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.
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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
Jess says
I just made this and while it tastes excellent, I did have to make some adjustments. First of all, I think the danger in having measurements not by weight is that a “medium” this or a “small” that is extremely relative. My soup turned out as thick as a paste - almost like mashed potatoes - so I had to add a lot more liquid. I ended up making probably double the soup. I’m not sure if it was supposed to be that thick but I’m guessing not.
After I added more broth and salt and lemon juice it tasted great and had a more soupy texture. I want to try freezing it especially since I have so much now.
Lexi says
Fair point, thank you for your feedback!
Chantilly McKinnon says
I’m not vegan or vegetarian but this was an 11/10! I cannot get over how flavorful it is with so little spices. It’s raining over here in Texas and this was absolutely perfect! I didn’t even make the croutons, it was a substantial meal by itself. It doesn’t need anything extra. Follow the recipe exactly and you’ll be a happy camper all the way! The lemon was perfect in this soup! Thank you crowded kitchen for your simple, delicious recipes!
Lexi says
So thrilled you enjoyed! Thank you so much for your review!
Lil Bruin says
This looks brilliant! Thanks for the recipe (and for the tip re heat-safe blending; my blender is older than dirt, so I suspect it will need venting).
One quick question: does the nutritional info listed include the croutons?
Ashley says
Followed recipe as written, but I did not achieve the same color as photos or consistency. Interesting flavor combination. Went well with some crunchy add ins (oyster crackers).
Lia says
It says only had half the garlic cloves - does the other half go in the end? Or on the sandwich?
Sarah says
Am wondering the same!
Lexi says
You can add all of the garlic if you love garlic, otherwise we just save the rest for another recipe!
Sara says
I've tried so many green soup recipes, only to be disappointed. This recipe, though, is *phenomenal*! The flavor is great, and the texture is creamy like vichyssoise. I added a bit of spirulina powder to amp up the green and couldn't be happier. Will definitely make this again!
Gerry says
Really good and not hard to make. My only question is why did I roast a whole garlic and then only use half of it? Did I miss something about what I was supposed to do with the other half?
Kelly says
Looks delicious but, I'm concerned about the calories and sodium. Do your totals include the croutons? If so, do you have those totals without croutons? Thanks!
MP says
Trying this! Does the nutrition (504 calories) include the crouton? Or is it additional? Thanks!
Lisa Harbour says
Can’t wait to try your delicious soups!
Melissa Haffenden says
This was really easy to make and very delicious! As Lexi says this soup is easy to customize or swap ingredients. Unfortunately the spinach I had was not in good condition when I opened it, but I was able to substitute more parsley instead and it was no problem. I roasted the vegetables a little longer, about 40 minutes, and added 1/4 teaspoon of red pepper flakes, which gave it a little zing. The soup is excellent on its own but the addition of the cheese croutons, basic grilled cheese, or toasted croutons definitely gives a nice textural element. Will definitely add to our recipe rotation!
Brenda says
So good. My husband is not a huge fan of smooth soups so I did now blend it until it was smooth. I will be making this again.
Ginger says
Do you not use the whole garlic? I see it says only add 1 half of the cloves to the blender, do we not use the other half in this recipe?
Donna says
Can you use an immersion blender for this recipe?
Can you suggest what could be eliminated or substituted to reduce carbs?
Pam says
What is the second half of the garlic head for? Recipe says use half.
Thanks, Pam
Kim says
What is the lemon juice for?
Lexi says
Apologies, I missed that in the instructions. It goes in with the broth just before blending! Just edited the instructions.
Melissa Page says
Can you give cup measurements for the vegetables because head size vary tremendously depending on what store I go to. Thank you.