Why You’ll Love This Recipe
If you love rich, comforting soups but don’t want the hassle of standing over a stove, this Sheet Pan Soup is the perfect solution. Instead of simmering ingredients for hours, everything is roasted on a single sheet pan to enhance flavor and bring out natural sweetness.
This method creates deep, caramelized flavors that you just can’t get from boiling alone. Plus, it’s a one-pan wonder—minimal mess, maximum flavor! Whether you’re making tomato soup, butternut squash soup, or creamy cauliflower soup, this technique works for all kinds of vegetables.
Let’s get cooking!
Ingredients
For the Roasted Vegetables (Base of the Soup):
- 500g (4 cups) tomatoes, halved (or butternut squash, cauliflower, etc.)
- 1 medium onion, quartered
- 3 cloves garlic, unpeeled
- 2 medium carrots, chopped
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for extra depth)
For the Soup Broth:
- 750ml (3 cups) vegetable or chicken broth
- 120ml (½ cup) heavy cream or coconut milk (for a creamy version)
- 1 tbsp balsamic vinegar (for a touch of acidity)
- ½ tsp dried thyme or basil
- Grated parmesan cheese, for garnish (optional)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 200°C (400°F).
- Arrange the tomatoes, onions, carrots, and garlic on a lined sheet pan.
- Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika, and toss to coat.
- Roast for 25-30 minutes, or until the vegetables are softened and slightly charred.
Step 2: Blend the Soup
- Remove the roasted garlic cloves from their skins.
- Transfer all roasted vegetables to a blender or large pot (if using an immersion blender).
- Pour in broth, thyme, and balsamic vinegar, then blend until smooth.
Step 3: Heat & Finish
- Pour the blended soup into a pot and bring to a simmer over medium heat.
- Stir in the heavy cream (or coconut milk) for a rich, velvety texture.
- Adjust seasoning to taste and simmer for 5 more minutes.
Step 4: Serve & Enjoy
- Ladle into bowls and garnish with grated parmesan, fresh herbs, or a drizzle of olive oil.
- Serve with crusty bread or grilled cheese for the ultimate comfort meal!
Nutritional Information (Per Serving – Makes 4 Servings)
- Calories: 180 kcal
- Carbohydrates: 22g
- Protein: 4g
- Fat: 9g
- Fiber: 5g
Note: Nutritional values may vary depending on specific ingredients and portion sizes.
Tips & Tricks for the Best Sheet Pan Soup
✨ Use different veggies – Swap tomatoes for butternut squash, cauliflower, bell peppers, or zucchini.
✨ Roast at high heat – This intensifies flavors and creates a slight char for extra depth.
✨ Make it creamy or brothy – Add more cream or broth depending on your preferred consistency.
✨ Store & reheat – Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
✨ Boost protein – Stir in shredded chicken, beans, or lentils for a heartier meal.
Leave a Comment