This super green sheet pan soup is the perfect recipe to make when you need an extra dose of vegetables. It's packed with nutritious ingredients like leeks, zucchini, spinach, broccoli, cauliflower, potatoes and peas and it's topped with the most delicious pesto grilled cheese croutons. This is an easy 45-minute recipe that everyone will love!
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Why We Love This Recipe
- Packed with vegetables: This is the perfect soup if you feel like you haven't been eating enough veggies. With leeks, potatoes, broccoli, cauliflower, spinach and zucchini, this is definitely a super green soup.
- Still delicious: Even though this soup is full of veggies, there's no overpowering earthy/vegetal taste. It's super smooth, fresh, and delicious.
- Grilled cheese croutons: These are fun to make and add some nice crunch and flavor to the soup.
Ingredients and Notes
Here's what you'll need to make this super green sheet pan soup:
- Leeks: Leeks grow in sandy soil, so be sure to wash them thoroughly after cutting them in half lengthwise to get rid of all the dirt.
- Vegetable Broth: If you're using low-sodium or no sodium, be sure to taste your soup after blending to ensure the salt content is right for your palate.
- Potatoes: We used Yukon Gold, but pretty much any kind should work.
- Spinach and Parsley: Just note, these are added during the blending and aren't cooked before hand.
Step-by-step Instructions
PREP: Preheat oven to 400˚F and cut your veggies into evenly-sized pieces. Slice off the top of the head of garlic, exposing the cloves.
STEP 1: Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 teaspoon salt and pepper and toss gently. Roast for 30 minutes, until all vegetables are fork tender.
STEP 2: About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.
STEP 3: Add all of the vegetables (only add half of the garlic cloves) to a blender, along with the hot broth + peas, spinach, parsley, remaining ½-1 teaspoon salt (this depends on your preference and type of salt used) and red pepper flakes and blend until smooth.
Grilled Cheese Croutons:
To make grilled cheese croutons, add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add 2 cheese slices to the caramelized surface. Spread the pesto on top of the cheese, then place the other 2 cheese slices on top (this prevents the bread from getting soggy). Place the other slice, cooked side down, on top of the cheese. Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes.
Tips and FAQs
- Heat the broth: To ensure your final soup is hot, make sure the broth you're adding has been heated up in a sauce pan until simmering. We also add the peas to the broth so they are cooked before blending.
- Heat safe blending: Be sure your blender is heat safe before blending. Heat safe blenders typically have vents on the top cap that allow heat to escape. If your blender isn't heat safe, you will need to make sure the top isn't completely closed so that steam can escape as you blend.
- Customize: Feel free to use whatever veggies you like. However, we wouldn't recommend skipping the potatoes and cauliflower, as they add body to the soup.
- Croutons: These are totally optional, but they're easy to make and add a nice crunch and heartiness to the soup.
- Storage: Store leftovers in the refrigerator for 4-5 days. Reheat over medium-low heat until warmed through.
- Freezer: You can also freeze this soup for up to 4-6 months. Defrost overnight in the refrigerator before reheating.
Related Recipes
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📖 Recipe
Super Green Sheet Pan Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This super green sheet pan soup is the perfect recipe to make when you need an extra dose of vegetables. It's packed with nutritious ingredients like leeks, zucchini, spinach, broccoli, cauliflower, potatoes and peas and it's topped with the most delicious pesto grilled cheese croutons. This is an easy 45-minute recipe that everyone will love!
Ingredients
Soup:
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic
- ½ of a head of cauliflower, chopped into florets
- ½ of a head of broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 ½-2 teaspoon 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 teaspoon red pepper flakes
Pesto Grilled Cheese Croutons
- 1-2 tablespoon butter
- 2 slices of bread (we used sourdough)
- 4 slices pepper jack cheese
- 2 tbsp pesto
Instructions
Soup:
- Preheat oven to 400˚F.
- Slice off the top of the head of garlic, exposing the cloves.
- Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 teaspoon salt and pepper and toss gently. Roast for 30 minutes, until all vegetables are fork tender.
- About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.
- Add all of the vegetables (only add half of the garlic cloves) to a blender, along with the hot broth + peas, lemon juice, spinach, parsley, remaining ½-1 teaspoon salt (this depends on your preference and type of salt used) and red pepper flakes and blend until smooth.
Grilled Cheese Croutons:
- To make grilled cheese croutons, add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add 2 cheese slices to the caramelized surface. Spread the pesto on top of the cheese, then place the other 2 cheese slices on top (this prevents the bread from getting soggy). Place the other slice, cooked side down, on top of the cheese.
- Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes.
Notes
Heat the broth: To ensure your final soup is hot, make sure the broth you're adding has been heated up in a sauce pan until simmering. We also add the peas to the broth so they are cooked before blending.
Heat safe blending: Be sure your blender is heat safe before blending. Heat safe blenders typically have vents on the top cap that allow heat to escape. If your blender isn't heat safe, you will need to make sure the top isn't completely closed so that steam can escape as you blend.
Customize: Feel free to use whatever veggies you like. However, we wouldn't recommend skipping the potatoes and cauliflower, as they add body to the soup.
Croutons: These are totally optional, but they're easy to make and add a nice crunch and heartiness to the soup.
Storage: Store leftovers in the refrigerator for 4-5 days. Reheat over medium-low heat until warmed through.
Freezer: You can also freeze this soup for up to 4-6 months. Defrost overnight in the refrigerator before reheating.
NUTRITION INFORMATION does not include grilled cheese croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 298
- Sugar: 7.3 g
- Sodium: 952.2 mg
- Fat: 11.3 g
- Carbohydrates: 46.5 g
- Fiber: 6.2 g
- Protein: 7.8 g
Anee Allen says
This was insanely delicious and easy! I’ve never made a blended soup before and it was so creamy and the pesto added so much flavor. It was even a hit with our vegetable avoiding family members! ♥️
Marisa says
Overall I think this recipe is good. I'm not sure if my veggie proportions were off or not, but I had to add WAY more broth before I got a soup consistency. As others have said, the picture above is misleading as it does not come out that bright green color. Regardless, the flavor is good, and it's very easy to make. I did also use the whole garlic head.
Julie says
Absolutely bursting with flavor! So so glad I discovered this recipe!
Marianne G says
This soup was absolutely delicious! After holiday eating, this felt like a healthy gift to my body to start the new year! So very glad it came upon my Instagram feed! I will follow your site for more goodness as I endeavor to change up our diets this year.
Lexi says
Thank you so much, so glad to hear that!
Kate says
So this has became my standard lunch everyday.
I don't eat it hot because it tastes better after it has sat for hours on the frig. I measure out a tenth of the soup, add chia seeds (for fiber), and some mozzerella cheese to it every day. Some days I will add some chicken to it and other days drink a Fairlife Vanilla drink with it to up the protein.
And growing up, a vegetable to me was a salad with a bottle of ranch dressing. So for me to eat this everyday for the past couple of months is saying something.
Bobbi Jo says
This looks wonderful! Do you include the garlic skins while blending?
Lexi says
Hi! We remove the skins.
Kate says
So quick and easy, with minimal prep, and loving all the veggies! I also added some cottage cheese when blending for some protein. Very flavourful soup that I will definitely make again. Thank you!
Lexi says
Great idea to add cottage cheese! Thank you so much for your review.
Ann Marie says
Great meal! We really enjoyed this for dinner. I cut my grilled cheese up like croutons for the soup and my husband opted to eat it as a sandwich. The only question I have is how long did you blend the soup to get it smooth? I blended for a few minutes mostly on 1 and I still had bits of the vegetables. And no way did I come close to that bright green color. I’m wondering if I didn’t add enough of the spinach or something. Regardless, it was delicious.
Lexi says
So glad you enjoyed! It definitely depends on your blender. Ours usually blends completely smooth within about 45-60 seconds, but some blenders may take a bit longer. The green color will definitely depend on the exact ratio of vegetables. If you want it a little greener next time, more spinach should do the trick!
Ignacio says
I just saw your video for this recipe on Facebook and instantly fell in love. We have been making sheet pan recipes lately, and this is going to be slotted into the rotation very quickly. Thank you so much; this looks amazing.
Lexi says
Thank you so much!
Paola Humeniuk says
Would love to know the calories without the grilled cheese as I am interested in weight loss and won't be making the croutons.
Lexi says
It's about 300 calories per bowl.
Paige says
I made this soup for dinner cause I love veggies of any kind but idk for some reason I used my regular blender and it just didn't get smooth or dark like the picture I mean it's not bad but I'm not sure what I did wrong really hoping to make this and like it cause i also love soup. Any helpful tips for next time.
Shenae says
Great recipe. A nice tip is to use an immersion blender in a pot instead of a regular blender, in case anyone was wondering.
Lexi says
Thanks so much!
Anon says
Super good! ( and yes I think its better with the Chicken broth).
Did add some leftover pesto to a few of the bowls (which was great too) but the original recipe as posted is pretty good on its own like this.
Very easy, very tasty.
Skye says
Okay, wow. I stumbled across this recipe on instagram reels and felt inspired by it, as I’ve been trying maximize my veggie intake. When I went to the grocery store, they were out of leeks so I substituted shallots and found no problem with this. I definitely will want to try leeks next time to see what the difference might be in terms of flavor, but the shallots seemed to suffice just fine. I also used the entire head of garlic, it was fairly small. Lastly, I am not a huge measurer and think I ended up using more lemon juice than called for, as mine is fairly lemony. I personally enjoy this and think it really added to the flavor. There were a lot of veggies to cut, but I found the prep to be pretty easy and didn’t take too much time. Also, the fact that oven-roasting and using a blender are the main “soupify-ing” instructions makes this a really easy recipe. I was extremely skeptical about the flavor profile of this soup, due to the color and raw spinach involved, and the fact that i thought it would be bland, but i was BLOWN AWAY by how much I enjoyed this soup, and will be adding this recipe into the mix. Furthermore, I am not as worried about weight loss but more just getting more nutrients in- so instead of the ‘croutons’ I made just myself half of a pepperjack and pesto grilled cheese to in my soup and loved this aspect of it as well. I will definitely be making this for years to come! Thank you Crowded Kitchen!
Lexi says
Hi Skye, wow, thank you so much for the kind review! We are so glad you enjoyed this soup. Have a great day!
ELH says
Exquisite, fabulous, delicious, flavorful. Wonderful clear directions. Instead of veggie broth, I used 2 cups of chicken stock and 2Tbs miso paste dissolved in hot water. My soup needed extra liquid before my spoon would stop standing up in it. Use the whole head of garlic- it's mellow and sweet after the roasting! I mixed gruyere with the other cheese, LOVED these grilled cheese pesto croutons. Note: the pic is quite misleading, this soup does not actually LOOK green, it looks more like you'd expect a soup filled with lots of light-coloured and tan veggies would look.
Lexi says
So glad you enjoyed!
Daphne says
So good I eat it a cup for breakfast to start my day!