Super Green Sheet Pan Soup
A delightful sheet pan soup packed with vibrant vegetables and topped with crispy grilled cheese croutons, perfect for any cozy evening.
Ingredients
For the roasted vegetables
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic, peeled
- 1/2 head of cauliflower, chopped into florets
- 1/2 head of broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 1/2-2 tsp kosher salt, divided
- 1/2 tsp black pepper
For the soup
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- 3 tbsp Juice from 1 large lemon About 3 tbsp
- 2 cups spinach
- 3 tbsp fresh parsley
Optional toppings
- 1/4 tsp red pepper flakes
- 1-2 tbsp butter
- 2 slices of bread Sourdough preferred
- 4 slices pepper jack cheese
- 2 tbsp pesto Optional for drizzling
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- On a sheet pan, drizzle olive oil over the chopped leek, garlic, cauliflower, broccoli, zucchini, and Yukon gold potatoes. Sprinkle with 1 1/2 tsp kosher salt and black pepper. Toss to coat.
- Roast in the oven for about 25-30 minutes or until vegetables are fork-tender and slightly caramelized.
Cooking the soup
- In a large pot, combine chicken or vegetable broth and bring to a simmer on the stovetop.
- Once roasted, add the vegetables to the pot and stir in the frozen peas, lemon juice, and remaining salt. Let it simmer for 5-10 minutes.
- Stir in the spinach and parsley just before serving, allowing the spinach to wilt.
Grilled cheese croutons
- For the grilled cheese croutons, prepare the bread with butter and cheese on a skillet until golden brown on both sides. Cut into cubes.
Serving
- Ladle the soup into bowls, topping each with grilled cheese croutons. Drizzle with pesto if desired.
Notes
Serve with fresh herbs, a squeeze of lemon, or alongside a salad or crusty bread. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.