This Green Sheet Pan Soup: A Hearty, Meatless Delight turns roasted greens and pantry staples into a comforting, deeply flavored soup with minimal fuss. I first developed it to use up a big bunch of kale and a head of cauliflower, and it quickly became a weeknight favorite in my kitchen. The roasting concentrates flavor so the final soup feels rich without any meat or heavy cream.
Why Make This Recipe
- Deep, roasted flavor: Roasting the vegetables at 425°F (220°C) brings out caramelized, nutty notes you don’t get from boiling.
- Fast prep and clean-up: Everything roasts on one rimmed sheet pan, saving time and dishes.
- Nutritious and filling: Packed with fiber, vitamin C, and B vitamins from a mix of greens, potatoes, and legumes.
- Versatile for meals: Serve it as a starter, a light lunch, or a weeknight main with bread.
- Personal insight: I love this recipe because it turns a crowded produce drawer into a chef-y bowl with little effort — and it reheats like a dream. You can pair it with hearty sides like a classic hamburger green bean casserole for an even more filling dinner.
Recipe Overview
- Prep time: 15 minutes
- Roast time: 30–35 minutes
- Simmer/blend time: 15–20 minutes
- Total time: ~1 hour
- Servings: 4–6 bowls
- Difficulty: Easy
- Method: Roast vegetables on a sheet pan, simmer with vegetable stock, blend to desired texture, finish with bright acid and herbs.
My Experience Making This Recipe
On early tests I under-roasted the broccoli and the soup tasted flat; increasing oven temperature to 425°F and giving vegetables space on the pan fixed that. I also discovered that using an immersion blender keeps texture more interesting than fully puréeing in a blender.
How to Make Green Sheet Pan Soup: A Hearty, Meatless Delight
Toss chopped broccoli, cauliflower, leeks (or onions), garlic cloves, diced potato, and roughly chopped kale in 2–3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and a pinch of red pepper flakes. Roast on a rimmed sheet pan at 425°F for 30–35 minutes until edges brown. Transfer roasted veg to a 6–8 quart pot, add 6 cups (1.4 L) vegetable stock, simmer 10–15 minutes to let flavors marry, then blend to your preferred consistency with an immersion blender. Finish with 2 tablespoons lemon juice, 1 tablespoon chopped parsley, and a splash (2–4 tbsp) of cream or coconut milk if you want extra silkiness.
Expert Tips for Success
- Roast, don’t steam: High heat (425°F/220°C) with space between pieces gives golden edges and deeper flavor. Use a rimmed sheet pan lined with parchment.
- Cut evenly: Chop broccoli, cauliflower, and potatoes into similar-sized pieces (about 1–1½ inches) so everything roasts evenly.
- Use an immersion blender: It’s faster and safer than transferring hot soup to a countertop blender; you can leave some texture for interest.
- Season in layers: Taste after simmering and again after adding lemon or cream; acid brightens but you may need another pinch of salt.
- Equipment: A heavy 18×13-inch rimmed sheet pan, a sturdy 6–8 quart pot, and an immersion blender are the essential tools here.
How to Serve Green Sheet Pan Soup: A Hearty, Meatless Delight
- Ladle into bowls and top with toasted pumpkin seeds, a drizzle of olive oil, and fresh parsley for contrast.
- Serve with crusty sourdough, garlic bread, or buttered toast for soaking up the broth.
- Add protein on the side: pan-seared tofu cubes, roasted chickpeas, or a soft-boiled egg make it more substantial.
- Occasion ideas: Great for meatless Mondays, a light dinner after a busy day, or a starter for a casual dinner party.
Storage and Reheating Guide
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
- Freezing: Pour soup into freezer-safe containers, leaving 1 inch headspace; freeze up to 3 months. Thaw overnight in the fridge.
- Reheating stovetop: Gently reheat over low-medium heat, stirring occasionally; add a splash of stock or water if it thickened.
- Microwave: Reheat in portions in a microwave-safe bowl, covered, stirring every 60–90 seconds to ensure even heating.
Recipe Variations
- Gluten-free: The base soup is naturally gluten-free — just serve with gluten-free bread if needed.
- Dairy-free: Use full coconut milk or another plant-based cream instead of dairy cream for richness.
- Protein boost: Stir in 1 can (15 oz) drained chickpeas or fold in 1 cup cooked quinoa after blending.
- Spiced-up version: Add 1 teaspoon curry powder to the roasting oil and finish with a squeeze of lime for a warm, exotic twist.
Nutritional Highlights
- High in fiber and vitamins A/C/K from kale and cruciferous veg, which supports digestion and immune health.
- Moderate in calories and naturally low in saturated fat (unless you add cream).
- Allergen info: Naturally vegan unless dairy is added; contains no gluten unless served with gluten-containing bread.
- Portion guidance: A typical serving is about 1¾ to 2 cups per person as a main or 1 cup as a starter.
Troubleshooting Common Issues
- Soup tastes flat: Add 1–2 tablespoons lemon juice and a pinch of salt to brighten the flavors.
- Vegetables didn’t brown: Don’t overcrowd the pan and roast at 425°F; flip once halfway through for even caramelization.
- Soup too thick after chilling: Stir in warm stock or water gradually until desired consistency returns.
Frequently Asked Questions
Q: Can I skip roasting and just boil the vegetables?
A: You can, but you’ll lose the caramelized flavor roasting provides. Boiling is faster but results in a flatter, less complex broth. If short on time, sauté onion and garlic first for some cooked flavor, then simmer the rest.
Q: How can I make this soup chunkier or smoother?
A: For chunkier texture, blend only half the soup with an immersion blender and fold in the rest. For very smooth, use a countertop blender working in batches and strain if you want silky refinement.
Q: Can I use other greens besides kale?
A: Yes — swiss chard, spinach, or escarole work well. Add delicate greens like spinach during the last 2–3 minutes of simmering so they don’t overcook.
Q: Is it okay to cook this in a slow cooker instead?
A: You can roast first for flavor, then transfer to a slow cooker with stock and simmer on low for 2–3 hours. Roasting beforehand is the key step to preserve depth of flavor.
Conclusion
If you like vegetable-forward, low-effort dinners, try the one-pot comfort of Caroline Chambers’s one-pot pumpkin chickpea curry for a paired weeknight rotation. For another sheet-pan green approach, see the Super Green Sheet Pan Soup for inspiration. Caroline Chambers also curates a solid collection of One-Pot/Pan Meals Archives if you’re expanding your roster of easy dinners. If you want a classic technique refresher, the New York Times Vegetable Soup Recipe (with Video) is an excellent reference. For slow-cooker fans, compare notes with The Best Crockpot Vegetable Soup to adapt this roast-first method to a low-and-slow schedule.
Green Sheet Pan Soup: A Hearty, Meatless Delight
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting, deeply flavored soup made with roasted greens and pantry staples, perfect for weeknight dinners.
Ingredients
- 1 bunch kale, roughly chopped
- 1 head cauliflower, chopped
- 1 cup broccoli, chopped
- 2 leeks or onions, sliced
- 4 garlic cloves, minced
- 1 large potato, diced
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- 6 cups vegetable stock
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 2–4 tablespoons cream or coconut milk (optional)
Instructions
- Toss chopped kale, cauliflower, broccoli, leeks, garlic, and potato with olive oil, salt, pepper, and red pepper flakes.
- Roast on a rimmed sheet pan at 425°F (220°C) for 30-35 minutes until edges brown.
- Transfer roasted vegetables to a large pot and add vegetable stock.
- Simmer for 10-15 minutes to let flavors meld.
- Blend the mixture to your desired consistency using an immersion blender.
- Finish with lemon juice, parsley, and optional cream or coconut milk for extra richness.
Notes
For added texture, blend only half of the soup and keep some chunky. Great to serve with crusty bread or as a starter for a meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg