-grain bread or top with roasted chickpeas for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian